2 tbsp. butter
2/3 c. undiluted velvetized Carnation evaporated milk
1 2/3 c. sugar
1/2 tsp. salt
2 c. (4 oz.) miniature marshmallows
12 oz. (1 c., 6 oz. pkg.) semi-sweet chocolate pieces
1/2 c. butterscotch pieces
1 tbsp. instant coffee
1 tsp. vanilla
1/2 c. chopped nuts

For chocolate fudge - substitute 1/2 cup semi-sweet chocolate pieces for butterscotch pieces; omit instant coffee.

Combine butter, Carnation, sugar and salt in saucepan over medium heat. Bring to a boil. Cook 4-5 minutes, stirring constantly. (Begin timing when mixture bubbles.) Remove from heat. Stir in marshmallows, chocolate pieces, butterscotch pieces, instant coffee, vanilla and nuts. Stir briskly for 1 minute (until marshmallows melt). Pour into buttered 8 inch square pan.

Garnish with pecan or walnut halves. Cool well, cut into squares.