Combine sugar, butter, and milk in heavy, large saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat.
Stir in chocolate pieces until melted. Add marshmallow creme, blend well. Then stir in nuts and vanilla.
Pour into a greased 9 x 13 inch pan. Cool at room temperature at least 4 hours, cut into squares. Store in refrigerator.
White chocolate can vary in “softness” or cocoa butter content. It always has more than dark or milk chocolate; that is what makes this fudge taste so creamy delicious. DO NOT USE WHITE MELTING/CANDY COATING CHOCOLATE—IT HAS A LOT OF PARAFIN IN IT. The fudge will not be good with the paraffin.