4 c. sugar
1 c. (14 oz.) evaporated milk
1 c. butter
1 pkg. (12 oz.) semi sweet chocolate bits
1 jar (7 oz.) marshmallow creme
1 tsp. vanilla
1 c. chopped nuts

In a 4 quart microwave proof bowl mix sugar, milk and butter, cook on high 20 minutes or until a few drops of mixture in cold water form a softball. 234 degrees on candy thermometer. Do not leave thermometer in oven while cooking. Stir well every 5 minutes during cooking. Stir in chocolate bits and marshmallow creme until mixture is well blended. Add vanilla and nuts. Mix. Pour into buttered 9 inch square dish for thick pieces or 12 x 7 x 2 inch dish for thinner pieces. Cool and cut in squares.