3/4 c. butter
3 c. sugar
1 (5 oz.) can evaporated milk
1 (12 oz.) pkg. semi-sweet chocolate chips
1 (7 oz.) jar marshmallow cream
1 c. chopped nuts; optional
1 tsp. vanilla

MICROWAVE: Microwave butter in 4 quart bowl on high 1 minute or until melted. Add sugar and milk; mix well. Microwave on high 5 minutes until mixture begins to boil; stir after 3 minutes. Stir in chocolate until melted. Add remaining ingredients; mix well. Pour in greased 13 x 9 inch pan. Cool at room temperature. Cut into squares.

STOVE TOP: Combine sugar, butter, and milk in 2 1/2 to 3 quart pan; bring to a full boil, stirring constantly. Continue boiling for 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly, to prevent scorching. Remove from heat; stir in chocolate until melted. Add remaining ingredients. Mix well. Cool.