Chocolate Butterscotch Fudge
Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 15 | ounces |
milk, sweetened condensed
|
|
| ½ | cup |
water
|
|
| 6 | ounces |
semi-sweet chocolate
pieces, null, null |
|
| 6 | ounces |
butterscotch morsels
|
* |
| ¼ | cup |
butter
or regular margarine |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 433.5 | ml/g |
milk, sweetened condensed
|
|
| 118 | ml |
water
|
|
| 173.4 | ml/g |
semi-sweet chocolate
pieces, null, null |
|
| 173.4 | ml/g |
butterscotch morsels
|
* |
| 59 | ml |
butter
or regular margarine |
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
walnuts
chopped |
|
Directions
Combine sugar, sweetened condensed milk, water, chocolate and butterscotch pieces in 3 quart heavy saucepan.
Cook over medium heat, stirring constantly, to soft ball stage (234 degrees F).
Remove from heat.
Combine butter and vanilla in mixing bowl.
Pour hot mixture into bowl.
Beat with electric mixer at high speed until mixture starts to thicken.
Stir in walnuts.
Spread into greased 9 inch square baking pan.
Cool and cut in 1½ inch squares.
