Recipe: Nutty Butterscotch Fudge (using marshmallow creme)

Nutty Butterscotch Fudge

1 cup sugar
1/4 stick butter or margarine
3/4 tsp. salt
1 (7 1/2-oz.) jar Marshmallow Fluff (2 1/2 cups)
1 ( 5.33 oz.) can evaporated milk (3/4 c.)
1 (12-oz.) package butterscotch-flavored pieces
3/4 tsp. vanilla extract
1/2 cup salted peanuts, chopped

Grease a 9-inch square baking pan; set aside.

In heavy saucepan combine sugar, butter or margarine, salt, Marshmallow Fluff and evaporated milk. Over medium heat, heat to a full- rolling boil; cook 5 minutes, stirring constantly.

Remove from heat. Quickly stir in butterscotch pieces and vanilla until pieces are melted. Stir in peanuts. Turn into pan and cool completely.

Makes 2 1/2 pounds
Source: Durkee-Mower Inc.