4 c. sugar
2 (5 oz.) cans (1 1/3 c. total) evaporated milk
1 c. butter
1 (12 oz.) pkg. (2 c.) semi sweet chocolate pieces
1 (7 oz.) jar marshmallow creme
2 c. chopped walnuts
1 tsp. vanilla

Line a 13"x9"x2" baking pan with foil; extend foil over edges. Butter foil; set aside. Butter sides of a heavy 3 quart saucepan. In it, combine sugar, milk and butter. Cook and stir over medium high heat to boiling. Clip candy thermometer to side of pan. Cook and stir over medium heat to 236 degrees; soft ball stage, about 12 minutes.

Remove saucepan from heat; remove thermometer. Add chocolate pieces, marshmallow creme, nuts and vanilla; stir until chocolate melts. Spread into pan. Score into squares while warm. When firm, cut into squares. Store in the refrigerator. Makes about 3 1/2 pounds. 96 servings.