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Butterscotch Fudge

 Butterscotch Fudge
I have entered this fudge at our county fair for several years, and it always wins me a ribbon.—Virginia Hipwell, Fenwick, Ontario
64 ServingsPrep/Total Time: 25 min.


  • 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.
Nutritional Facts: 1 piece equals 62 calories,

2 of 2

Butterscotch Fudge (continued)

Nutritional Facts: 2 g fat (2 g saturated fat), 2 mg cholesterol, 29 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.