Butterscotch Fudge

1 (10 ounce) package mini marshmallows
1 (12 ounce) package butterscotch chips
2 cups chopped walnuts
4 1/2 cups granulated sugar
1 can evaporated milk
1 cup (2 sticks) butter or margarine
1 tablespoon vanilla extract

Combine marshmallows, chips and walnuts in large bowl. Combine sugar, 
evaporated milk and margarine in large saucepan. Clip a candy 
thermometer to the side of the saucepan. Cook to soft-ball stage (236 
degrees F).

Stir in vanilla extract. Pour over marshmallow mixture in bowl; beat 
until morsels and marshmallows melt. Pour into a greased 15 1/2 x 10 
1/2-inch pan. Cool. Cut into squares.

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