- 3 cups sugar
- 3/4 cup butter or margarine (or 1-1/2 sticks)
- 1 small can (5 oz) evaporated milk (2/3 cup)
- 1-1/2 pkg. (12 squares) semi-sweet baking chocolate, chopped
- 1 jar (7 oz) jet puffed marshmallow creme
- 1 cup chopped walnuts
- 1 Tsp vanilla

DIRECTIONS:

Heat sugar, butter and evaporated milk to full rolling boil in 3 quart
heavy saucepan on medium heat, stirring constantly.
Boil on medium heat until candy thermometer reaches 234 degrees F, stirring
constantly to prevent scorching, about 4 minutes. Remove from heat.
Stir in chocolate and marshmallow creme until melted; stir in vanilla and walnuts.
Spread immediately in foil-lined 9 inch square pan.
Cool at room temperature at least 4 hours; cut into 1 inch squares.
Store in airtight container.

Makes 3 lbs. or 40 2 square servings