3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
12 oz. pkg. semi-sweet chocolate chips
7 oz. marshmallow creme (1 jar of Kraft brand)
1 teaspoon vanilla extract
1 cup chopped nuts

Stir together butter, sugar and milk in heavy 3 qt. saucepan. Bring to full boil stirring constantly. Boil 5 minutes over medium heat, or until candy thermometer reaches 234°F., with constant stirring to prevent scorching.

Remove. Stir in chocolate, marshmallow, vanilla and nuts.

Pour into greased 9x9 inch or 13x9 inch pan. Cool at room temperature.

Cut into squares. Makes about 3 pounds of fudge.

Cooks Note: When making fudge, a Candy Thermometer is recommended for best results.