3 c. sugar
3/4 c. butter
2/3 c. evaporated milk
1 (12 oz.) pkg. Baker's real semi-sweet chocolate chips
2 (7 oz.) jars Kraft marshmallow cream
1 c. chopped nuts
1 tsp. vanilla

Stir together butter, sugar and milk in heavy 2 1/2 to 3 quart saucepan. Bring to boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 243 degrees, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chocolate until melted. Add remaining ingredients; mixing until well blended. Pour into greased 9x9 inch or 13x9 inch pan. Cool at room temperature; cut into squares. Makes 3 pounds.

Prep time is 10 minutes and cooking time is 15 minutes.

High altitudes: Decrease recommended temperature (234 degrees) 2 degrees for every 1, 000 feet above sea level. Note: Do not substitute sweetened condensed milk for evaporated milk.