Butterscotch Nut Fudge Recipes

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BUTTERSCOTCH FUDGE



Butterscotch Fudge image

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

1 teaspoon plus 2 tablespoons butter, divided
1-2/3 cups sugar
2/3 cup evaporated milk
1/2 teaspoon salt
2 cups miniature marshmallows
1 package (10 to 11 ounces) butterscotch chips
1/2 cup chopped walnuts, toasted
1 teaspoon maple flavoring

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.

BUTTERSCOTCH FUDGE



Butterscotch Fudge image

Number Of Ingredients 8

11 oz can sweetened condensed milk
1 cup white sugar
2 cups brown sugar, packed
½ cup milk or cream
3 Tbsp butter or hard margarine
2 Tbsp corn syrup
¼ tsp salt
1 tsp vanilla

Steps:

  • Prepare 8x8 inch pan by lining with parchment, and spray with cooking oil spray.
  • Combine the condensed milk, sugars, cream or milk, corn syrup, butter and salt in a 3 quart heavy saucepan. Heat and stir slowly, on medium-low temperature, until sugar is dissolved and the mixture comes to a boil.
  • Boil, stirring occasionally to prevent sticking, until soft ball stage is reached (232 degrees or less, by thermometer, depending on your altitude, or until a small spoonful dropped in cold water forms a soft ball).
  • Remove pot from heat, and remove thermometer. If you will be using a stand mixer, spoon the fudge into the mixer bowl. Let stand 40 minutes to cool slightly.
  • Add vanilla. Beat on medium-low speed on the stand mixer until it looses it's gloss and thickens.
  • Quickly spoon out into a greased 8x8 inch pan. Gently press into place. Cool. Cut into squares and serve. Store, covered, in refrigerator.

BLACK BOTTOM BUTTERSCOTCH FUDGE



Black Bottom Butterscotch Fudge image

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

3 cups bittersweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 splash vanilla extract
2 cups white sugar
⅔ cup milk
½ cup butter
½ cup heavy whipping cream
3 cups butterscotch chips
1 (7 ounce) jar marshmallow cream
1 pinch flaky sea salt (such as Maldon®)

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 PEANUT BUTTER FUDGE



Butterscotch Peanut Butter Fudge image

You don't have to be experienced at making candy to try your hand at this no-fail fudge. The simply delicious confection makes a great gift everyone appreciates.-Marina Castle Kelley, Canyon Country, California

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 2 pounds.

Number Of Ingredients 5

1 teaspoon plus 1/2 cup butter, divided
1 package (11 ounces) butterscotch chips
1 cup creamy peanut butter
2 cups miniature marshmallows
1/2 cup chopped unsalted peanuts

Steps:

  • Line an 11x7-in. pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large saucepan, combine the butterscotch chips, peanut butter and remaining butter. Cook and stir over medium heat until melted. Remove from the heat; stir in marshmallows until smooth. Spread into prepared pan; sprinkle with peanuts. Chill until firm., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

Nutrition Facts : Calories 62 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 28mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

BUTTERSCOTCH NUT FUDGE



Butterscotch Nut Fudge image

Make and share this Butterscotch Nut Fudge recipe from Food.com.

Provided by looneytunesfan

Categories     Candy

Time 25m

Yield 5 dozen

Number Of Ingredients 7

1 3/4 cups sugar
1 (7 ounce) jar marshmallow creme
3/4 cup evaporated milk
1/4 cup butter
1 (11 ounce) package hershey's butterscotch chips
1 cup chopped salted mixed nuts
1 teaspoon vanilla extract

Steps:

  • Line 8-inch square pan with foil, extending foil over edges of pan.
  • Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full boil; boil and stir 5 minutes.
  • Remove from heat; gradually add butterscotch chips, stirring until chips are melted. Stir in nuts and vanilla. Pour into prepared pan; cool.
  • Refrigerate 2 to 3 hours. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in refrigerator. About 5 dozen pieces or about 2-1/4 pounds candy.
  • NOTE: For best results, do not double this recipe.

Nutrition Facts : Calories 1039.8, Fat 44.4, SaturatedFat 24.5, Cholesterol 35.4, Sodium 378, Carbohydrate 155.9, Fiber 2.5, Sugar 132.8, Protein 9.1

EASY WALNUT-BUTTERSCOTCH FUDGE



Easy Walnut-Butterscotch Fudge image

You can use any kind of chips you wan't to change the taste of the fudge. This is a pretty easy recipe without alot of fuss.

Provided by MTpockets

Categories     Candy

Time 20m

Yield 60 Squares

Number Of Ingredients 7

2/3 cup evaporated milk (Not condensed)
1 (7 ounce) jar marshmallow creme
1 cup sugar
1/4 cup butter, No substitutes
1 1/2 teaspoons vanilla extract
1 (12 ounce) bag butterscotch chips (2 Cups)
1 cup walnuts, Chopped

Steps:

  • Line an 8 Inch square pan with nonstick aluminum foil, letting the ends entend over the pan on 2 sides.
  • In a medium nonstick saucepan, combine the evaporated milk, marshmallow creme, sugar and butter.
  • Bring to a boil over med-high heat, stirring constantly to prevent scorching.
  • Reduce heat to medium and boil for 5 minutes, stirring constantly.
  • Remove from heat and stir in chips until melted. Stir in vanilla and walnuts until blended.
  • Pour mixture into the prepared, foiled pan.
  • Chill about 2 hours or until firm.
  • Lift foil by ends out of the pan and transfer fudge onto a cutting board and cut into squares.
  • Store in refrigerator.

Nutrition Facts : Calories 78.3, Fat 3.9, SaturatedFat 2.1, Cholesterol 2.9, Sodium 16.3, Carbohydrate 10.5, Fiber 0.1, Sugar 8.8, Protein 0.7

EASY BUTTERSCOTCH FUDGE



Easy Butterscotch Fudge image

With just a few minutes and a few simple ingredients, you can make this delicious fudge!

Provided by Six Sisters Stuff

Number Of Ingredients 5

1 (14 ounce) can sweetened condensed milk
2 cups butterscotch chocolate chips
1 cup white chocolate chips
1 teaspoon rum extract
1 teaspoon butter extract

Steps:

  • In a sauce pan over medium heat, stir together sweetened condensed milk, butterscotch chips and white chocolate chips until melted and smooth.
  • Remove from heat and stir in rum extract and butter extract.
  • Pour into a 9x13-inch baking pan sprayed with nonstick cooking spray.
  • Spread fudge in pan evenly, cover and refrigerate for 30 minutes or until firm.

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