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Butter or spray 9-inch square 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.
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To prepare the fudge in the microwave, place butter in 4-qt. microwaveable bowl. Microwave on HIGH 1 min. or until melted. Add sugar and milk; mix well. Microwave 5 min. or until mixture begins to boil, stirring after 3 min. Stir well, scraping down side of bowl. Microwave 5-1/2 min., stirring after 3 min. Let stand 2 min. Add chocolate and marshmallow creme; continue as directed.
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