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BEST EVER BUTTERSCOTCH FUDGE 
1 c. granulated sugar
1 c. brown sugar, packed
2/3 c. (5 fluid oz. can) evaporated milk
1/2 c. butter
1 (7 oz.) jar marshmallow creme
1 (12 oz.) pkg. butterscotch pieces
1/2 c. nuts, chopped

Combine sugars, milk and butter in heavy 2 1/2 to 3 quart saucepan. Bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Add marshmallow creme; stir until well blended. Remove from heat; stir in butterscotch pieces until melted. Add nuts, beat until well blended. Pour into greased 8 or 9 inch square pan. Cool at room temperature; cut into squares. Makes 2 1/2 pounds.
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