Day 3--Butterscotch Nut Fudge

This looks like a "slap yo' momma Good" recipe
Watch out Mommas IF you come to my house!!!

Butterscotch Nut Fudge

Ingredients:

• 1-3/4 cups sugar
• 1 jar (7 oz.) marshmallow creme
• 3/4 cup evaporated milk
• 1/4 cup (1/2 stick) butter
• 1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips
• 1 cup chopped salted mixed nuts
• 1 teaspoon vanilla extract

Directions:
1. Line 8-inch square pan with foil, extending foil over edges of pan.

2. 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.

3. Remove from heat; gradually add butterscotch chips, stirring until chips are melted. Stir in nuts and vanilla. Pour into prepared pan; cool.

4. 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.