Butterscotch Fudge
Butterscotch Fudge is an moderately easy dinner. Made with 2 c. sugar, 2 (5 oz.) cans evaporated milk (1 1/3 c.), 1/2 c. butter or margarine, 2 (12 oz.) pkg. butterscotch pieces and 1 (13 oz.) jar marshmallow crème, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
🔗 Recipe adapted from RecipeNLG-Full
Line 13 x 9 x 2-inch baking pan with aluminum foil.
Spray with nonstick spray; set aside.
Spray sides of 3-quart heavy saucepan.
In saucepan, combine sugar, milk and butter.
Cook and stir over medium heat to boiling.
Carefully clip a candy thermometer to side of pan.
Cook and stir constantly over medium heat to 234° (soft ball stage) about 15 minutes, scraping bottom of pan as you stir.
Remove pan from heat; remove thermometer. Add butterscotch pieces, Marshmallow Crème and vanilla.
Stir until melted.
Stir in 1 cup pecans.
Pour into prepared baking pan, spreading evenly.
If desired, while fudge is still warm, sprinkle with remaining nuts and butterscotch pieces; press gently into top.
Cool in pan.
Cover and chill in refrigerator until firm.
Remove fudge and foil from pan.
Cut into 1 inch squares. Store in refrigerator for up to 1 week.
Makes 4 1/2 pounds (117 pieces).
🍷 Perfect Pairings
Complete your meal with these
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