LINE 9-inch square pan with foil, with ends of foil 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 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
ADD chocolate and marshmallow creme; stir until completely melted. 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.
***A couple of things to remember about this recipe, like I said, it has to be made perfectly to come out right. First and foremost, measure the ingredients
exactly. It's much more important than you might think. Second; keep the heat down. You have to have enough heat to get it to a rolling boil and get it up to 234°F, however, you don't want to do it too fast or you will end up with grainy fudge. NOT a good thing! Last but not least; make sure you get it to the 234°F. If you don't it will not set properly.
Now, enjoy the end of the week and satisfy your chocolate craving! Yummy!