EASY BUTTERSCOTCH FUDGE
Simple and quite delicious, no candy thermometer or "soft ball stage test" needed. I think the taste is better when made with butter, however, margarine may certainly be used. The way I cut mine, I get about 60 small pieces out of a pan. The recipe makes approx. 3 pounds. I cool my fudge in the fridge first to harden, then put back out in a sealed container at room temperature. This recipe is a modified version of the one found on the Kraft marshmallow creme jar. Time doesn't include cooling time; you can decide when it's ready.
Provided by baker_bob
Categories Candy
Time 15m
Yield 60 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 105.3, Fat 4.2, SaturatedFat 3, Cholesterol 6.9, Sodium 31.2, Carbohydrate 16.9, Sugar 15.5, Protein 0.4
BUTTERSCOTCH FUDGE
Butterscotch and fudge are a match made in heaven with this award-winning recipe. Special add-ins make take this butterscotch fudge recipe to a whole new level. -Virginia Hipwell, Fenwick, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/2 pounds.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 64 calories, Fat 2g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 29mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERSCOTCH FUDGE
I got this from a friend and am not sure where it originated, but I don't see one like it here and it is so simple to make and very good. A nice change from chocolate.
Provided by LizAnn
Categories Candy
Time 25m
Yield 1 9x13 pan
Number Of Ingredients 7
Steps:
- In medium saucepan combine milk, sugar and marshmellows.
- Cook on med-high till it comes to a boil.
- Boil 6 minutes.
- Remove from heat and add vanilla.
- Stir in remaining ingredients till butter and chips are melted.
- Pour into buttered 9 x 13 inch pan.
- Refrigerate.
- Cut when cold and keep refrigerated.
Nutrition Facts : Calories 4954.8, Fat 227.5, SaturatedFat 149.7, Cholesterol 413.6, Sodium 1760.8, Carbohydrate 728.6, Fiber 3, Sugar 690.5, Protein 24.6
CHOCOLATE & BUTTERSCOTCH FUDGE
Make and share this Chocolate & Butterscotch Fudge recipe from Food.com.
Provided by Dancer
Categories Candy
Time 25m
Yield 2 lbs.
Number Of Ingredients 5
Steps:
- In 2-cup glass measure with handle, combine butterscotch chips and 1/3 cup sweetened condensed milk; set aside.
- In 1-quart glass measure with handle, combine chocolate chips, remaining sweetened condensed milk and vanilla.
- Cook on high for 1 minute; stir until chips are melted.
- Stir in walnuts.
- Spread evenly in aluminum foil-lined 8-inch square pan.
- Melt butterscotch chips on high for 45 seconds; stir until chips are melted.
- Spread evenly over chocolate layer.
- Chill 3 hours or until firm.
- Turn fudge onto cutting board; peel off foil and cut into squares.
- Store covered in refrigerator.
Nutrition Facts : Calories 2097.3, Fat 111.4, SaturatedFat 63, Cholesterol 67.5, Sodium 346.9, Carbohydrate 275.3, Fiber 11.9, Sugar 257.6, Protein 29.1
BUTTERSCOTCH FUDGE
Make and share this ButterScotch Fudge recipe from Food.com.
Provided by OceanIvy
Categories Candy
Time 15m
Yield 36 squares
Number Of Ingredients 5
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.
EASY WALNUT-BUTTERSCOTCH FUDGE
You can use any kind of chips you wan't to change the taste of the fudge. This is a pretty easy recipe without alot of fuss.
Provided by MTpockets
Categories Candy
Time 20m
Yield 60 Squares
Number Of Ingredients 7
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.
Nutrition Facts : Calories 78.3, Fat 3.9, SaturatedFat 2.1, Cholesterol 2.9, Sodium 16.3, Carbohydrate 10.5, Fiber 0.1, Sugar 8.8, Protein 0.7
BUTTERSCOTCH FUDGE
this combines the best of both worlds, butterscotch and fudge. This will turn out thick, heavy and a perfect melt in your mouth creamy.
Provided by Micks favorite daug
Categories Candy
Time 3h5m
Yield 16-26 serving(s)
Number Of Ingredients 9
Steps:
- foil-lined 8" square pan.
- spread 1/2C walnuts evenly on bottom of pan.
- set aside.
- in heavy gauge saucepan combine marshmallow cream, sugar, evaporated milk, butter & salt.
- bring to a full rolling boil over moderate heat stirring consistently.
- boil 5min. stirring consistently.
- remove from heat.
- add butterscotch
- stir until morsels melt & mixture is smooth.
- stir in orange extract & orange rind.
- pour into prepared pan sprinkling remaining 1/2C walnuts on top.
- chill until firm or about 2 hours.
- makes 2/1/3lbs.
Nutrition Facts : Calories 315.6, Fat 14.7, SaturatedFat 7.9, Cholesterol 10.7, Sodium 102, Carbohydrate 45, Fiber 0.5, Sugar 39, Protein 2.4
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