Pecan Carmelo Fudge
1 1/3 cups Marshmallow Creme
1/2 cup evaporated milk
2 tablespoons butter or margarine
3/4 cup granulated sugar
1/8 teaspoon salt
1 (6 ounce) package butterscotch chips
1/2 teaspoon vanilla extract
2 1/2 cups coarsely chopped pecans
Cook Marshmallow Creme, evaporated milk, butter or margarine, sugar and salt over medium heat in a heavy saucepan, stirring constantly. Cook to full boil, then boil five minutes, stirring constantly. Remove from heat and add remaining ingredients. Stir just until chips are melted. Pour into a buttered 8-inch square pan at once. Cool until set and then cut into 16 squares.
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