Jingle Bell Fudge

• 12 oz. butterscotch bits

• 1/3 cup chunky peanut butter

• 2/3 cup sweetened condensed milk

• 1/2 cup chopped nuts

• 1/4 cup red & green peppermint candies, chopped

• 1/4 cup finely chopped Maraschino Cherries

Cook butterscotch, peanut butter, milk and nuts in the top of double boiler. Stir until all ingredients are boiling. Cook until the mixture forms a soft ball when dropped in a glass of water. Have an 8in. Square pan ready greased. Remove from heat

Place the pan in the sink and stir rapidly. Mix in crushed bits of red and green peppermint candies and finely chopped Maraschino cherries. When it is well blended, pour it into the greased pan. Refrigerate for 1 hour.
Cut into 2 inch squares and serve.