Fudgie Butterscotch Ring Recipes

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:

• Grease one 9x4 loaf panCombine the sugars,milk and pudding in a saucepan.
• Mix it well,stirring on low heat.
• Do this until sugar is dissolved.
• Cook until mixture comes to full boil,let boil 2 minutes.
• Remove mixture from burner.
• Add in butter,beat right away,until it is thick and not glossy.
• Pour mixture into pan.
• Refridgerate until nice& firm,then cut into 1" squares.

Steps:

• In top of double boiler, melt chocolate and butterscotch together with the milk. Stir occasionally until mixture begins to thicken. Remove from heat; add chopped walnuts and vanilla. Blend well. Chill for 1 hour until mixture thickens. Line bottom of a 9-inch pan, with a 12-inch square of foil. Place 3/4 cup walnut halves in bottom of pan, forming a 2-inch-wide flat ring. Spoon chocolate mixture in small mounds on top of walnuts to form a ring. Top with remaining walnut halves. Chill until firm enough to slice. Invert onto a serving plate and garnish with maraschino cherries. This recipe yields 36 slices.

Steps:

• Melt chocolate, butterscotch morsels, and sweetened condensed milk in a double boiler over hot (not boiling) water.
• Stir ocassionally until chips are completely melted and mixture begins to thicken.
• Remove mixture from heat and add chopped walnuts and vanilla.
• Chill for one hour until the mixture thickens.
• Line the bottom and sides of a 9 inch pie pan with foil.
• Place 3/4 cup of walnut halves in the bottom of the pan, forming a 2 inch wide ring.
• Spoon fudge on top of walnut halves to form a ring.
• Decorate with remaining walnut halves and maraschino cherries if desired.
• Chill until firm enough to slice.

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:

• In top of double boiler, melt chocolate and butterscotch together with milk. Stir occasionally until mixture begins to thicken. Remove from heat; add chopped walnuts and vanilla. Blend well. Chill for 1 hour until mixture thickens. Line bottom of a 9-inch pan with a 12-inch square of foil. Place 3/4 cup walnut halves in bottom of pan, forming a 2-inch-wide flat ring. Spoon chocolate mixture in small mounds on top of walnuts to form a ring. Garnish with remaining walnut halves. Chill until firm enough to slice.

Steps:

• In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in brown sugar until dissolved. Cool to lukewarm. Stir in egg and vanilla. Combine the flour, baking powder and salt; stir into chocolate mixture until blended. Stir in chips., Spread into a greased 9-in. square baking pan. Bake at 350° for 22-27 minutes or until a toothpick comes out with moist crumbs. Cool on a wire rack.

Steps:

• Line bottom of a 9" pie pan with a 12" square of aluminum foil.
• Place a cup in center of pan.
• Place walnut halves around cup, forming a 2" wide ring. Set aside.
• Combine chocolate, butterscotch and condensed milk in a microwave bowl and zap for 3 minutes at High.
• Remove from microwave and beat with spoon until glossy. Add vanilla and chopped walnuts. Chill about 1 hour.
• Spoon mixture in mounds over walnut halves; remove cup.
• Decorate with candied cherries.
• Cut in pieces for serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butterscotch chips and butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and whisk in flour, salt and pecans. Set aside.
• Separate crescent roll triangles. On greased cookie sheet, arrange crescent rolls overlapping edges to form a circle. Long pointed ends of each roll should point outwards. Spread 2 rounded teaspoons of butterscotch mixture on each triangle. Roll up triangles, beginning with pointed end of roll. Slash inside half of each roll.
• Bake in preheated oven for 15 minutes, until golden. Remove from oven and let cool.
• While rolls bake, melt remaining butterscotch morsels and corn syrup; mix well. Drizzle over cooled rolls.