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Butterscotch Nut Fudge

1 3/4 cups granulated sugar
1 (7-ounce) jar marshmallow creme
3/4 cup evaporated milk
1/4 cup butter
1 (11-ounce package) butterscotch chips
1 cup chopped salted mixed nuts
1 teaspoon vanilla extract

1. Line 8-inch square pan with foil, extending foil over edges of pan.
2. in heavy 3-quart saucepan, combine sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture comes to full boil; boil and stir 5 minutes.
3. Remove from heat; gradually add butterscotch chips, stirring until chips are melted. Stir in nuts and vanilla. Pour into prepared pan; cool.
4. Refrigerate 2 to 3 hours. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in refrigerator.

Makes about 5 dozen pieces or about 2 1/4 pounds candy.