Ingredients Jump to Instructions ↓

  1. 1-3/4 cups sugar

  2. 1 jar (7 oz.) marshmallow creme

  3. 3/4 cup evaporated milk

  4. 1/4 cup (1/2 stick) butter

  5. 1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips

  6. 1 cup chopped salted mixed nuts

  7. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  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 5 dozen pieces or about 2-1/4 pounds candy.

  5. NOTE: For best results, do not double this recipe.


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