Butterscotch Fudge Recipe

Butterscotch Fudge Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 75
  • Fat:
  • 3 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 4 mg
  • Sodium:
  • 27 mg
  • Carbohydrate:
  • 12 g
  • Fiber:
  • 0 g
  • Protein:
  • 1 g


Fudgy Coconut Squares

Whenever I taste these rich, delicious layered bars, I think of my childhood. My parents were missionaries in... View this recipe »



Fudge Pieces

Cutting fudge can be difficult. Try using a pizza cutter to get nice even pieces. —Ruth Hime, Houston, Texas Read more »


Foiled Fudge

Some fudge recipes recommend using a foil-lined pan. If you spray the pan, is foil really necessary? —C.D.,... Read more »

Butterscotch Fudge

Country Woman Christmas
Try a FREE ISSUE of Taste of Home!

SERVINGS: 81

CATEGORY: Dessert

METHOD: Chill

TIME: Prep/Total Time: 20 min. + chilling

Ingredients:

  • 1-1/2 teaspoons plus 1/2 cup butter (no substitutes), softened, divided
  • 2 cups packed brown sugar
  • 1 cup sugar
  • 1 cup evaporated milk
  • 1 jar (7 ounces) marshmallow creme
  • 1/3 cup peanut butter
  • 1 teaspoon vanilla extract
  • 1 cup butterscotch chips

Directions:

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. Yield: 2-3/4 pounds.

Post a Comment
Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.