Creamy Butterscotch Fudge

Ingredients

• 1 cup firmly packed dark brown sugar
• 1 (7.5 ounce) jar Marshmallow Fluff
• 2/3 cup evaporated milk
• 6 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1 (12 ounce) bag white chocolate chips
• 2 cups chopped almonds, pecans or walnuts
• 1 teaspoon vanilla extract

Instructions

1. Line an 8 inch square baking pan with heavy-duty foil leaving a 1 inch overhang on two sides.
2. In heavy medium saucepan, combine brown sugar, Marshmallow Fluff, milk, butter and salt and bring to boil over medium-high heat. Reduce heat to simmer, stirring constantly with a wooden spoon for 5 minutes.
3. Remove pan form heat, add white chocolate chips and stir until melted.
4. Blend in nuts and vanilla extract.
5. Scrape fudge into prepared pan.
6. Refrigerate until firm, 2 to 3 hours.
7. Remove fudge from pan, using foil to lift it out, then cut into 16 squares; serve. Or chill in a an airtight container for up to 1 week.