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

Line a 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan. Butter foil.

In large saucepan combine sugar, butter and milk. Bring to boil stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips, blend until smooth. Stir in walnuts and vanilla.

Pour into prepared pan. Cool to room temperature. Score into 36 to 48 squares. Garnish and refrigerate until firm. Remove by lifting foil from pan. Remove foil from fudge. Store in refrigerator. Yield: 3 pounds.