Butterscotch Fudge
- 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
Directions:
1. Line 8-inch square pan with foil. Extend the foil over edges of pan.
2. Place sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan and mix. Cook with medium heat, stirring constantly, until mixture comes to full boil; boil and stir 5 minutes.
3. Remove from heat; gradually add
