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Butterscotch Fudge Recipe

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This fudge is sure to be the most delicious you have ever tasted. It is easy to make and will be gone in no time at all.—Kathy Ingrao, West Lafayette, Indiana

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Butterscotch Fudge Recipe

Prep: 20 min. + chilling

Yield: 81 Servings

5 15 20

Ingredients

1-1/2 teaspoons plus 1/2 cup butter, 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.

Nutritional Facts 1 serving (1 each) equals 75 calories, 3 g fat (2 g saturated fat), 4 mg cholesterol, 27 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.

Originally published as Butterscotch Fudge in Country Woman Christmas Annual 2004, p53

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Reviews for Butterscotch Fudge (2)

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Reviewed on Nov. 25, 2011 by vdrys1

Very good! Next time, I think I will melt the butterscotch chips before adding them to the pot - some did not melt and I ended up with some pieces of the chips in my fudge.