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

Stir butter, sugar and milk in heavy 2 1/2 to 3 quart saucepan. Bring to full boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to avoid scorching. Remove from heat, gradually stir in chocolate until melted. Add remaining ingredients, mix until well blended. Pour into greased 9 x 9 or 13 x 9 inch pan. Cool at room temperature, cut into squares. Makes 3 pounds.