3/4 c. butter
3 c. sugar
1 (5 oz.) can evaporated milk
1 (12 oz.) pkg. semi-sweet chocolate pieces
1 (7 oz.) jar Kraft marshmallow creme
1 c. chopped nuts (pecans)
1 tsp. vanilla

Combine sugar, butter and milk in heavy 2 1/2 to 3 quart saucepan. Bring to full boil stir constantly and continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees stirring constantly to prevent scorching.

Remove from heat and stir in chocolate pieces until melted. Add remaining ingredients. Mix until well blended. Cool.

Note: Don't substitute sweetened condensed milk for evaporated milk. Pour into greased 13 x 9 inch pan. Cool at room temperature and cut into squares.