"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Butterscotch Fudge Recipe

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

Dorothy Martin
Added: Sunday, November 23, 2008


1 1/2 - cups granulated sugar
2/3 - cup (5 fluid-ounces can) CARNATION® Evaporated Milk
2 - Tablespoons butter or margarine
1/4 - teaspoon salt
2 - cups miniature marshmallows
1-2/3 - cups (11-ounces package) TOLL HOUSE® Butterscotch Flavored Morsels
1/2 - cup chopped pecans or walnuts (optional)
1 - teaspoon vanilla extract

Line a 8-inch-square baking pan with foil.
In medium, heavy-duty saucepan, combine sugar, evaporated milk, butter and salt.
Bring to a full rolling boil over medium heat, stirring constantly.
Boil, stirring constantly, for 4 to 5 minutes and remove from heat.
Stir in marshmallows, morsels, nuts and vanilla extract.
Stir vigorously for 1 minute or until marshmallows are melted.
Pour into prepared baking pan and refrigerate for 2 hours or until firm.
Lift from pan and remove foil.
Cut into 48 pieces.




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