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Butterscotch Fudge 1 (10 ounce)
package mini marshmallows
1 (12 ounce) package butterscotch chips
2 cups chopped walnuts
4 1/2 cups granulated sugar
1 can evaporated milk
1 cup (2 sticks) butter or margarine
1 tablespoon vanilla extract
Combine marshmallows, chips and walnuts in large bowl. Combine sugar, evaporated
milk and margarine in large saucepan. Clip a candy thermometer to the side of
the saucepan. Cook to soft-ball stage (236 degrees F).
Stir in vanilla extract. Pour over marshmallow mixture in bowl; beat until
morsels and marshmallows melt. Pour into a greased 15 1/2 x 10 1/2-inch pan.
Cool. Cut into squares.
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