Instructions
1. Combine sugars, heavy cream and butter in a large saucepan. Cook to 234ºF.
2. Remove from heat and let bubbles subside. Add marshmallow creme, chocolate and butterscotch. Stir until well blended.
3. Stir in nuts and vanilla.
4. Pour into a parchment-lined 9x9- inch square pan and spread evenly.
5. Allow fudge to cool for 1 hour or longer at room temperature.
6. Cut into 1-inch squares to serve.
7. Store in an airtight container at room temperature for up to 1 week or refrigerate or freeze for longer storage life.
