3 cups sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup evaporated milk (small 5 oz. can)
1 1/2 cups semi-sweet chocolate chips
2 tablespoons unsweetened cocoa powder
1 jar (7 oz.) marshmallow crème
1 teaspoon vanilla
1 cup chopped walnuts/pecans (optional)
Line 9-inch square pan with foil, with ends extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 minutes or until candy thermometer reaches 234˚F, stirring constantly to prevent scorching. Remove from heat.
Add chocolate and marshmallow crème; stir until completely melted and mixed. Add walnuts and vanilla; mix well.
Pour immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled. Cut into 1-inch squares. Store in tightly covered container at room temperature. Makes 3 lb. fudge.