Step 1

Butter an 8x8-inch baking dish or spray it with nonstick cooking spray and set aside.  Combine the sugar, milk, and butter in a medium sized pot and cook on medium-low heat until the mixture comes to a boil. Be sure to stir frequently.

Step 2

Once it has reached the boiling point, boil for 5 minutes. Stir constantly.  Seriously. Constantly.  The mixture can scorch and you don't want that.  You can even adjust the heat down some to maintain a boil without it scorching.  The goal here is to get the mixture to the soft ball temp of 235°F. Having a candy thermometer is a bit of an insurance policy, but it's not required if you cook it per the instructions.

Step 3

Remove from the heat and stir in the chocolate chips and marshmallow creme. Stir until mixture is creamy and smooth.  Add the chopped nuts (reserving a few to sprinkle on the top) and mix well.

Step 4

Pour into the prepared baking dish.

Step 5

Cool completely and cut as desired.