2 c. packed brown sugar
1 c. sugar
1 (8 oz.) carton sour cream
1/2 c. butter
1/2 tsp. cinnamon
1/2 tsp. grated orange peel
1/8 tsp. nutmeg
3 c. chocolate chips
1 (7 oz.) jar marshmallow creme
1 tsp. vanilla
1 3/4 c. tiny marshmallows
1 c. chopped walnuts or almonds
2/3 c. raisins

Line a 13 x 9 x 2 pan with foil. Butter foil. Butter the sides of a heavy 3- quart pan. Combine brown sugar, sugar, sour cream, butter, cinnamon, orange peel, and nutmeg. Cool over medium high heat to boiling, stirring constantly to dissolve sugar. Cook over medium heat until 232 degrees on candy thermometer.

Remove from heat. Add chocolate pieces, marshmallow creme, and vanilla; stir until well blended and chocolate is melted. Quickly spread half in prepared pan. Sprinkle marshmallows, half the nuts, and raisins. Quickly top with remaining fudge.

Sprinkle with rest of nuts. Press into fudge. Store covered container in refrigerator.