Butterscotch Fudge
Butterscotch Fudge recipe
Yield
81 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| ½ | cup |
butter
|
|
| ¾ | teaspoon |
salt
|
|
| 7 ½ | ounces |
marshmallow cream
|
|
| 5 ⅓ | ounces |
evaporated milk
canned |
|
| 12 | ounces |
butterscotch chips
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 118 | ml |
butter
|
|
| 3.8 | ml |
salt
|
|
| 216.8 | ml/g |
marshmallow cream
|
|
| 154.1 | ml/g |
evaporated milk
canned |
|
| 346.8 | ml/g |
butterscotch chips
|
|
| 2.5 | ml |
vanilla extract
|
|
| 118 | 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 9x9 inch square pan.
Cool and cut into squares.
