Easy Butterscotch Fudge

Simple and quite delicious, no candy thermometer or "soft ball stage test" needed. I think the taste is better when made with butter, however, margarine may certainly be used. The way I cut mine, I get about 60 small pieces out of a pan. The recipe makes approx. 3 pounds. I cool my fudge in the fridge first to harden, then put back out in a sealed container at room temperature. This recipe is a modified version of the one found on the Kraft marshmallow creme jar. Time doesn't include cooling time; you can decide when it's ready.

• Ready In: 15 mins
• Serves: 60

Ingredients

• 3  cups sugar
• 3⁄4 cup butter
• 2⁄3 cup evaporated milk
• 12  ounces  butterscotch chips
• 7  ounces marshmallow creme
• 1  tablespoon vanilla extract

Directions

1. Combine sugar, butter (or margarine) and milk in a 2 1/2 quart saucepan.
2. Bring to a full rolling boil, stirring constantly.
3. Continue boiling 5 minutes over medium/medium-high heat, stirring.
4. Remove from heat, stir in butterscotch chips until melted.
5. Add marshmallow creme and vanilla; beat until blended.
6. Pour into greased 13x9 inch pan.
7. Let cool and serve.