Toffee Butterscotch Fudge Recipes

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.

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.

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.

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.

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.