Butterscotch Peanut Butter Fudge Recipe

Butterscotch Peanut Butter Fudge Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

You don't have to be experienced at making candy to try your hand at this no-fail fudge. The simply delicious confection makes a great gift everyone appreciates.—Marina Castle, North Hollywood, California

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Butterscotch Peanut Butter Fudge Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Butterscotch Peanut Butter Fudge Recipe

Prep: 15 min + chilling

Yield: 77 Servings

15 15

Ingredients

1 teaspoon plus 1/2 cup butter, divided
1 package (11 ounces) butterscotch chips
1 cup creamy peanut butter
2 cups miniature marshmallows
1/2 cup chopped unsalted peanuts

Directions

Line an 11-in. x 7-in. pan with foil and grease the foil with 1 teaspoon butter; set aside.
In a large saucepan, combine the butterscotch chips, peanut butter and remaining butter. Cook and stir over medium heat until melted. Remove from the heat; stir in marshmallows until smooth. Spread into prepared pan; sprinkle with peanuts. Chill until firm.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container. Yield: about 2 pounds.

Nutritional Facts 1 piece equals 62 calories, 4 g fat (2 g saturated fat), 3 mg cholesterol, 28 mg sodium, 5 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1 fat.

Originally published as Butterscotch Peanut Butter Fudge in Taste of Home Christmas Annual Annual 2010, p129