Easy Butterscotch 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

This creamy butterscotch fudge is so easy to make in the microwave using just 3 ingredients.

Provided by HowToMakeEasyFudge.com

Categories     Dessert

Time 10m

Number Of Ingredients 4

3 cups butterscotch chips*
14 ounces (1 can) sweetened condensed milk
1 pinch salt
* Add an additional 1/4 cup butterscotch chips if using a thin store brand of sweetened condensed milk.

Steps:

  • Line an 8 inch square pan with non-stick tin foil or parchment paper.
  • Stir together the butterscotch chips, sweetened condensed milk, and salt in a large microwave safe mixing bowl.
  • Heat at 70% power for 90 seconds.
  • Let the bowl rest in the microwave for 5 minutes.
  • Remove and stir slowly until melted and smooth.
  • Pour into the prepared pan and spread into an even layer.
  • Cover with plastic wrap or tin foil and refrigerate for about 3 hours until firm.
  • Remove from pan, peel off tin foil or parchment paper and cut fudge into 36 small squares.
  • Serve and enjoy!

Nutrition Facts : Calories 71 kcal, ServingSize 1 serving

BUTTERSCOTCH FUDGE



Butterscotch Fudge image

Butterscotch Fudge is smooth and a delight to your taste buds. Makes plenty for you and to give away!

Provided by Aimee Shugarman

Categories     Candy

Time 3h10m

Number Of Ingredients 6

2 cups Granulated Sugar
3/4 cup Heavy Cream
3/4 cup Unsalted Butter
pinch of Kosher Salt
7 ounces jar Marshmallow Cream
11 ounces bag Butterscotch Chips

Steps:

  • Line an 8-inch baking dish with parchment paper. Set aside.
  • Prepare your mixing bowl by adding the marshmallow cream and butterscotch morsels. Set aside.
  • In a large saucepan over medium high heat, combine sugar, cream, butter and salt. Bring to a boil. Stirring constantly, boil for a full 4 minutes (ROLLING BOIL). Remove from heat.
  • Immediately pour hot mixture over marshmallow and butterscotch morsels in mixing bowl. Using your electric mixer, blend until smooth (and butterscotch is melted, about 1 minute). Pour into prepared baking dish.
  • Refrigerate for 3-4 hours until firm. Cut into small pieces and enjoy.

Nutrition Facts : Calories 89 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 10 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

EASY BUTTERSCOTCH FUDGE



Easy Butterscotch Fudge image

Simple and quite delicious, no candy thermometer or "soft ball stage test" needed. I think the taste is better when made with butter, however, margarine may certainly be used. The way I cut mine, I get about 60 small pieces out of a pan. The recipe makes approx. 3 pounds. I cool my fudge in the fridge first to harden, then put back out in a sealed container at room temperature. This recipe is a modified version of the one found on the Kraft marshmallow creme jar. Time doesn't include cooling time; you can decide when it's ready.

Provided by baker_bob

Categories     Candy

Time 15m

Yield 60 serving(s)

Number Of Ingredients 6

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
12 ounces butterscotch chips
7 ounces marshmallow creme
1 tablespoon vanilla extract

Steps:

  • Combine sugar, butter (or margarine) and milk in a 2 1/2 quart saucepan.
  • Bring to a full rolling boil, stirring constantly.
  • Continue boiling 5 minutes over medium/medium-high heat, stirring.
  • Remove from heat, stir in butterscotch chips until melted.
  • Add marshmallow creme and vanilla; beat until blended.
  • Pour into greased 13x9 inch pan.
  • Let cool and serve.

Nutrition Facts : Calories 105.3, Fat 4.2, SaturatedFat 3, Cholesterol 6.9, Sodium 31.2, Carbohydrate 16.9, Sugar 15.5, Protein 0.4

HOMEMADE BUTTERSCOTCH FUDGE



Homemade Butterscotch Fudge image

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

1-1/2 teaspoons plus 1/2 cup butter, softened, divided
2 cups packed brown sugar
1 cup sugar
1 cup evaporated milk
1 jar (7 ounces) marshmallow creme
1/3 cup peanut butter
1 teaspoon vanilla extract
1 cup butterscotch chips

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.

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

HOME



Home image

Categories     Fudge & Candy

Yield 24

Number Of Ingredients 8

●1 1/2 cups granulated sugar
● 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
●2 tablespoons butter or margarine
●1/4 teaspoon salt
●2 cups miniature marshmallows
● 1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
●1/2 cup chopped nuts
●1 teaspoon vanilla extract

Steps:

  • Line 8-inch-square baking pan with foil.
  • Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
  • Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

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

BUTTERSCOTCH-BOURBON FUDGE



Butterscotch-Bourbon Fudge image

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

1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.)
6 Tbsp. butter
1/3 cup bourbon
1 pkg. (3.9 oz.) JELL-O Butterscotch Flavor Instant Pudding
3 cups powdered sugar
6 Tbsp. chopped pecans

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

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