BUTTERSCOTCH TOFFEE FUDGE
Make and share this Butterscotch Toffee Fudge recipe from Food.com.
Provided by grandma2969
Categories Candy
Time 16m
Yield 14 squares
Number Of Ingredients 6
Steps:
- butter a 9" square pan -- set aside.
- stir sugar, marshmallow cream and butter in a heavy pan -- over medium heat until mixture comes to a full boil --
- boil 6 minutes.
- stirring constantly --
- remove from heat, stir in chips till melted.
- then toffee bar candy, may not all melt -- completely.
- pour out into prepared pan -- and chill till firm.
TOFFEE CHIP FUDGE
My grandchildren savor the job of taste-testing my baking experiments. I combined two recipes to come up with this yummy fudge dotted with crisp toffee bits. The kids gave it a "thumbs-up" before requesting a batch to take home.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 pounds.
Number Of Ingredients 8
Steps:
- Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. , In a large heavy saucepan, combine sugar, milk, salt and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil 5 minutes, stirring constantly., Remove from heat; stir in chocolate chips and marshmallows until melted. Fold in 1/2 cup toffee bits and vanilla. Pour into a prepared pan. Sprinkle with remaining toffee bits. Chill until firm. Remove from pan and cut into 1-in. squares. Store in the refrigerator.
Nutrition Facts :
TOFFEE BUTTERSCOTCH FUDGE
Make and share this Toffee Butterscotch Fudge recipe from Food.com.
Provided by NovaLee
Categories Candy
Time 1h15m
Yield 36 squares
Number Of Ingredients 4
Steps:
- Line a 8-inch square pan with foil extending foil over edges lightly butter foil.
- Melt chips over low heat until smooth remove from heat.
- Stir in frosting,add peanuts and almond brickle chips mix until well coated.
- Spread into pan.
- Refrigerate 1 hour.
- Remove fudge by lifting foil remove foil cut into 36 squares.
Nutrition Facts : Calories 62.4, Fat 3.7, SaturatedFat 2.4, Sodium 8.8, Carbohydrate 6.7, Fiber 0.2, Sugar 6.4, Protein 0.7
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.
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BUTTERSCOTCH TOFFEE CHOCOLATE FUDGE COOKIES
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4.8/5 (5)Category CookiesCuisine AmericanTotal Time 3 hrs 45 mins
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in the vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
- On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be thick. Switch to high speed and beat in the milk, then the butterscotch and toffee. The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes– if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
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