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 Kraft marshmallow creme
1 c. chopped nuts
1 tsp. vanilla
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 9 x 9 inch or 13 x 9 inch pan. Cool at room temperature; cut into squares.
Prep time: 10 minutes. Cooking time: 15 minutes. 3 pounds. High Altitude: Decrease recommended temperature (234 degrees) 2 degrees for every 1, 000 feet above sea level. NOTE: Do not substitute sweetened condensed milk for evaporated milk.