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Butterscotch Fudge

TOTAL TIME: Prep: 20 min. + standing YIELD: about 1-1/2 pounds.
Lovers of butterscotch and fudge will agree—this award-winning recipe is a match made in heaven! Special add-ins like walnuts and marshmallow take this butterscotch fudge recipe to a whole new level. —Virginia Hipwell, Fenwick, Ontario

Ingredients

  • 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, toasted
  • 1 teaspoon maple flavoring

Directions

  • 1. Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside.
  • 2. In a large saucepan, combine the sugar, milk, salt and remaining 2 tablespoons butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly.
  • 3. Remove from heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set.
  • 4. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container at room temperature.

Nutrition Facts

1 each: 64 calories, 2g fat (2g saturated fat), 2mg cholesterol, 29mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 1g protein.

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