Instructions: 1. In a heavy 6-quart kettle, combine sugar and half-and-half over medium-high heat; bring to a boil, stirring constantly. Place a candy thermometer in pan and boil over low-medium heat, stirring occasionally, until mixture reaches 236i F or forms a soft ball when a spoonful is dropped into cold water, about 40 minutes.

2. Remove from heat; immediately stir in chips, marshmallow creme, unsweetened chocolate, butter, vanilla and walnuts. Stir until blended and fudge is glossy, about 3 minutes.

3. Pour into a buttered 13-by-9-by-2-inch glass baking dish or drop by tablespoons onto a sheet of buttered aluminum foil. Chill until set, about 1 hour. Can be frozen, tightly covered.

Yield: About 4-1/2 dozen

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