1. Line 8- or 9-inch square pan with foil, extending foil over edges of pan.
2. Combine sugar, marshmallow creme, evaporated milk and butter in heavy medium saucepan. Cook over medium heat, stirring constantly, to a full boil. Boil, stirring constantly, 5 minutes.
3. Remove from heat; add chocolate chips. Stir just until chips are melted. Stir in nuts and vanilla; pour into prepared pan.
3. Refrigerate 1 hour or until firm. Lift fudge out of pan using foil; place on cutting board. Cut into squares. Store tightly covered in a cool, dry place. About 2 pounds fudge.
Note: For best results, do not double this recipe.