- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
50
Butterscotch Fudge
Description
A very quick and easy recipe for fudge which is almost fool proof and easily adapted to other flavors by substituting chocolate chips, peanut butter chips, etc. for the butterscotch.
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add to shopping list Ingredients
3 cups Sugar
3/4 cup butter
2/3 cup evaporated milk
7 ounces Marshmallow Creme
1 tbls. vanilla
Preparation
Combine sugar, butter and milk in a 2 1/2 quart saucepan (make sure it has a heavy bottom). Bring to a full boil while stirring constantly. Turn down heat to Medium or Medium High and continue boiling while stirring for 5 minutes. Remove from heat, stir in butterscotch chips until melted. (I found that the chips didn’t melt completely so left the burner on low heat and returned it just briefly to speed along the melting process.) Add marshmallow creme and vanilla and beat until blended and smooth. Pour into greased 9x13 pan. Allow to cool and serve! NOTE: I found that letting this cool at least 24 hours in the fridge made it even better! Make sure your refrigerate between servings. This also freezes nicely for short periods. When adding the butterscotch, if it does not want to melt completely, return mixture to LOW heat and continue to stir until chips are melted and incorporated.
Post a Question or Comment
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6/14/11
HappyHermit says:
What is the measurement for the butterscotch chips? I did not see them listed in ingredients.
10/23/11
LouannL says:
Sounds good but the ingredient listing is incomplete and is missing the main ingredient, butterscotch chips. How much?
