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

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 234 degrees, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chocolate until melted. Add remaining ingredients; mix until well blended. Pour into greased 9 x 9 inch or 9 x 13 inch pan. Cool at room temperature.