1 c Sugar
7 oz Marshmallow creme
1 c Brown sugar; packed
12 oz Butterscotch pieces
2/3 c Evaporated milk
1/2 c Nuts; chopped
1/2 c Margarine
Combine sugars, milk, and margarine in heavy saucepan and bring to
full rolling boil, stirring constantly. Continue boiling 5 minutes
or until thermometer reaches 234 F, stirring constantly to prevent
scorching. Add marshmallow creme, stir until well blended. Remove
from heat, stir in butterscotch pieces until melted. Add nuts and
beat until well blended. Pour into greased 8 or 9" square pan. Cool
at room temperature and cut into squares.
