Butterscotch Peanut Butter Fudge Recipe

Butterscotch Peanut Butter Fudge Recipe
Butterscotch Peanut Butter Fudge Recipe photo by Taste of Home
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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
Recommended: Homemade Easter Candy
MAKES:
77 servings
TOTAL TIME:
Prep: 15 min + chilling
MAKES:
77 servings
TOTAL TIME:
Prep: 15 min + chilling

Ingredients

  • 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

Directions

Line an 11x7-in. pan with foil and grease the foil with 1 teaspoon butter; set aside.
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.
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

Nutritional Facts

1 piece: 62 calories, 4g fat (2g saturated fat), 3mg cholesterol, 28mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat.

  • 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
  1. Line an 11x7-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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