1Line cookie sheet with aluminum foil. In large saucepan (I use my pressure cooking pan, the thicker the better, won't stick. Easy to scorch) put 4 1/2 cups of sugar, 1 can of evaporated milk. Cook over med/low heat stirring constantly with wooden spoon until it reaches a rolling boil. Once it reaches a rolling boil let it boil 11 minutes, stirring once in awhile to make sure not scorching. After 11 minutes remove from stove and add the butter (which you cut into small pieces) the chocolate bits, marshmallow creme, and 11/2 cups chopped nuts. The above should all be in bowls ready to add to the boiling mixture as soon as it is taken from the stove. Stir until well mixed and looses some of its gloss. Pour into lined pan. When cool, cut in squares and put in covered container and place in refrigerator. This makes 5lbs of fudge. Will last indefinately in refrigerator.