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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

BUTTERSCOTCH FUDGE Recipe

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This recipe for BUTTERSCOTCH FUDGE is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-3/4 c sugar
1 jar marshmallow creme
3/4 c evaporated milk
1/4 c (1/2 stick) butter
1-3/4 cups HERSHEY'Sİ Butterscotch Chips
1 c chopped salted nuts
1 tsp vanilla extract
Directions:
Directions:
Line 8-inch square pan with foil, extending foil over edges of pan. Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full boil; boil and stir 5 minutes. Remove from heat; gradually add butterscotch chips, stirring until chips are melted. Stir in nuts and vanilla. Pour into prepared pan; cool. Refrigerate 2 to 3 hours. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in refrigerator. About 5 dozen pieces or about 2-1/4 pounds candy.
Personal Notes:
Personal Notes:
For best results, do not double this recipe.

 

 

 

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