Original Recipe
3 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
2/3 cup evaporated milk
1 bag butterscotch chips
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tsp. vanilla
Line 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
Line 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
Add butterscotch chips and marshmallow creme; stir until completely melted. Add vanilla; mix well.
Pour immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.
