3 c. sugar
3/4 c. butter
2/3 c. (5 fl. oz. can) evaporated milk
1 (12 oz.) pkg. semi-sweet chocolate pieces
1 tsp. vanilla
1 c. chopped nuts
1 (7 oz.) jar Kraft marshmallow creme

Combine sugar, butter, and milk in heavy 2 1/2 to 3-quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.

Remove from heat; stir in chocolate pieces until melted. Add remaining ingredients; beat until well blended. Pour into greased 9x13 inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.