about 2-1/4 pounds candy
1 - jar (7 ounces) marshmallow crème
3/4 - cup evaporated milk
1/4 - cup butter
1-2/3 - cups (10-ounce package butterscotch chips
1 - cup chopped salted mixed nuts
1 - teaspoon vanilla extract
8-inch square pan with foil, extending foil over edges of pan.
heavy 3-quart saucepan, mix sugar, marshmallow crème,
evaporated milk and butter. Cook
over medium heat, stirring constantly, until mixture comes to
full boil; boil and stir 5 minutes.
from heat; gradually add butterscotch chips, stirring until
chips are melted. Stir
in nuts and vanilla.
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.