4 c. sugar
1 (12 oz.) can evaporated milk
2 tbsp. corn oil butter
1 (12 oz.) pkg. carob
1 (7 oz.) jar marshmallow creme
1 tsp. vanilla
1 c. walnuts, chopped

In 4-quart bowl, combine sugar, milk and butter. Microwave on high for 20 minutes, stirring at 5 minutes intervals while mixture is cooking. Watch carefully to avoid boil overs.

Remove from microwave; mix in carob chips and marshmallow creme. Stir until well blended. Add vanilla and nuts. Pour into buttered 9x13 inch pan. Cool; cut into squares. Store in refrigerator. This fudge freezes well. Makes approximately 24 pieces.