Butterscotch Pecan Fudge Recipes

BUTTERSCOTCH-PECAN FUDGE

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.

BUTTERSCOTCH FUDGE

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.

BUTTER PECAN FUDGE

Steps:

• Butter an 8-inch square baking pan.
• Combine butter, brown sugar, white sugar, and salt in a saucepan; pour in cream. Bring to a boil, stirring until butter melts and sugar is dissolved. Let mixture boil, stirring often, for 5 minutes.
• Remove saucepan from heat; add vanilla extract and mix well. Stir in confectioners' sugar until smooth. Fold pecans into fudge.
• Pour fudge into prepared pan and cool until firm, 1 to 2 hours. Cut into 1-inch squares.

BLACK BOTTOM BUTTERSCOTCH FUDGE

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.

BUTTERSCOTCH PECAN DESSERT

Steps:

• In a bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 20 minutes or until lightly browned. Cool.
• In a mixing bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. Combine milk and pudding mix until smooth; pour over cream cheese layer. Refrigerate for 15-20 minutes or until set. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.

BUTTER PECAN FUDGE

Steps:

• Coat an 8-inch square baking dish with nonstick cooking spray.
• In a large saucepan, bring the butter, heavy cream, granulated sugar, brown sugar, and salt to a boil over medium heat, stirring frequently.
• Allow to boil for 5 minutes, stirring constantly, then remove the pan from the heat.
• Stir in the pecans and vanilla.
• Add the confections' sugar and stir until smooth and well combined.
• Spread the mixture into the baking dish.
• Allow to cool to room temperature then cut into 1-inch squares and serve, or store in an airtight container until ready to serve.

BUTTERSCOTCH PEANUT BUTTER FUDGE

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.

BUTTER PECAN FUDGE

Steps:

• Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine remaining butter, granulated and brown sugars, cream and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla to pan (do not stir)., Cool, without stirring, to 110°, about 30 minutes. Beat with a spoon until fudge just begins to thicken. Gradually stir in confectioners' sugar until smooth; add nuts and continue stirring until fudge becomes very thick and just begins to lose its sheen. Immediately spread into prepared pan. Cool., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.