Cactus Candy

1 c Sugar

1/2 c Butter

3/4 ts Salt

7 1/2 oz Jar marshmallow creme

5 1/3 oz Can evaporated milk

12 oz Butterscotch chips

1/2 ts Vanilla

1/2 c Pecans, chopped

Combine the sugar, butter, salt, marshmallow creme, and milk in a heavy saucepan. Cook to rolling boil over medium low heat. Continue to boil for 5 full minutes, stirring frequently. Remove from heat and add butterscotch

chips, vanilla, and pecans. Stir until chips are melted. Pour into well-buttered 9x9 inch square pan. Cool and cut into squares. Classic Holiday Cooking