1. Line 8-inch square pan with foil, extending foil over edges of pan.
2. Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil; boil and stir 5 minutes.
3. Remove from heat. Gradually stir in white chips and nuts, stirring until chips are melted. Stir in vanilla. Pour into prepared pan; cool until set.
4. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in cool, dry place. About 64 pieces or 2-1/4 pounds candy.
NOTE: For best results, do not double recipe.