Caramelo Fudge 1 1/3 cups Marshmallow Creme 1/2 cup evaporated milk 2 tablespoons butter or margarine 3/4 cup granulated sugar 1/8 teaspoon salt 1 (6 ounce) package butterscotch chips 1/2 teaspoon vanilla extract 2 1/2 cups coarsely chopped pecans Cook Marshmallow Creme, evaporated milk, butter or margarine, sugar and salt over medium heat in a heavy saucepan, stirring constantly. Cook to full boil, then boil five minutes, stirring constantly. Remove from heat and add remaining ingredients. Stir just until chips are melted. Pour into a buttered 8-inch square pan at once. Cool until set and then cut into 16 squares.