Coconut-Butterscotch Fudge - cooking recipe

Ingredients

3 c. sugar
3/4 c. Parkay
2/3 c. evaporated milk
1 (12 oz.) pkg. butterscotch chips
1 (7 oz.) jar Kraft marshmallow cream
1 c. coconut
1 tsp. coconut extract

Preparation

Stir together Parkay, milk and sugar in a heavy 2 1/2 to 3-quart saucepan.
Bring to a full boil, stirring constantly. Boil 5 minutes over medium heat.
Stir to prevent scorching. Remove from heat.
Stir in marshmallow cream, then butterscotch chips until melted. Add coconut and extract.
Pour into greased 9 x 13-inch pan.
Cool and cut into squares.
Makes 3 pounds.