3 c. white sugar
3/4 c. butter
2/3 c. evaporated milk
1 (12 oz.) pkg. real semi-sweet chocolate chips
1 (7 oz.) jar Kraft marshmallow creme
1 c. chopped nuts
1 tsp. vanilla

Stir together butter, sugar and evaporated milk in heavy saucepan. Bring to boil, stirring constantly. Boil until candy thermometer reaches 234 degrees. Stir constantly to prevent scorching. Remove from heat. Gradually stir in chips until melted. Add remaining ingredients; mix until well blended. Pour into greased 9 x 9 or 9 x 13 inch pan. Cool at room temperature. Cut into squares when cooled.