Combine sugar, margarine & milk in heavy 2 1/2 quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add marshmallow creme, nuts & vanilla; beat until well blended. Pour into a greased 13 x 9 pan. Cool at room temperature; cut into squares.
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