3 c. sugar
1/2 c. butter
2/3 c. evaporated milk
2 c. semi-sweet chocolate chips
1 1/3 c. marshmallow cream
1 c. chopped nuts

Melt butter in 2 quart micro-proof bowl, add sugar and milk. Cook on high 5 minutes, stir and check temperature with candy thermometer (234 degrees) or until a small amount in cold water forms a ball. Add marshmallow cream, chocolate pieces and nuts, stir until well blended. Pour into greased 13 x 9 inch baking pan. Refrigerate until firm. Cut into squares.