3/4 Cups Parkay Margarine
3 Cups Sugar 1 5-Fl. Oz. Can Evaporated Milk
1 12 Oz. Pkg. Semi-Sweet Chocolate Chips
1 7 Oz. Jar Kraft Marshmallow Cream
1 Cup Chopped Nuts (Optional)
1 Tsp. Vanilla
Combine sugar, margarine and milk in heavy 2 1/2 to 3 quart sauce-pan; bring to full boil; stir constantly. Continue boiling for 5 min. 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 remaining ingredients; mix until well blended. Cool.