Jingle Bell Fudge
Submitted by gmh50
Creamy butterscotch fudge studded with chunky peanut butter and topped with chopped walnuts, set firm for easy slicing.
YIELD
64 servingsPREP
20 minCOOK
20 minREADY
20 minThis no-fuss fudge comes together in minutes and delivers big butterscotch flavor.
Butterscotch chips melt into chunky peanut butter over a double boiler, then sweetened condensed milk stirs in to create a smooth, glossy base. Press chopped walnuts into the top while it’s still warm, chill until firm, and cut into bite-sized squares.
The result is creamy, nutty, and dangerously easy to pop into your mouth one piece after another.
Pro Tips
- Use a double boiler or heat-proof bowl over simmering water to prevent scorching
- Stir butterscotch chips constantly until completely smooth before adding other ingredients
- Line your pan with foil for easy removal and clean cuts
- Chill fudge for at least 2 hours before slicing for neat, professional-looking squares
Ingredients
Directions
Combine butterscotch chips and peanut butter in top of double boiler.
Place over, not boiling water until butterscotch melts; remove from water.
Stir until blended; add milk and stir just until blended.
Spread in foil-lined 8-inch square pan.
Press chopped nuts into surface, if desired, and chill until firm.
Cut into 1-inch squares.
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