Butterscotch Fudge

• 2 c. sugar
• 2 (5 oz.) cans evaporated milk (1 1/3 c.)
• 1/2 c. butter or margarine
• 2 (12 oz.) pkg. butterscotch pieces
• 1 (13 oz.) jar Marshmallow Creme
• 1 tsp. vanilla
• 1 1/2 c. toasted chopped pecans
• 1/2 c. butterscotch pieces (optional)

1. Line 13 x 9 x 2-inch baking pan with aluminum foil.
2. Spray with nonstick spray; set aside.
3. Spray sides of 3-quart heavy saucepan.
4. In saucepan, combine sugar, milk and butter.
5. Cook and stir over medium heat to boiling.
6. Carefully clip a candy thermometer to side of pan.
7. Cook and stir constantly over medium heat to 234u0b0 (soft ball stage) about 15 minutes, scraping bottom of pan as you stir.
8. Remove pan from heat; remove thermometer. Add butterscotch pieces, Marshmallow Creme and vanilla.
9. Stir until melted.
10. Stir in 1 cup pecans.
11. Pour into prepared baking pan, spreading evenly.
12. If desired, while fudge is still warm, sprinkle with remaining nuts and butterscotch pieces; press gently into top.
13. Cool in pan.
14. Cover and chill in refrigerator until firm.
15. Remove fudge and foil from pan.
16. Cut into 1 inch squares. Store in refrigerator for up to 1 week.
17. Makes 4 1/2 pounds (117 pieces).

sugar, milk, butter, butterscotch pieces, marshmallow creme, vanilla, pecans, butterscotch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=680789 (may not work)