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Butterscotch Fudge Recipe

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This recipe for Butterscotch Fudge, by , is from The Haegele Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Haegele
Added: Monday, March 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 c. Granulated sugar
1 c. (4 1/2 oz.) evaporated milk
1c. Margarine or butter
1 12 oz Butterscotch chips
1 tsp. Marshmallow creme
1 c. Walnuts, (chopped)

Directions:
Directions:
Butter sides of a heavy 3 quart saucepan. Put in sugar, evaporated milk, and butter or margarine (combine)
Cook over medium heat, stirring frequently, until mixture reaches soft ball stage at 230.
Toward end of cooking period stir more frequently to prevent it from sticking to the bottom.
Remove from heat and add the butterscotch chips, marshmallow creme, vanilla and nuts. Beat until the butter scotch chips are melted and blended. Pour into two buttered 9-inch square pans.
While candy is still warm, score it into squares. Cut when firm makes 5 lbs.

 

 

 

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