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Friday, September 17, 2010

Easy Butterscotch Fudge

Don't be afraid to make these just because there is no candy thermometer or strict candy-making guidelines.  That is why these are called EASY.  The only thing you need to be cautious of in this recipe is stirring faithfully.  As with all fudge recipes I make or caramels, I line the pan with foil so that I can easily lift out of the pan and cut/serve/store from there.  Enjoy!

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


  1. Combine sugar, butter (or margarine) and milk in a 2 1/2 quart saucepan.

  2. Bring to a full rolling boil, stirring constantly.

  3. Continue boiling 5 minutes over medium/medium-high heat, stirring.

  4. Remove from heat, stir in butterscotch chips until melted.

  5. Add marshmallow creme and vanilla; beat until blended.

  6. Pour into greased 13×9 inch pan.

  7. Let cool and serve.

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