1 1/2 cup sugar
1/2 cup butter
1 (5 oz.) can evaporated milk about 3/4 cup
1 1/2 cup jet puffed Marshmallow cream, about 13 oz. jar
3 cups milk chocolate chips
1/2 tsp. vanilla extract
2 cups Planter's walnuts, chopped coarsely

Lightly grease 9 x 9 x 2 pan. Set aside. Heat sugar, butter, milk and marshmallow cream in heavy 3 qt. sauce pan, over medium heat until mixture boils, stirring constantly. Boil and stir, 5 minutes. Add chocolate chips and vanilla. Beat till chips are melted. Stir in walnuts. Immediately spread into greased pan. Refrigerate over night, cut into 1 inch squares. Store in air tight container in refrigerator. For creamer fudge, set out 1 hour before serving.