Butterscotch Fudge - cooking recipe

Ingredients

2 c. sugar
2 (5 oz.) cans Pet milk
1/2 c. butter or oleo
2 (12 oz.) pkg. butterscotch chips
1 (13 oz.) jar Marshmallow Creme
1 tsp. vanilla
1 1/2 c. chopped pecans
1/2 c. butterscotch chips (optional)

Preparation

Line a 9 x 13-inch loaf pan with aluminum foil, spray with Pam and set aside.
Spray a 3-quart heavy saucepan with Pam. Combine sugar, milk and oleo.
Cook and stir over medium heat using a candy thermometer.
Cook to 234\u00b0.
Stir constantly to a soft ball stage.
Remove from heat and add butterscotch chips, Marshmallow Creme and vanilla. Stir until melted. Stir in 1 cup of the pecans. Pour into pan, spreading evenly.
If desired, while fudge is still warm, sprinkle the remaining nuts and butterscotch chips onto the top and press gently.
Put into the refrigerator to chill.
Remove fudge and foil from the pan and cut into squares. Makes 4 1/2 pounds.
Very good.