Butterscotch Fudge

1. 1

   Heavily butter a 9 inch square pan.

2. 2

   Heat a saucepan over medium heat.

3. 3

   Add the butter, sugar, marshmallow cream and evaporated milk.

4. 4

   Heat stirring, constantly and bring to a rolling boil.

5. 5

   Boil, stirring occasionally for 5 minutes.

6. 6

   Remove from the heat and add the butterscotch chips stirring to melt and incorporate.

7. 7

   Mix in the pecans and vanilla extract.

8. 8

   Cool until firm, about 2 hours.

9. 9

   Cut into squares.

10. 10

    Store in a loosely covered container.

* Per serving · 4 servings · Values may vary.

No additional tips available.