Super Fudge
Yield
64 piecesPrep
15 minCook
10 minReady
120 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
brown sugar
firmly packed |
*
|
| 1 | cup |
sugar
|
|
| 1 | cup |
cream
non-dairy, liquid substitute |
|
| ½ | cup |
butter
or margarine |
|
| 2 | cups |
marshmallow cream
|
* |
| 1 ½ | cups |
semi-sweet chocolate
semi-sweet, finely chopped, null, null |
*
|
| 1 ½ | cups |
butterscotch coating
finely chopped |
* |
| 2 | cups |
nuts
chopped |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
brown sugar
firmly packed |
*
|
| 237 | ml |
sugar
|
|
| 237 | ml |
cream
non-dairy, liquid substitute |
|
| 118 | ml |
butter
or margarine |
|
| 473 | ml |
marshmallow cream
|
* |
| 355 | ml |
semi-sweet chocolate
semi-sweet, finely chopped, null, null |
*
|
| 355 | ml |
butterscotch coating
finely chopped |
* |
| 473 | ml |
nuts
chopped |
|
| 5 | ml |
vanilla extract
|
|
Directions
Combine brown sugar, sugar, cream substitute, and butter in a large saucepan.
Cook to 234 degrees F.
Remove from heat, let bubbles subside.
Add marshmallow cream, semisweet chocolate and butterscotch coating.
Stir until well blended.
Stir in nuts and vanilla.
Pat into a buttered 9-inch square pan.
Cut into squares when cool.
