Butterscotch Nut Fudge

Recipe by looneytunesfan
READY IN: 25mins
YIELD: 5 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line 8-inch square pan with foil, extending foil over edges of pan.
  • 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.
  • Remove from heat; gradually add butterscotch chips, stirring until chips are melted. Stir in nuts and vanilla. Pour into prepared pan; cool.
  • 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.
  • NOTE: For best results, do not double this recipe.
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