Butterscotch Fudge
Butterscotch Fudge recipe
Yield
81 servingsPrep
20 minCook
10 minReady
30 minIngredients
| 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 |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
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.
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