• 2 cups brown sugar
• 1 cup granulated sugar
• 1 cup non-dairy liquid creamer
• ½ cup butter
• 2 cups marshmallow cream
• 1 ½ cups finely chopped semi-sweet chocolate
• 1 ½ cups chopped butterscotch candy coating
• 1 teaspoon vanilla
• 2 cups chopped nuts (optional)
• candy thermometer

Combine sugars, creamer and butter in a large saucepan. Cook to 234°. Remove from heat and let bubbles subside. Add marshmallow cream, semi-sweet chocolate, butterscotch candy coating. Stir until well blended. Stir in vanilla and nuts (optional). Pack into a parchment-lined or butter 9-inch square pan or pour directly into candy box fudge insert.