Thanksgiving Candy

1 c. sugar
1/2 c. brown sugar
3 lb. Marshmallow Creme
1 lb. butter
1/2 c. milk
1/2 c. walnuts
1 tsp. vanilla
liquid food color

Put sugar, brown sugar and milk in large saucepan and cook until soft ball stage is reached at 238 degrees on candy thermometer. Pour mixture over Marshmallow Creme and add butter, vanilla, food coloring and finely chopped nuts. Beat well and let mixture cook to 150 degrees on candy thermometer. Pour into lightly buttered molds. Let set until they hold the shape (3 to 5 minutes). Pop out of molds onto waxed paper until firm enough to store in airtight containers.

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