•    1 large can carnation evaporated milk
•    2 sticks butter
•    4 cups of sugar
•    1 teaspoon vanilla
•    13 oz. jar marshmallow cream
•    1 lb Chiammaya American blend chocolate
•    2-3 cup walnuts
•    
In a deep pan, combine cream sugar and chocolate on medium heat, stirring constantly.  When combined, add butter and stir until melted.  Continue to cook, stirring occasionally until the mixture reaches 238 degrees on a candy thermometer.  Add marshmallow cream and stir until well mixed, then add vanilla, stir again, and then add nuts, stirring until well distributed throughout mixture.  Pour into a buttered pan (11" x 17").  Let sit for 24 hours, then cut into squares and enjoy!