Butterscotch Fudge

1. 1

   Butter 9-inch square pan.

2. 2

   Spread 1/2 cup walnuts evenly on buttered bottom of pan; set aside.

3. 3

   In large saucepan, combine marshmallow cream, sugar, evaporated milk, margarine and salt; bring to a full boil over moderate heat, stirring constantly. Remove from heat.

4. 4

   Add butterscotch morsels; stir until morsels melt and mixture is well blended.

5. 5

   Stir in vanilla.

6. 6

   Pour into prepared pan.

7. 7

   Sprinkle 1/2 cup walnuts on top.

8. 8

   Chill in refrigerator until firm.

9. 9

   Yield: 2 1/3 pounds.

No additional tips available.