Line a 13 X 9 pan with foil, with ends of foil extending over sides.
In a 6 quart sauce pan combine the sugar, butter, and evaporated milk until smooth.
Bring sugar mixture to a rolling boil in a 6 quart sauce pan on medium heat, stirring occasionally.
Cook 4 minutes or until mixture registers 234º F on a candy thermometer, stirring occasionally.
Remove from heat.
Add chocolate and marshmallow creme; stir until melted.
Add walnuts and mix well.
Pour into prepared pan, spread evenly to cover bottom of pan completely. (You can also spin the pan to settle the fudge which will also cover the bottom of the pan.)
Cool Completely (usually takes 1 - 2 hours).
Use the extended foil as handles to lift the fudge and foil out of the pan once it is cooled.
Cut into squares...about 40 or 80 depending on your preference.
Cooking Know-How: No candy thermometer. bring sugar to a full rolling boil, then begin timing 4 minutes while mixture continues to boil on medium heat, stirring occasionally.
NOTE: By substituting sweet condensed milk for the evaporated milk, the fudge will have a richer, creamier taste.