Fantasy Fudge

My Grandma makes this every year around this time. Hers is the best in the world!
3 c. sugar
3/4 c. butter or margarine
2/3 c. (5 1/3 oz. can) evaporated milk
12 oz. semi-sweet chocolate chips
6 oz. chocolate almond bark
1 (7-oz.) jar marshmallow creme
1 c. chopped nuts (optional)
1 t. vanilla

Grease a 9"x13" pan. Measure chocolate (prepare nuts) and have chocolate, marshmallow creme, (nuts,) and vanilla ready to add to your fudge. (This will make the process flow more smoothly, and the final results will be better.) Also, place a small cup of cold water near the stove.
Combine sugar, butter, and milk in a heavy 2 1/2 quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 4 minutes until 234°, or soft ball stage, stirring constantly to prevent scorching. (Drop a small amount of the sugar mixture into the water, and try to form a soft ball with a spoon. When a soft ball forms, remove mixture from heat.) If you like very firm fudge, cook slightly longer--no more than a minute.
Remove from heat. Add chocolate; stir until melted. Add remaining ingredients; beat until well-blended.
Pour into prepared pan. Cool at room temperature. Cut into pieces.