Coconut-Butterscotch Fudge
Coconut-Butterscotch Fudge is an moderately easy dinner. Made with 3 c. sugar, 3/4 c. parkay, 2/3 c. evaporated milk, 1 (12 oz.) pkg. butterscotch chips and 1 (7 oz.) jar kraft marshmallow cream, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Stir together Parkay, milk and sugar in a heavy 2 1/2 to 3-quart saucepan.
Bring to a full boil, stirring constantly. Boil 5 minutes over medium heat.
Stir to prevent scorching. Remove from heat.
Stir in marshmallow cream, then butterscotch chips until melted. Add coconut and extract.
Pour into greased 9 x 13-inch pan.
Cool and cut into squares.
Makes 3 pounds.
π· Perfect Pairings
Complete your meal with these
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