6 c. sugar
1 1/2 c. butter
1 1/3 c. evaporated milk
2 (12 oz.) pkg. semi-sweet chocolate chips
1 (13 oz.) marshmallow cream
2 c. walnuts
2 tsp. vanilla

Combine sugar, butter, and milk in heavy 5 quart Dutch oven; bring to full rolling boil, stir constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat; stir in chocolate chips until melted. Add remaining ingredients, beat until well blended. Pour into greased 13 x 9 inch baking pan. Cool at room temperature, cut into squares. Yields 6 pounds.