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

Microwave: Microwave butter in 4 quart bowl or casserole, on high for 1 minute or until melted. Add sugar and milk; mix well. Microwave on high for 5 minutes or until mixture begins to boil. Stir after 3 minutes, scraping the sides of the bowl. Microwave an additional 5 1/2 minutes, stir after 3 minutes as before. Gradually stir in chocolate chips until melted. Add remaining ingredients, mix well. Pour into a greased 9 x 9 inch or 13 x 9 inch pan. Cool at room temperature and cut into squares. Makes 3 pounds.

Conventional: Stir together butter, sugar and milk in a heavy 2 1/2-3 quart saucepan. Bring to a full boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to avoid scorching. Remove from heat. Gradually add chocolate chips, stirring until melted. Add remaining ingredients, mix until well blended. Pour into 9 x 9 inch or 9 x 13 inch pan. Cool at room temperature and cut into squares.