2. Heat sugar, butter/margarine, milk, and marshmallow creme in a heavy saucepan over medium heat, until mixture boils, stirring constantly. Boil and stir for 3 minutes.
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3. Add chocolate chips and vanilla, stirring until chips are melted. Stir in walnuts.
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4. Immediately spread into prepared pan. Refrigerate overnight. Cut into 1" squares. Store in air tight container in fridge. For creamer fudge, let stand at room temp. 1 hour before serving.