Texas Fudge - cooking recipe

Ingredients

4 1/2 c. sugar
1 (12 oz.) can evaporated milk
1/2 lb. oleo
2 (11.5 oz.) butterscotch chips
1 (13 oz.) jar marshmallow cream
2 c. nuts
1 Tbsp. vanilla

Preparation

Bring the sugar and milk to a boil slowly and cook about 15 minutes until a soft ball can be formed when dropping a little into cold water.
Have the other 5 ingredients all ready to add quickly and stir until it begins to thicken.
Pour onto 11 x 17 x 1-inch buttered cookie sheet.
Cool and keep refrigerated until ready to cut and eat.