3 c. sugar
3/4 c. butter (1 1/2 sticks)
2/3 c. Carnation milk
1 (12 oz.) pkg. semi-sweet chocolate pieces
2 c. marshmallow creme
1 c. nuts, chopped (optional)
1 tsp. vanilla

Combine sugar, butter and milk in heavy 5 quart pan; bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into buttered 13 x 9 inch pan. Cool at room temperature; cut into squares.

You can use peanut butter chips in place of chocolate chips for peanut butter fudge. Also, using a Teflon coated pan makes clean-up easier.