Nutty Butterscotch Fudge
1 cup sugar
1/4 cup butter
3/4 tsp salt
1 (7-1/2 oz) jar marshmallow cream
1 (5.33 oz) can evaporated milk, undiluted
1 (12 oz) pkg butterscotch-flavored chips
1/2 tsp vanilla extract
1/2 cup salted peanuts, pecans or cashews, chopped
Gress 9x9 baking pan; set aside.
In heavy 3-quart saucepan, combine sugar, butter, salt, marshmallow cream and evporated milk. Over medium-high heat, heat to a rolling boil; cook 5 minutes, stirring.
Remove saucepan from heat. Quickly stir in butterscotch-flavore chips and vanilla extract until butterscotch chips are melted and well blended; stir in peanuts.
Pour mixture into pan. Cool. Cut into small squares with sharp knife.
Makes 49 pieces or 1-1/4 pounds