3 c. sugar
1 1/2 sticks butter
5 1/2 oz. can evaporated milk
1 (7 oz.) jar marshmallow creme
1 tsp. vanilla
12 oz. chocolate, white or dark
1 c. nuts

Combine sugar, butter, milk in heavy 2 1/2 quart saucepan. Bring to a rolling boil. Boil until candy thermometer reaches 238 degrees. Stir constantly. Remove from heat. Stir in marshmallows or add nuts, black walnuts with white chocolate OR walnuts with dark chocolate. Pour into buttered pan, 9 x 13 inches. Makes 3 pounds.