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Heavenly Dark Chocolate Nut Fudge

1 3/4 cups granulated sugar
1 (7-ounce) jar marshmallow creme
3/4 cup evaporated milk
1/4 cup butter
2 cups dark chocolate chips

1 cup chopped toasted nuts*
2 teaspoons vanilla extract

1. Line 8-inch square pan with foil, extending foil over edges of pan.
2. In a heavy 3-quart saucepa, combine sugar, marshmallow creme, evaporated milk and butter and cook over medium heat, stirring constantly, until mixture comes to a full boil; boil, stirring constantly, for 5 minutes.
3. Remove from heat. Stir in chocolate chips and vanilla, stirring until chips are melted.
4. Pour into prepared pan; cool until set.
5. Using edges of foil, remove from pan; place on cutting board. Peel off foil and cut into squares. Store tightly covered in cool place.

Makes about 2 1/4 pounds candy. (For best results, do not double this recipe.)

*To toast nuts, place in a shallow baking pan. Bake at 350°F (175°C) for 10 to 15 minutes or until nuts are lightly browned, stirring occasionally. Cool.