Sweet and salty! Creamy marshmallow butterscotchfudge loaded with salted mixed nuts.
Recipe: Butterscotch NutFudge
1 3/4 cups granulated sugar
Line 8-inch square pan with foil, extendingfoil over edges of pan.
in heavy 3-quart saucepan, combine sugar,marshmallow creme, evaporated milk and butter. Cook over mediumheat, stirring constantly, until mixture comes to full boil;boil and stir 5 minutes.
Remove from heat; gradually add butterscotchchips, stirring until chips are melted. Stir in nuts and vanilla.Pour into prepared pan; cool.
Refrigerate 2 to 3 hours. Remove frompan; place on cutting board. Peel off foil. Cut into squares.Store tightly covered in refrigerator.
1 (7-ounce) jar marshmallow creme
3/4 cup evaporated milk
1/4 cup butter
1 (11-ounce package) butterscotch chips
1 cup chopped salted mixed nuts
1 teaspoon vanilla extract
Makes about 5 dozen pieces or about2 1/4 pounds candy.
Peanut Butterscotch Fudge Recipe Bites with Chef Tina JoIf the Butterscotch NutFudge recipe was useful and interesting, you can share it with your friends or leave a comment.
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