BUTTERSCOTCH NUT FUDGE

(from Hersey’s Kitchens)

1-3/4 C Sugar
1 jar Marshmallow fluff (7.5 oz.)
3/4 C Evaporated milk
1/4 C Butter (1/2 stick)
1-3/4 C HERSHEY'S Butterscotch Chips (11-oz. pkg.)
1 C Chopped salted mixed nuts (I used cashews)
1 t Vanilla extract

Line 8-inch square pan with foil, (I used parchment it worked fine) extending over edges of pan.

Combine sugar, marshmallow fluff, 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. Be REALLY careful here because this stuff spatters a lot, I’ve got the burns to prove it!

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.