It's a good thing that this recipe isn't a lot of fuss— the soft tempting taffy goes so fast I sometimes don't even get to wrap the pieces!
- 1/2 cup butter
- 48 large marshmallows
- 1 tablespoon water
- 1/2 teaspoon salt
- 2 cups (12 ounces) butterscotch chips
- In a heavy saucepan, combine butter, marshmallows, water and salt; cook and stir over low heat until smooth. Add chips; stir until melted. Pour into a buttered 8-in. square dish; cool. Cut into 1-in. squares. Wrap individually in waxed paper; twist ends. Yield: about 5 dozen.
Originally published as Butterscotch Taffy in Country Woman Christmas Annual 1997, p39
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