Easy Butterscotch Fudge Recipes

Steps:

• Combine sugar, butter (or margarine) and milk in a 2 1/2 quart saucepan.
• Bring to a full rolling boil, stirring constantly.
• Continue boiling 5 minutes over medium/medium-high heat, stirring.
• Remove from heat, stir in butterscotch chips until melted.
• Add marshmallow creme and vanilla; beat until blended.
• Pour into greased 13x9 inch pan.
• Let cool and serve.

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large saucepan, combine the sugar, milk, salt and remaining 2 tablespoons butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly. , Remove from heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container at room temperature.

Steps:

• Line a 9-inch square baking pan with parchment paper.
• Combine chocolate chips, sweetened condensed milk, and vanilla extract in a heavy saucepan over medium-low heat; stir until melted, about 5 minutes. Pour into the lined baking pan.
• Bring sugar, milk, and butter to a boil in another saucepan over medium heat. Cook at a boil until mixture turns golden and thickens slightly, 5 to 7 minutes. Pour in cream carefully; it may hiss and splatter. Bring back to a boil. Remove from heat; stir in butterscotch chips and marshmallow cream until smooth.
• Pour butterscotch layer over the chocolate layer in the pan; sprinkle with sea salt. Allow fudge to cool to room temperature, about 30 minutes. Refrigerate until firm, about 2 hours.

Steps:

• Line an 8 Inch square pan with nonstick aluminum foil, letting the ends entend over the pan on 2 sides.
• In a medium nonstick saucepan, combine the evaporated milk, marshmallow creme, sugar and butter.
• Bring to a boil over med-high heat, stirring constantly to prevent scorching.
• Reduce heat to medium and boil for 5 minutes, stirring constantly.
• Remove from heat and stir in chips until melted. Stir in vanilla and walnuts until blended.
• Pour mixture into the prepared, foiled pan.
• Chill about 2 hours or until firm.
• Lift foil by ends out of the pan and transfer fudge onto a cutting board and cut into squares.
• Store in refrigerator.

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 3 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted.
• Add dry pudding mix; stir with whisk 2 min. Add powdered sugar, 1 cup at a time, stirring after each addition until blended; press onto bottom of prepared pan. Top with nuts; press into fudge to secure.
• Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.

Steps:

• Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Reduce heat to low; stir in the marshmallow creme and peanut butter until melted and blended., Remove from the heat; stir in vanilla. Add the butterscotch chips; stir until chips are melted. Pour into prepared pan. Refrigerate for 4 hours or until firm. Using foil, remove fudge from pan; carefully peel off foil. Store in refrigerator.