Butterscotch Nut Fudge Recipe

Name: Butterscotch Nut Fudge Recipe | Recipes
Prep time: 10 min
Total time: 130 min
Yield: 5 dozen pieces or 2 1/4 lb (1.05 kg) of fudge
Ingredients: 1 3/4 cups granulated sugar (425 mL); 1 jar marshmallow creme (7 oz) (200 g); 3/4 cup evaporated milk (175 mL); 1/4 cup butter (50 mL); 1 3/4 cups HERSHEY'S CHIPITS Butterscotch Chips (425 mL); 1 cup chopped salted mixed nuts (250 mL); 1 tsp vanilla extract (5 mL)

Details

Time: 2 hours 10 minutes
Skill Level: Beginner
Yields: 5 dozen pieces or 2 1/4 lb (1.05 kg) of fudge

A very classic taste on a butterscotch recipe made with HERSHEY'S CHIPITS. Transport yourself into sugar heaven with this treat. Take a look here!

Ingredients & Directions

Prep Time: 10 minutes
Chill Time: 2 hours

Ingredients

1 3/4 cups

granulated sugar (425 mL)
1 jar

marshmallow creme (7 oz) (200 g)
3/4 cup

evaporated milk (175 mL)
1/4 cup

butter (50 mL)
1 3/4 cups

HERSHEY'S CHIPITS Butterscotch Chips (425 mL)
1 cup

chopped salted mixed nuts (250 mL)
1 tsp

vanilla extract (5 mL)

Directions

Equipment Needed 

Stovetop

8-Inch (20 cm) Square Pan

Foil

Measuring Cups

Saucepan

Refrigerator

Line an 8-inch (2 L) square pan with foil, extending foil over the edges of the pan.

Combine sugar, marshmallow creme, milk and butter in a heavy-bottom saucepan set over medium heat. Cook, stirring constantly, until mixture comes to a boil. Continue to boil, stirring, for 5 minutes.

Remove from heat; gradually add butterscotch chips, stirring until chips are melted. Stir in nuts and vanilla. Pour into prepared pan.

Chill for 2 to 3 hours. Remove from pan and place on a cutting board; peel off foil. Cut fudge into squares. Store tightly covered in the refrigerator.