Butterscotch Fudge - cooking recipe

Ingredients

4 c. sugar
3/4 stick Shedd's Country Crock oleo
1 (12 oz.) can evaporated milk
1 (7 oz.) jar marshmallow cream
1 (12 oz.) pkg. butterscotch morsels
2 c. chopped pecans or walnuts
1 tsp. vanilla

Preparation

Bring sugar, milk and oleo to a quick boil (do not scorch). Cook for 6 to 9 minutes at 225\u00b0 to 230\u00b0 on thermometer.
Add marshmallow cream and butterscotch morsels.
Stir to melt and blend well together.
Remove from heat and add vanilla.