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 CHOCOLATE FUDGE
This fudge is easy to make and very delicious. Enjoy this with your loved ones. For best results be sure to use a candy thermometer.
Provided by BOOK_WORM
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Yield 60
Number Of Ingredients 5
Steps:
- Grease an 8x8 inch square baking pan. Set aside.
- Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
- Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
- Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
- Pour into prepared pan and let cool. Cut into about 60 squares.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 7.3 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 6.9 g
HOMEMADE BUTTERSCOTCH FUDGE
This fudge is sure to be the most delicious you have ever tasted. It is easy to make and will be gone in no time at all.-Kathy Ingrao, West Lafayette, Indiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-3/4 pounds.
Number Of Ingredients 8
Steps:
- Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Reduce heat to low; stir in the marshmallow creme and peanut butter until melted and blended., Remove from the heat; stir in vanilla. Add the butterscotch chips; stir until chips are melted. Pour into prepared pan. Refrigerate for 4 hours or until firm. Using foil, remove fudge from pan; carefully peel off foil. Store in refrigerator.
Nutrition Facts : Calories 75 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 27mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE & BUTTERSCOTCH FUDGE
Make and share this Chocolate & Butterscotch Fudge recipe from Food.com.
Provided by Dancer
Categories Candy
Time 25m
Yield 2 lbs.
Number Of Ingredients 5
Steps:
- In 2-cup glass measure with handle, combine butterscotch chips and 1/3 cup sweetened condensed milk; set aside.
- In 1-quart glass measure with handle, combine chocolate chips, remaining sweetened condensed milk and vanilla.
- Cook on high for 1 minute; stir until chips are melted.
- Stir in walnuts.
- Spread evenly in aluminum foil-lined 8-inch square pan.
- Melt butterscotch chips on high for 45 seconds; stir until chips are melted.
- Spread evenly over chocolate layer.
- Chill 3 hours or until firm.
- Turn fudge onto cutting board; peel off foil and cut into squares.
- Store covered in refrigerator.
Nutrition Facts : Calories 2097.3, Fat 111.4, SaturatedFat 63, Cholesterol 67.5, Sodium 346.9, Carbohydrate 275.3, Fiber 11.9, Sugar 257.6, Protein 29.1
CHOCOLATE GANACHE BUTTERSCOTCH PUDDING
Steps:
- For the chocolate ganache: Bring the heavy cream to a simmer in a small saucepan over medium-high heat. Remove from the heat and stir in the bittersweet chocolate chips until they melt and the mixture thickens. Line up 4 dessert ramekins and divide the ganache evenly among them. Set aside.
- For the butterscotch pudding: Whisk together the brown sugar, cornstarch and salt in a large saucepan over medium-high heat. Slowly whisk in the cream, milk and egg yolks, bring to a boil, and stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and stir in the butter and vanilla extract. Pour on top of the chocolate ganache in the dessert ramekins. Refrigerate for at least 1 hour. Serve chilled.
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.
CHOCOLATE FUDGE PUDDING
This was a recipe we were taught at primary school in New Zealand and it has served me well for over 20 years. I used to make this in a small enamel dish if it was just for the 3 of us. For the whole family I used to double the recipe and use a decent sized dish.
Provided by Missy Wombat
Categories Dessert
Time 1h
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Sift the flour, cocoa and baking powder into a bowl and then add the sugar and nuts.
- Melt the butter in another pan or bowl then add milk and vanilla.
- Stir the wet ingredients into the dry ingredients.
- Spread into a small pudding dish.
- Sprinkle the sauce ingredients[brown sugar and cocoa] over the top and carefully pour the boiling water over the top of everything.
- Bake at 180 deg C for 45 minutes.
Nutrition Facts : Calories 540.4, Fat 9.3, SaturatedFat 5.2, Cholesterol 23.5, Sodium 212.7, Carbohydrate 108.4, Fiber 2.5, Sugar 69.9, Protein 7
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.
BUTTERSCOTCH PEANUT BUTTER FUDGE
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
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.
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 :
BUTTERSCOTCH-BOURBON FUDGE
Thrill the bourbon fans in your life with this easy Butterscotch-Bourbon Fudge. (Substitute apple juice if your juice fans outnumber the bourbonphiles!)
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield 24 servings.
Number Of Ingredients 6
Steps:
- Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 3 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted.
- Add dry pudding mix; stir with whisk 2 min. Add powdered sugar, 1 cup at a time, stirring after each addition until blended; press onto bottom of prepared pan. Top with nuts; press into fudge to secure.
- Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
BUTTERSCOTCH FUDGE
Make and share this ButterScotch Fudge recipe from Food.com.
Provided by OceanIvy
Categories Candy
Time 15m
Yield 36 squares
Number Of Ingredients 5
Steps:
- Grease one 9x4 loaf panCombine the sugars,milk and pudding in a saucepan.
- Mix it well,stirring on low heat.
- Do this until sugar is dissolved.
- Cook until mixture comes to full boil,let boil 2 minutes.
- Remove mixture from burner.
- Add in butter,beat right away,until it is thick and not glossy.
- Pour mixture into pan.
- Refridgerate until nice& firm,then cut into 1" squares.
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CHOCOLATE-BUTTERSCOTCH FUDGE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine British RecipesTotal Time 1 hrCategory Vegan Christmas RecipesCalories 98 per serving
- Lightly oil a 20cm square cake tin. For the chocolate fudge, mix the sugar, glucose syrup, double cream, butter and chocolate in a large deep saucepan. Bring slowly to the boil, stirring until everything is dissolved.
- When the mixture begins to boil, reduce the heat to a rapid simmer and cook, stirring ccasionally to prevent it catching on the bottom, for 10-15 minutes or until the sugar thermometer shows that it has reached 117°C. Remove from the heat and carefully pour into a large bowl. Leave to stand for 10 minutes.
- Using an electric whisk, beat the mixture for 8 minutes or until it thickens. Pour into the oiled tin and smooth the surface. Leave to cool, then transfer to the fridge for about 5 hours or overnight to set.
- Make the butterscotch fudge by putting all the ingredients (apart from the icing sugar) in a pan and heating as above. Carefully remove the vanilla pod with a fork, then sift over the icing sugar before whisking. Pour over the chocolate fudge layer and leave to set.
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