Directions:
Grease a 9” square pan. In a 3-quart saucepan, combine sugar, evaporated milk, marshmallows, butter and salt. Cook over low heat stirring constantly until mixture starts to bubble. Reduce heat to a very low temperature and cook 5 minutes longer, stirring occasionally. Remove heat and quickly add the nuts, butterscotch chips and vanilla. Stir until chips are completely melted. Immediately pour mixture into pan and if desired, decorate the top of the fudge with large pecan pieces. Makes 3 dozen 1-½” pieces. (May be stored for 2 weeks in airtight containers.)
