Butterscotch Nut Fudge
Makes about 2-1/4 pounds candy

Ingredients

• 1-3/4 - cups sugar
• 1 - jar (7 ounces) marshmallow crème
• 3/4 - cup evaporated milk
• 1/4 - cup butter
• 1-2/3 - cups (10-ounce package) butterscotch chips
• 1 - cup chopped salted mixed nuts
• 1 - teaspoon vanilla extract

Directions

Line 8-inch square pan with foil, extending foil over edges of pan.

1. In heavy 3-quart saucepan, mix sugar, marshmallow crème, evaporated milk and butter.

2. Cook over medium heat, stirring constantly, until mixture comes to full boil; boil and stir 5 minutes.

3. Remove from heat; gradually add butterscotch chips, stirring until chips are melted.

4. Stir in nuts and vanilla.

5. Pour into prepared pan; cool.  Refrigerate 2 to 3 hours.

6. Remove from pan; place on cutting board.  Peel off foil.

7. Cut into squares.  Store tightly covered in refrigerator.

Member: America's Home Cooking Network