3 c. sugar
3/4 c. (1 1/2 sticks) butter
1 small (5 oz.) can evaporated milk
1 pkg. semi-sweet chocolate bits
1 (7 oz.) jar marshmallow cream
1 tsp. vanilla
1 c. nuts

Heat sugar, butter and evaporated milk to full rolling boil in 3-quart heavy saucepan on medium heat, stirring constantly. Boil on medium heat until candy thermometer reaches 234°F, stirring constantly to prevent scorching, about 4 minutes. Remove from heat.

Stir in chocolate bits and marshmallow cream until melted. Stir in vanilla and nuts.

Spread immediately in foil-lined 9-inch square pan. Cool at room temperature (at least 4 hours). Cut into squares.

Makes about 3 pounds.