Old-Fashioned Butterscotch Fudge Recipe

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Old-Fashioned Butterscotch Fudge Recipe

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Butterscotch makes this fudge a nice change from others, and it's also pretty on a tray of sweets. I've made this recipe for many years.
MAKES:
48-60 servings
TOTAL TIME:
Prep: 25 min. + cooling
MAKES:
48-60 servings
TOTAL TIME:
Prep: 25 min. + cooling

Ingredients

  • 1-2/3 cups sugar
  • 1 can (5 ounces) evaporated milk
  • 1/2 teaspoon salt
  • 2 cups miniature marshmallows
  • 1-1/2 cups butterscotch chips
  • 1 teaspoon vanilla extract
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup chopped walnuts

Directions

In a large saucepan, bring sugar, milk and salt to a full boil for 5 minutes, stirring constantly. Remove from the heat. Place marshmallows, butterscotch chips and vanilla in a heat-resistant bowl; pour sugar mixture over, stirring until marshmallows are blended. Pour into a greased 9-in. square pan. Cool at room temperature. Melt chocolate chips in a double boiler or microwave; spread over fudge and immediately sprinkle with nuts. Cool before cutting into squares. Yield: 4-5 dozen.
Originally published as Butterscotch Fudge in Sweet and Scrumptious Chocolate 1994, p17

Nutritional Facts

1 each: 96 calories, 4g fat (3g saturated fat), 1mg cholesterol, 28mg sodium, 15g carbohydrate (13g sugars, 0 fiber), 1g protein.

  • 1-2/3 cups sugar
  • 1 can (5 ounces) evaporated milk
  • 1/2 teaspoon salt
  • 2 cups miniature marshmallows
  • 1-1/2 cups butterscotch chips
  • 1 teaspoon vanilla extract
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup chopped walnuts
  1. In a large saucepan, bring sugar, milk and salt to a full boil for 5 minutes, stirring constantly. Remove from the heat. Place marshmallows, butterscotch chips and vanilla in a heat-resistant bowl; pour sugar mixture over, stirring until marshmallows are blended. Pour into a greased 9-in. square pan. Cool at room temperature. Melt chocolate chips in a double boiler or microwave; spread over fudge and immediately sprinkle with nuts. Cool before cutting into squares. Yield: 4-5 dozen.
Originally published as Butterscotch Fudge in Sweet and Scrumptious Chocolate 1994, p17

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