Butterscotch Nut Fudge

• 1 3/4 cups sugar
• 1 (7 ounce) jar marshmallow creme
• 3/4 cup evaporated milk
• 1/4 cup butter
• 1 (11 ounce) package 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.
5. NOTE: For best results, do not double this recipe.

sugar, marshmallow creme, evaporated milk, butter, butterscotch chips, nuts, vanilla

Taken from www.food.com/recipe/butterscotch-nut-fudge-160224 (may not work)