Butterscotch Fudge recipe

1 (10 ounce) package mini marshmallows
1 (12 ounce) package butterscotch chips
2 cups chopped walnuts
4 1/2 cups granulated sugar
1 can evaporated milk
1 cup (2 sticks) butter or margarine
1 tablespoon vanilla extract

Combine marshmallows, chips and walnuts in large bowl. Combine sugar, evaporated milk and margarine in large saucepan. Clip a candy thermometer to the side of the saucepan. Cook to soft-ball stage (236 degrees F).

Stir in vanilla extract. Pour over marshmallow mixture in bowl; beat until morsels and marshmallows melt. Pour into a greased 15 1/2 x 10 1/2-inch pan. Cool. Cut into squares.