1
: Line an 8” x 8” (2L) square baking dish with parchment paper, overlapping 2 sides for easy removal.
2
: Combine sugar, evaporated milk, butter and salt in a medium saucepan; bring to a rolling boil over medium heat, stirring constantly. Boil 4 to 5 minutes or until mixture starts to thicken. Remove from heat. Stir in marshmallows, white chocolate chips, butterscotch chips and vanilla until marshmallows and chocolate chips melt and blend.
3
: Pour into prepared pan. Chill until set, 4 hours or overnight. Remove from dish, and cut into 1” (2.5cm) squares. Store in refrigerator in sealed container.