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

In 4 quart microproof bowl, mix sugar, milk and butter. Cook on high for 20 to 22 minutes or until soft ball forms in cold water (234 degrees on candy thermometer). Stir well every 5 minutes during cooking (bowl will be hot). Stir in chocolate bits and marshmallow cream until well blended. Add vanilla and nuts. Pour into buttered 9 x 13 inch pan. Refrigerate until set. Foolproof and delicious! Preparation time: 30 minutes.