Butterscotch Nut Fudge
2 1/4 pounds (5 dozen pieces)
1 3/4 cups granulated sugar
1 (7 ounce) jar marshmallow creme
3/4 cup evaporated milk
1/4 cup (1/2 stick) butter
1 3/4 cups (11 ounce package) butterscotch chips
1 teaspoon vanilla extract
1 cup pecans, chopped
Line an 8" square baking pan with aluminum foil, extending foil at least 2" over edges of pan.
In a heavy 3 quart saucepan, combine sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil and stir 5 minutes.
Remove from heat. Gradually add butterscotch chips, stirring until chips are melted. Stir in vanilla and nuts. Pour into prepared pan. Cool.
Refrigerate 2 to 3 hours. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.
For best results, do not double this recipe.
Store tightly covered in refrigerator.
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