3 c. sugar
3/4 c. butter
2/3 c. evaporated milk
1 (12 oz.) pkg. Baker's real semi-sweet chocolate chips
1 (7 oz.) jar marshmallow creme (I use Kraft)
1 c. chopped nuts (optional)
1 tsp. vanilla

Can substitute butterscotch, white, etc. morsels.

Stir together butter, sugar and milk in heavy 2 1/2 to 3 quart saucepan; bring to full boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat.

Gradually stir in chocolate until melted. Add remaining ingredients; mix until well blended. Pour into greased 9x9 or 9x13 inch pan. Cool at room temperature; cut into squares. Makes 3 pounds.