4 c. sugar (use pure cane sugar)
1 stick butter (use real butter)
1 can evaporated milk
1 tsp. vanilla
1 (7 oz.) jar marshmallow creme
1 (12 oz.) bag chocolate chips

Mix sugar, butter, and milk in saucepan. Place candy thermometer in mixture. Cook over low heat until mixture reaches soft ball stage. Remove from heat. Stir in chips and vanilla. Beat in marshmallow creme with electric mixer. Pour into buttered 9 x 13 inch pan. Cool. Chill in refrigerator 6 hours. Cut with pizza cutter.