Adapted from gooseberrypatch.com
c. evaporated milk
12-oz. pkg. semi-sweet chocolate chips
c. marshmallow creme
t. vanilla extract
Optional: 1 c. coarsely chopped pecans or walnuts
In a heavy 5-quart Dutch oven over medium heat, bring sugar, milk and butter to a rolling boil, stirring until sugar dissolves and mixture begins to boil. Cook, stirring constantly to prevent scorching, to the soft-ball stage, or 234 to 243 degrees on a candy thermometer. Remove from heat. Stir in chocolate chips and marshmallow creme until melted and well blended. Add vanilla and nuts, if desired. Pour into a buttered 13"x9" baking pan. Cool and cut into squares. Store in an airtight container. Makes 2-1/2 to 3 pounds.