combine sugar, butter and milk in a 5 quart pot. Bring to a full rolling boil, stirring constantly.
Boil for 5 minutes on medium heat or until 234F on candy thermometer. Keep stirring constantly to prevent scorching.
Remove from heat. Stir in chocolate until melted. Add marshmallow cream, nuts and vanilla. Beat until well blended.
Pour into a greased 13x9 in pan and cool to room temperature.
Cut into squares.
Originally Submitted
10/4/2013
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