Christmas Candy
2 (1-lb.) pkgs. Brown sugar
2 (6-oz.) pkgs. Butterscotch chips
1/2 cup Butter
2 1/2 cups coarsly chopped peanuts
1 cup evaporated milk
1 (7-oz.) jar Marshmellow creme
1 tsp. vanilla extract
Combine butter, brown sugar and evaporated milk in a saucepan. Cook to 234º to
240ºF. on candy thermometer, soft ball stage; remove from heat.
Add marshmellow creme, beating for 8 minutes or until thick and creamy. Add
butterscotch chips, peanuts and vanilla; mix well.
Spoon into buttered 9x 13-in. dish. Let stand until firm.
Cut into bite sized pieces with warm sharp knife.
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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