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Butterscotch Peanut Fudge Recipe

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"I am a substiture teacher and found this fudge recipe in a very old book in our school library," writes Peggy Key of Grant, Alabama. "It was written before microwaves, so I modified it to make a quick treat. The faculty and staff gave it rave reviews."

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78 Servings
Prep: 15 min. + chilling

Ingredients

1 can (14 ounces) sweetened condensed milk
1 package (12 ounces) butterscotch chips
1-1/2 cups miniature marshmallows
2/3 cup Jif® Peanut Butter
1 teaspoon vanilla extract
1 cup chopped salted peanuts

Directions

In a microwave-safe bowl, combine the milk, chips and marshmallows. Microwave, uncovered, at 80% power for 3 minutes or until chips and marshmallows are melted, stirring frequently. Stir in peanut butter and vanilla until combined. Fold in the peanuts.
Pour into an 11-in. x 7-in. pan coated with cooking spray. Cover and refrigerate for 2 hours or until firm. Cut into squares. Store in the refrigerator. Yield: about 6-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 67 calories, 4 g fat (2 g saturated fat), 2 mg cholesterol, 28 mg sodium, 7 g carbohydrate, trace fiber, 2 g protein.

Butterscotch Peanut Fudge published in Quick Cooking May/June 2003, p55

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