BUTTERSCOTCH FUDGE
Butterscotch and fudge are a match made in heaven with this award-winning recipe. Special add-ins make take this butterscotch fudge recipe to a whole new level. -Virginia Hipwell, Fenwick, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/2 pounds.
Number Of Ingredients 8
Steps:
- Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large saucepan, combine the sugar, milk, salt and remaining 2 tablespoons butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly. , Remove from heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container at room temperature.
Nutrition Facts : Calories 64 calories, Fat 2g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 29mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
OLD-FASHIONED BUTTERSCOTCH FUDGE
Butterscotch makes this fudge a nice change from others, and it's also pretty on a tray of sweets. I've made this recipe for many years.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4-5 dozen.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring sugar, milk and salt to a full boil for 5 minutes, stirring constantly. Remove from the heat. Place marshmallows, butterscotch chips and vanilla in a heat-resistant bowl; pour sugar mixture over, stirring until marshmallows are blended. Pour into a greased 9-in. square pan. Cool at room temperature. Melt chocolate chips in a double boiler or microwave; spread over fudge and immediately sprinkle with nuts. Cool before cutting into squares.
Nutrition Facts :
CHOCOLATE FUDGE CAKE WITH BUTTERSCOTCH FUDGE FROSTING
My father-in-law is a baker for a bakery in our home state of New Jersey and claims (with a mysterious twinkle in his eyes) that this is HIS recipe! However, it seems to be the same cake my grandmother has been making since my mother was a little girl...HMMM... Whatever the case, this is real comfort food, especially if you go all the way and make the fudge sauce. It's something that both my grandmother AND father-in-law do:) *Cook and prep times are for all 3 recipes combined.*
Provided by JamesDeansGirl
Categories Dessert
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- CAKE: Melt the chocolate with 1/3 cup water; stir until smooth.
- Remove pan from heat; let cool until lukewarm.
- Meanwhile, preheat oven to 350*F.
- Grease an 8 1/4x4 1/2" loaf pan; line the bottom with waxed paper.
- Put the sugar, butter, salt, baking soda, and vanilla in a medium bowl.
- Beat with an electric mixer on high speed until well blended.
- (The mixture WON'T be creamy.) Add 1 egg; beat until creamy, pale, and fluffy.
- Add the other egg.
- Reduce mixer speed to medium and beat in 1/2 the flour, then 1/2 the milk.
- Beat in the remaining flour and milk, then the chocolate, until blended.
- Scrape batter into the prepared pan.
- Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 5 minutes.
- Loosen edges from sides of pan; invert onto a wire rack and peel off the waxed paper.
- Turn right side up and cool completely.
- MAKE THE FROSTING: Melt the chocolate with the brown sugar and heavy cream in a medium saucepan over low heat, stirring often, until smooth.
- Remove pan from heat; add the butter, vanilla, and salt and stir until the butter has melted.
- With an electric mixer on low speed, beat in 1 cup of the powdered sugar.
- Increase the speed to high and beat for 1-2 minutes, or until light and fluffy.
- Reduce mixer speed to low and beat in the remaining powdered sugar.
- Increase speed to medium and beat the frosting for 1 minute longer.
- ASSEMBLE THE CAKE: Cut the cake in 2 layers.
- Spread 1/2 the frosting on the bottom layer, replace the top, and spread the remaining frosting over the top and sides.
- Serve as is, or with a scoop of ice cream and a generous portion of fudge sauce.
- MAKE THE FUDGE SAUCE: (OPTIONAL).
- Bring the evaporated milk and sugar to a boil in a medium saucepan, stirring often to dissolve the sugar.
- Reduce heat to low and simmer for 5 minutes.
- Remove saucepan from heat.
- Add the chocolate, vanilla, and salt and let stand for 5 minutes until the chocolate melts.
- Beat with an electric mixer on high speed (be careful--the chocolate will spatter at first) until smooth and thick, about 3 minutes.
- Serve warm.
DOUBLE FUDGE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.
- In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
- Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
- Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.
