Instructions: Oil a jelly-roll pan or a 9 x 9-inch pan. Combine the chocolate and the marshmallow cream in a large bowl and set aside. Mix the sugar, butter, and milk in a 3-quart heavy pot, stirring to combine well. Gradually bring to a boil over low heat, stirring until the sugar dissolves. Dip a pastry brush in cold water and wash down the sides of the pot. Continue to boil, stirring constantly without touching the sides of the pot, for 5 minutes, then pour the mixture over the chocolate mixture and add the salt and vanilla. Stir until the chocolate melts and the mixture is smooth, then stir in the nuts. Spread on the cookie sheet or pan and let stand until firm. Cut into squares and store airtight.

Yield: 2 Pounds

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