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4 cups granulated sugar

1/2 cup butter

1 (12-ounce) can evaporated milk

1 (12-ounce) package semisweet chocolate chips

3 (4-ounce) bars sweet baking chocolate, broken

1 (7-ounce) jar marshmallow creme

1 tablespoon vanilla extract

1 cup chopped walnuts, toasted (optional)

1. Line a 13 x 9 x 2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
2. In large saucepan combine sugar, butter and evaporated milk. Cook over medium-high heat, stirring constantly, until mixture comes to a full boil. Reduce heat to medium and cook for 7 or 8 minutes or until candy thermometer reaches 236*F - 110*C, (a small amount dropped in cold water forms a soft ball that flattens when removed from water), stirring occasionally. Remove from heat.
3. Stir in chocolate chips and sweet chocolate until melted. Add the marshmallow creme, vanilla and walnuts and mix well.
4. Spread in prepared pan. Cool completely at room temperature. Invert pan, peel off paper and cut into 1-inch squares. Store covered, in cool place.

Makes about 5 pounds candy.

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