• 1 c. sugar
  • 1/4 stick butter or margarine
  • 3/4 tsp. salt
  • 1 7 1/2-oz. jar Marshmallow Fluff
  • 1 5.33 oz. can evaporated milk (3/4 c.)
  • 1 12-oz. package butterscotch-flavored pieces
  • 3/4 tsp. vanilla extract
  • 1/2 c. salted peanuts, chopped

Grease a 9-inch square baking pan; set aside. In heavy saucepan combine sugar, butter or margarine, salt, Marshmallow Fluff and evaporated milk. Over medium heat, heat to a full-rolling boil; cook 5 minutes, stirring constantly. Remove from heat. Quickly stir in butterscotch pieces and vanilla until pieces are melted. Stir in peanuts. Turn into pan and cool completely. Makes 2 1/2 pounds.

Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity and altitude. For best results, use the softball test to make sure the fudge has been cooked enough. The softball test can be found in any cookbook and on our website under frequently asked questions (FAQ).