"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

BUTTERSCOTCH FUDGE Recipe

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This recipe for BUTTERSCOTCH FUDGE, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
GRAMMY
Added: Monday, January 19, 2009

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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