Butterscotch Peanut Butter Fudge Recipe
Butterscotch Peanut Butter Fudge Recipe photo by Taste of Home

Butterscotch Peanut Butter Fudge Recipe

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You don't have to be experienced at making candy to try your hand at this no-fail fudge. The simply delicious confection makes a great gift everyone appreciates.—Marina Castle, North Hollywood, California
TOTAL TIME: Prep: 15 min + chilling
MAKES:77 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min + chilling
MAKES: 77 servings


  • 1 teaspoon plus 1/2 cup butter, divided
  • 1 package (11 ounces) butterscotch chips
  • 1 cup creamy peanut butter
  • 2 cups miniature marshmallows
  • 1/2 cup chopped unsalted peanuts

Nutritional Facts

1 piece equals 62 calories, 4 g fat (2 g saturated fat), 3 mg cholesterol, 28 mg sodium, 5 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1 fat.


  1. Line an 11-in. x 7-in. pan with foil and grease the foil with 1 teaspoon butter; set aside.
  2. In a large saucepan, combine the butterscotch chips, peanut butter and remaining butter. Cook and stir over medium heat until melted. Remove from the heat; stir in marshmallows until smooth. Spread into prepared pan; sprinkle with peanuts. Chill until firm.
  3. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container. Yield: about 2 pounds.
Originally published as Butterscotch Peanut Butter Fudge in Taste of Home Christmas Annual Annual 2010, p129

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