BUTTERSCOTCH-PECAN FUDGE
Serve your guests with this butterscotch-pecan fudge - a tasty dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 48
Number Of Ingredients 6
Steps:
- Grease bottom and sides of 8-inch square pan with butter. In 3-quart heavy saucepan, cook brown sugar, 1/2 cup butter and the milk over medium heat, stirring constantly, until butter is melted.
- Stir in marshmallow creme. Heat to boiling over medium heat; boil about 5 minutes, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Add butterscotch chips; stir until smooth. Stir in pecans.
- Spread in pan. Let stand 2 hours or until firm. Cut into 6 rows by 8 rows.
Nutrition Facts : ServingSize 1 Serving
FUDGE CAKE
For the true chocolate lover, this cake is moist and dense and you are going to love it. Great with cream cheese frosting or cooked fudge frosting.
Provided by Kristen Faux
Categories Desserts Cakes Chocolate Cake Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Cream butter or margarine and sugar together in a large bowl. Add vanilla, and then eggs to the mixture.
- In another bowl, mix together flour, soda, baking powder, and salt. Sour the milk by adding the lemon juice or vinegar. Add flour mixture alternately with soured milk to the creamed mixture.
- Mix cocoa and hot water together, and beat into batter.
- Bake 30 to 35 minutes at 350 degrees F (175 degrees C). Cool, and frost with desired frosting.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 32.1 g, Cholesterol 35.3 mg, Fat 6.4 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 3.8 g, Sodium 212.5 mg, Sugar 17.5 g
CHOCOLATE BUTTERSCOTCH PUDDING CAKE
Make and share this Chocolate Butterscotch Pudding Cake recipe from Food.com.
Provided by KelBel
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350; butter 9 inch round or square pan.
- Blend the flour, 1/2 cup brown sugar, 1/4 cup cocoa, baking powder, and salt.
- Stir in butterscotch chips.
- In a small bowl, blend milk, oil, vanilla.
- Add to dry ingredients.
- Pour into prepared cake pan and spread evenly.
- Blend together remaining 1/2 cup brown sugar and 1/4 cup cocoa.
- Sprinkle over the cake batter.
- Pour hot water over the surface of batter, DO NOT STIR.
- Bake 35-40 minutes until top is dry.
BLACK BOTTOM BUTTERSCOTCH FUDGE
Classic fudge gets a snazzy makeover - butterscotch and dark chocolate are a match made in heaven!
Provided by RusticJoyfylFood
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 3h
Yield 36
Number Of Ingredients 10
Steps:
- Line a 9-inch square baking pan with parchment paper.
- Combine chocolate chips, sweetened condensed milk, and vanilla extract in a heavy saucepan over medium-low heat; stir until melted, about 5 minutes. Pour into the lined baking pan.
- Bring sugar, milk, and butter to a boil in another saucepan over medium heat. Cook at a boil until mixture turns golden and thickens slightly, 5 to 7 minutes. Pour in cream carefully; it may hiss and splatter. Bring back to a boil. Remove from heat; stir in butterscotch chips and marshmallow cream until smooth.
- Pour butterscotch layer over the chocolate layer in the pan; sprinkle with sea salt. Allow fudge to cool to room temperature, about 30 minutes. Refrigerate until firm, about 2 hours.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 40.3 g, Cholesterol 15.4 mg, Fat 12.6 g, Fiber 0.1 g, Protein 1.9 g, SaturatedFat 8.7 g, Sodium 67.2 mg, Sugar 28.9 g
BUTTERSCOTCH POKE CAKE
Classic butterscotch flavor with a twist! A buttery yellow cake poked with sweet butterscotch pudding and topped with whipped topping and toffee.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking with paper towel.
- In medium bowl, beat Filling ingredients with whisk about 2 minutes or until thick. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate about 2 hours or until chilled.
- When ready to serve, drop whipped topping by spoonfuls over cake; spread evenly. Sprinkle toffee bits over top. Cut into 4 rows by 3 rows. Store loosely covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 48 g, Cholesterol 70 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 28 g, TransFat 0 g
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