3/4 cup butter
3 cups sugar
2/3 cup milk
1 (12-ounce) package semisweet chocolate chips
1 (7-ounce) jar marshmallow creme*
1 teaspoon vanilla extract
1 cup chopped nuts (optional)
Line a 13 x 9 x2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
Combine butter, sugar, and milk in heavy 2 1/2 to 3-quart saucepan; bring to full rolling boil on medium heat, stir constantly. Continue boiling for 5 minutes on medium heat or until candy thermometer reaches 234*F (110*C), stirring constantly to prevent scorching. Remove from heat.
Stir in chocolate chips until melted. Add remaining ingredients; mix well. Pour into prepared pan. Cool at room temperature. Cut into squares.
Makes about 4 dozen candies.
*4 cups miniature marshmallows may be substituted for marshmallow creme.