BUTTERSCOTCH FUDGE
Butterscotch and fudge are a match made in heaven with this award-winning recipe. Special add-ins make take this butterscotch fudge recipe to a whole new level. -Virginia Hipwell, Fenwick, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/2 pounds.
Number Of Ingredients 8
Steps:
- Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large saucepan, combine the sugar, milk, salt and remaining 2 tablespoons butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly. , Remove from heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container at room temperature.
Nutrition Facts : Calories 64 calories, Fat 2g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 29mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERSCOTCH PUMPKIN FUDGE
Each one of these creamy, heartwarming treats is like a bite-sized pumpkin pie. -Kathleen Henne, Camp Hill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 pounds (117 servings).
Number Of Ingredients 9
Steps:
- Line a 13x9-in. pan with foil. Butter foil with 1 teaspoon butter; set aside. In a saucepan, combine the sugar, milk, pumpkin, pumpkin pie spice and remaining butter. Cook over medium heat until candy thermometer reads 238° (soft-ball stage), stirring constantly., Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Stir in nuts. Pour into prepared pan. Cool completely., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.
Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERSCOTCH FUDGE
this combines the best of both worlds, butterscotch and fudge. This will turn out thick, heavy and a perfect melt in your mouth creamy.
Provided by Micks favorite daug
Categories Candy
Time 3h5m
Yield 16-26 serving(s)
Number Of Ingredients 9
Steps:
- foil-lined 8" square pan.
- spread 1/2C walnuts evenly on bottom of pan.
- set aside.
- in heavy gauge saucepan combine marshmallow cream, sugar, evaporated milk, butter & salt.
- bring to a full rolling boil over moderate heat stirring consistently.
- boil 5min. stirring consistently.
- remove from heat.
- add butterscotch
- stir until morsels melt & mixture is smooth.
- stir in orange extract & orange rind.
- pour into prepared pan sprinkling remaining 1/2C walnuts on top.
- chill until firm or about 2 hours.
- makes 2/1/3lbs.
Nutrition Facts : Calories 315.6, Fat 14.7, SaturatedFat 7.9, Cholesterol 10.7, Sodium 102, Carbohydrate 45, Fiber 0.5, Sugar 39, Protein 2.4
BUTTERSCOTCH FUDGE
I got this from a friend and am not sure where it originated, but I don't see one like it here and it is so simple to make and very good. A nice change from chocolate.
Provided by LizAnn
Categories Candy
Time 25m
Yield 1 9x13 pan
Number Of Ingredients 7
Steps:
- In medium saucepan combine milk, sugar and marshmellows.
- Cook on med-high till it comes to a boil.
- Boil 6 minutes.
- Remove from heat and add vanilla.
- Stir in remaining ingredients till butter and chips are melted.
- Pour into buttered 9 x 13 inch pan.
- Refrigerate.
- Cut when cold and keep refrigerated.
Nutrition Facts : Calories 4954.8, Fat 227.5, SaturatedFat 149.7, Cholesterol 413.6, Sodium 1760.8, Carbohydrate 728.6, Fiber 3, Sugar 690.5, Protein 24.6
EASY BUTTERSCOTCH FUDGE
Simple and quite delicious, no candy thermometer or "soft ball stage test" needed. I think the taste is better when made with butter, however, margarine may certainly be used. The way I cut mine, I get about 60 small pieces out of a pan. The recipe makes approx. 3 pounds. I cool my fudge in the fridge first to harden, then put back out in a sealed container at room temperature. This recipe is a modified version of the one found on the Kraft marshmallow creme jar. Time doesn't include cooling time; you can decide when it's ready.
Provided by baker_bob
Categories Candy
Time 15m
Yield 60 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, butter (or margarine) and milk in a 2 1/2 quart saucepan.
- Bring to a full rolling boil, stirring constantly.
- Continue boiling 5 minutes over medium/medium-high heat, stirring.
- Remove from heat, stir in butterscotch chips until melted.
- Add marshmallow creme and vanilla; beat until blended.
- Pour into greased 13x9 inch pan.
- Let cool and serve.
Nutrition Facts : Calories 105.3, Fat 4.2, SaturatedFat 3, Cholesterol 6.9, Sodium 31.2, Carbohydrate 16.9, Sugar 15.5, Protein 0.4
BLACK BOTTOM BUTTERSCOTCH FUDGE
Classic fudge gets a snazzy makeover - butterscotch and dark chocolate are a match made in heaven!
Provided by RusticJoyfylFood
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 3h
Yield 36
Number Of Ingredients 10
Steps:
- Line a 9-inch square baking pan with parchment paper.
- Combine chocolate chips, sweetened condensed milk, and vanilla extract in a heavy saucepan over medium-low heat; stir until melted, about 5 minutes. Pour into the lined baking pan.
- Bring sugar, milk, and butter to a boil in another saucepan over medium heat. Cook at a boil until mixture turns golden and thickens slightly, 5 to 7 minutes. Pour in cream carefully; it may hiss and splatter. Bring back to a boil. Remove from heat; stir in butterscotch chips and marshmallow cream until smooth.
- Pour butterscotch layer over the chocolate layer in the pan; sprinkle with sea salt. Allow fudge to cool to room temperature, about 30 minutes. Refrigerate until firm, about 2 hours.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 40.3 g, Cholesterol 15.4 mg, Fat 12.6 g, Fiber 0.1 g, Protein 1.9 g, SaturatedFat 8.7 g, Sodium 67.2 mg, Sugar 28.9 g
MICROWAVE BUTTERSCOTCH FUDGE
Make and share this Microwave Butterscotch Fudge recipe from Food.com.
Provided by grandma2969
Categories Candy
Time 29m
Yield 2 lbs
Number Of Ingredients 7
Steps:
- butter and 8x8" dish and line with foil.
- combine marshmallow cream, evaporated milk, margarine, sugar and salt in large glass bowl --
- cook on high for 6 minutes.or until boiling.stirring twice during cooking.
- cook on medium for 3 minutes, stirring once.
- add butterscotch chips, stirring until melted.stir in walnuts.
- spoon into prepared dish.
- chill until firm.
- cut into squares.
Nutrition Facts : Calories 2255.9, Fat 103.6, SaturatedFat 34, Cholesterol 24.7, Sodium 936, Carbohydrate 327.4, Fiber 4, Sugar 279.9, Protein 17.8
EASY BUTTERSCOTCH FUDGE
With just a few minutes and a few simple ingredients, you can make this delicious fudge!
Provided by Six Sisters Stuff
Number Of Ingredients 5
Steps:
- In a sauce pan over medium heat, stir together sweetened condensed milk, butterscotch chips and white chocolate chips until melted and smooth.
- Remove from heat and stir in rum extract and butter extract.
- Pour into a 9x13-inch baking pan sprayed with nonstick cooking spray.
- Spread fudge in pan evenly, cover and refrigerate for 30 minutes or until firm.
BUTTERSCOTCH FUDGE
Make and share this ButterScotch Fudge recipe from Food.com.
Provided by OceanIvy
Categories Candy
Time 15m
Yield 36 squares
Number Of Ingredients 5
Steps:
- Grease one 9x4 loaf panCombine the sugars,milk and pudding in a saucepan.
- Mix it well,stirring on low heat.
- Do this until sugar is dissolved.
- Cook until mixture comes to full boil,let boil 2 minutes.
- Remove mixture from burner.
- Add in butter,beat right away,until it is thick and not glossy.
- Pour mixture into pan.
- Refridgerate until nice& firm,then cut into 1" squares.
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