4 c  Sugar
1 cn (14-1/2 ozs) evaporated milk
1 c  Butter
1    Jar (7 ozs) marshmallow crem
1 pk (12 ozs) semisweet chocolate
2 c  Coarsely broken walnuts
2 ts Vanilla

In a 3-quart saucepan, combine sugar, milk, and butter and boil until
mixture reaches 236 degrees F on a candy thermometer (soft ball stage).
Remove from heat and stir in remaining ingredients. Stir until chocolate is
melted and mixture is well blended. Spread evenly into a buttered 9-inch
square pan and cool until firm. Cut candy into pieces of desired sizes.
Store in an airtight container in a cool, dry place.