Butterscotch Fudge

1. 1

   Line 13 x 9 x 2-inch baking pan with aluminum foil.

2. 2

   Spray with nonstick spray; set aside.

3. 3

   Spray sides of 3-quart heavy saucepan.

4. 4

   In saucepan, combine sugar, milk and butter.

5. 5

   Cook and stir over medium heat to boiling.

6. 6

   Carefully clip a candy thermometer to side of pan.

7. 7

   Cook and stir constantly over medium heat to 234u00b0 (soft ball stage) about 15 minutes, scraping bottom of pan as you stir.

8. 8

   Remove pan from heat; remove thermometer. Add butterscotch pieces, Marshmallow Creme and vanilla.

9. 9

   Stir until melted.

10. 10

    Stir in 1 cup pecans.

11. 11

    Pour into prepared baking pan, spreading evenly.

12. 12

    If desired, while fudge is still warm, sprinkle with remaining nuts and butterscotch pieces; press gently into top.

13. 13

    Cool in pan.

14. 14

    Cover and chill in refrigerator until firm.

15. 15

    Remove fudge and foil from pan.

16. 16

    Cut into 1 inch squares. Store in refrigerator for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.