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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Recipe and photo courtesy Hersheys Kitchen. Ingredients:
1-3/4 cups sugar |
1 jar (7 oz.) marshmallow creme |
3/4 cup evaporated milk |
1/4 cup (1/2 stick) butter |
1-3/4 cups (11-oz. pkg.) hershey's butterscotch chips |
1 cup chopped salted mixed nuts or pecans |
1 teaspoon vanilla extract |
Directions:
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.
3. Cook over medium heat, stirring constantly, until mixture comes to full boil; boil and stir 5 minutes.
4. Remove from heat; gradually add butterscotch chips, stirring until chips are melted.
5. Stir in nuts and vanilla.
6. Pour into prepared pan; cool.
7. Refrigerate 2 to 3 hours.
8. Remove from pan; place on cutting board.
9. Peel off foil.
10. Cut into squares.
11. Store tightly covered in refrigerator.
12. About 5 dozen pieces or about 2-1/4 pounds candy.
13. NOTE: For best results, do not double this recipe.
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