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Butterscotch Peanut Fudge

 Butterscotch Peanut Fudge
"I am a substiture teacher and found this fudge recipe in a very old book in our school library," writes Peggy Key of Grant, Alabama. "It was written before microwaves, so I modified it to make a quick treat. The faculty and staff gave it rave reviews."
78 ServingsPrep: 15 min. + chilling

Ingredients

  • 1 can (14 ounces) sweetened condensed milk
  • 1 package (12 ounces) butterscotch chips
  • 1-1/2 cups miniature marshmallows
  • 2/3 cup peanut butter
  • 1 teaspoon vanilla extract
  • 1 cup chopped salted peanuts

Directions

  • In a microwave-safe bowl, combine the milk, chips and marshmallows.
  • Microwave, uncovered, at 80% power for 3 minutes or until chips and
  • marshmallows are melted, stirring frequently. Stir in peanut butter
  • and vanilla until combined. Fold in the peanuts.
  • Pour into an 11-in. x 7-in. pan coated with cooking spray. Cover and
  • refrigerate for 2 hours or until firm. Cut into squares. Store in
  • the refrigerator. Yield: about 6-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 67 calories, 4 g fat (2 g saturated fat), 2 mg cholesterol, 28 mg sodium, 7 g carbohydrate, trace fiber, 2 g protein.