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Butterscotch Fudge Recipe

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

Contributor:  
Contributor:  
Nikki, Mary, Lue and Susan (and all the others)
Added: Thursday, June 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c finely chopped walnuts 1 tsp orange extract
1 -7 oz jar marshmallow cream 1 tsp grated orange rind
1 -12 oz pkg Butterscotch morsels
1 1/2 c sugar 2/3 c evaporated milk
1/4 c butter 1/4 tsp salt

Directions:
Directions:
I heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to full rolling boil over moderate heat, stirring constantly. Boil 5 minutes, stirring constantly--then remove from heat. Add Butterscotch morsels, stirring until they are melted and mixture is smooth. Stir in orange extract and orange rind. Pour into prepared tins lined with wax paper.

Sprinkle remaining 1/2 c walnuts on top.

Chill until firm about 2 hours

Number Of Servings:
Number Of Servings:
2.5 lbs.
Personal Notes:
Personal Notes:
Sometimes we have added new recipes of fudge at our annual fudgemaking. But we never seem to like anything better than chocolate and peanut butter. This one is good but not as good as the others.

 

 

 

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