3/4 c. butter
3 c. sugar
1 (5 oz.) can milk
1 (12 oz.) pkg. semi-sweet chocolate pieces
1 c. chopped nuts
1 tsp. vanilla
1 (7 oz.) jar marshmallow creme

Combine sugar butter and milk in 2 1/2 - 3 quart saucepan. Bring to full boil. Stir constantly over medium heat until candy thermometer reaches soft ball, 234 degrees. Stir constantly. Remove from heat.