- 1 teaspoon plus 2 tablespoons butter, divided
- 1-2/3 cups sugar
- 2/3 cup evaporated milk
- 1/2 teaspoon salt
- 2 cups miniature marshmallows
- 1 package (10 to 11 ounces) butterscotch chips
- 1/2 cup chopped walnuts
- 1 teaspoon maple flavoring
- 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 butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly.
- Remove from the 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. Yield: about 1-1/2 pounds.
Originally published as Butterscotch Fudge in Country Woman September/October 2002, p35
Reviews for Butterscotch Fudge
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Reviewed Jan. 10, 2015
"Wonderful fudge. Easy to make and great flavor."
Reviewed Dec. 31, 2014
"Too sweet. IF I make again I will try it with less sugar"
Reviewed Dec. 28, 2014
"Havent tried it yet! But it looks delicious"
Reviewed Dec. 14, 2011
"So good and easy to make!!"
Reviewed Dec. 12, 2011
"butterscotch flavor over-runs the maple, but sill good"