4 cups sugar
1 (12 oz.) can evaporated milk
1 cup (2 sticks) butter
2 (6 oz. ea.) pkgs. semi-sweet chocolate pieces
1 (7 oz.) jar marshmallow creme (Kraft)
1 tsp. rum flavoring
1 to 1 1/2 cups broken walnuts and pecans

Mix sugar, milk and butter; cook to soft ball stage (236°F on candy thermometer), stirring frequently.

Remove from heat; add chocolate pieces, marshmallow creme, rum flavoring and nuts.

Beat until chocolate is melted and well blended.

Pour into buttered 9x9x2-inch pan or large cookie sheet. Score immediately into squares.

After fudge is cool, cut in squares.

Variation: May use 1/2 cup margarine and 1/2 cup butter.

Cooks Note: Use of a candy thermometer is recommended.

Makes 4 dozen.