Butterscotch Fudge

Butterscotch Fudge 2 cups granulated sugar 3/4 cup heavy cream 3/4 cup unsalted butter pinch of kosher salt 7 ounces marshmallow cream 11 ounces butterscotch chips Line an 8-inch baking dish with parchment paper. Set aside. Prepare your mixing bowl by adding the marshmallow cream and butterscotch morsels. Set aside. In a large saucepan over medium high heat, combine sugar, cream, butter and salt. Bring to a boil. Stirring constantly, boil for a full 4 minutes (ROLLING BOIL). Remove from heat. Immediately pour hot mixture over marshmallow and butterscotch morsels in mixing bowl. Using your electric mixer, blend until smooth (and butterscotch is melted, about 1 minute). Pour into prepared baking dish. Refrigerate for 3-4 hours until firm. Cut into small pieces and enjoy.