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Chocolate Fudge

2 cups butter, softened
1 (7-ounce) jar marshmallow creme

3 (12-ounce) packages semisweet chocolate chips

4 1/2 cups granulated sugar

1 (12-ounce) can evaporated milk

2 cups chopped nuts

1 teaspoon vanilla extract

1. Line a 13 x 9 x 2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
2. In a large mixing bowl, using an electric mixer, cream together the butter and marshmallow creme. Add chocolate chips without stirring and set aside.
3. In large saucepan combine sugar 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 to 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.
4. Pour hot mixture over chocolate mixture. Stir until chocolate has melted completely. Stir in nuts and vanilla, blending well. Turn into prepared pan and allow to set at room temperature until firm. Invert pan, peel off paper and cut into 1-inch squares.

Makes about 5 pounds candy.