4 cups sugar
1 (12 oz.) can evaporated milk (Carnation)
1 cup (2 sticks) butter
1 (12 oz.) pkg. semi-sweet chocolate pieces
1 (7 oz.) jar marshmallow creme (Kraft)
1 tsp. vanilla
1 cup chopped nuts

Butter sides of heavy 3-quart saucepan.

Combine sugar, milk and butter in saucepan. Cook over medium heat to 236°F on candy thermometer or until it forms a small ball in cold water, stirring frequently.

Remove from heat; add remaining ingredients. Beat until chocolate is melted and blended.

Pour into buttered 13x9x2-inch pan; score. Cool; cut into squares.

Variation: Peppermint extract may be substituted for vanilla.

Cooks Note: Use of a candy thermometer is recommended.