Butterscotch Nut Fudge

From hersheys.com.

Line 8-inch square pan with foil , extending foil over edges of pan.

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.

Remove from heat.

Gradually add butterscotch chips , stirring until chips are melted.

Stir in nuts and vanilla.

Pour into prepared pan.

Cool.

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.

sugar, marshmallow creme, evaporated milk, butter, butterscotch chips, salted mixed nuts, vanilla extract