1 c. white sugar
1 c. brown sugar
2/3 c. evaporated milk
1 1/2 c. butter
17 oz. jar marshmallow creme
1 pkg. butterscotch morsels

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 blended.

Remove from heat, stir in butterscotch morsels until melted, beat until well blended. Pour into greased 8 or 9 inch square pan. Cook at room temperature. Cut into squares.