Fantasy Fudge

3 cups granulated sugar
3/4 cup Parkay Margarine
2/3 cup evaporated milk
12 ounces semisweet chocolate pieces
1 (7 ounce) jar Kraft Marshmallow Creme
1 cup chopped nuts
1 teaspoon vanilla extract

Combine sugar, margarine and milk in heavy saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching.

Remove from heat; stir in chocolate until melted. Add Marshmallow Creme, nuts and vanilla extract. Beat until well blended. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares.

Makes 3 pounds.