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Butterscotch Fudge

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Submitted by shirleyhelbling

Butterscotch Fudge recipe

YIELD

81 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

1 237
CUP ML SUGAR
½ 118
CUP ML BUTTER
¾ 3.8
TEASPOON ML SALT
7 ½ 216.8
OUNCES ML/G MARSHMALLOW CREAM
5 ⅓ 154.1
OUNCES ML/G EVAPORATED MILK
canned
12 346.8
OUNCES ML/G BUTTERSCOTCH CHIPS
½ 2.5
TEASPOON ML VANILLA EXTRACT
½ 118
CUP ML PECANS
chopped

Directions

Combine the sugar, butter, salt, marshmallow creme, and milk in a heavy saucepan.

Cook to rolling boil over medium low heat.

Continue to boil for 5 full minutes, stirring frequently.

Remove from heat and add butterscotch chips, vanilla, and pecans.

Stir until chips are melted.

Pour into well-buttered 9×9 inch square pan.

Cool and cut into squares.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 12g (0.4 oz)
Amount per Serving
Calories 50 33% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 49mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 1% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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