3 c. sugar
3/4 c. butter
2/3 c. evaporated milk (5 1/2 fluid oz. can)
12 oz. pkg. semi-sweet chocolate pieces
7 oz. jar Kraft marshmallow creme
1 c. chopped nuts
1 tsp. vanilla

Combine sugar, butter and milk in a heavy 2 1/2 quart saucepan; bring to rolling boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 238 degrees, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add marshmallow cream, nuts and vanilla; beat until well blended. Pour into greased 13 x 9 inch pan. Cool; cut into squares. Makes 3 pounds.