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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 64 pieces or about 2-1/4 pounds candy.
NOTE: For best results, do not double this recipe.
Butterscotch Nut Fudge HERSHEY'S Kitchens Reviews
10/19/2010 3:01:15 AM
well never tried it before .. just wanted to know wht marshmellow cream is .. if its not available wht other we hv ??
2/12/2010 1:04:16 PM
I made these last night for an early Valentine treat at work. Very easy to mix together - although it does take a little longer than 5 minutes. They were ready to go in just two hours. Very very good! Thanks
11/2/2009 10:47:47 AM
First time fudge maker and this was a huge hit and super simple! I've made it several times and it always turns out perfect!
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