Easy Walnut-Butterscotch Fudge

1. 1

   Line an 8 Inch square pan with nonstick aluminum foil, letting the ends entend over the pan on 2 sides.

2. 2

   In a medium nonstick saucepan, combine the evaporated milk, marshmallow creme, sugar and butter.

3. 3

   Bring to a boil over med-high heat, stirring constantly to prevent scorching.

4. 4

   Reduce heat to medium and boil for 5 minutes, stirring constantly.

5. 5

   Remove from heat and stir in chips until melted. Stir in vanilla and walnuts until blended.

6. 6

   Pour mixture into the prepared, foiled pan.

7. 7

   Chill about 2 hours or until firm.

8. 8

   Lift foil by ends out of the pan and transfer fudge onto a cutting board and cut into squares.

9. 9

   Store in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.