6 c. sugar
1 1/2 c. butter
1 1/3 c. evaporated milk
2 (12 oz.) pkgs. semi-sweet chocolate pieces
1 (13 oz.) jar Kraft marshmallow creme
2 c. nuts, chopped
2 tsp. vanilla

Combine sugar, butter and milk in heavy 5 quart Dutch oven. Bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add remaining ingredients, beat until well blended. Pour into 2 greased 13 x 9 inch baking pans. Cool and cut.