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Butterscotch Nut Fudge




Source of Recipe


HERSHEY'S

1-3/4 cups sugar
1 jar (7 oz.) marshmallow creme
3/4 cup evaporated milk
1/4 cup (1/2 stick) butter
1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips
1 cup chopped salted mixed nuts
1 teaspoon vanilla extract


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

2. Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. 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. Stir in nuts and vanilla. Pour into prepared pan; cool.

4. Refrigerate 2 to 3 hours. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in refrigerator. About 5 dozen pieces or about 2-1/4 pounds candy.

NOTE: For best results, do not double this recipe.