Recipe

Butterscotch Nut Fudge Recipe


Butterscotch Nut Fudge Recipe
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Recipe and photo courtesy Hersheys Kitchen.

Cardinal54

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Ingredients
  • 1-3/4 cups sugar
  • 1 jar (7 oz.) marshmallow creme
  • 3/4 cup evaporated milk
  • 1/4 cup (1/2 stick) butter
  • 1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips
  • 1 cup chopped salted mixed nuts or pecans
  • 1 teaspoon vanilla extract

Directions
  1. Line 8-inch square pan with foil, extending foil over edges of pan.
  2. Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan.
  3. Cook over medium heat, stirring constantly, until mixture comes to full boil; boil and stir 5 minutes.
  4. Remove from heat; gradually add butterscotch chips, stirring until chips are melted.
  5. Stir in nuts and vanilla.
  6. Pour into prepared pan; cool.
  7. Refrigerate 2 to 3 hours.
  8. Remove from pan; place on cutting board.
  9. Peel off foil.
  10. Cut into squares.
  11. Store tightly covered in refrigerator.
  12. About 5 dozen pieces or about 2-1/4 pounds candy.
  13. NOTE: For best results, do not double this recipe.

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Comments


Thanks so much for posting this recipe here, I doubt I would have thought to look on the Hershey's website. This one is great for Thanksgiving, especially since it can be made in advance


Butterscotch is my old time favorite flavor adding nuts well you can not miss with them.

Five forks

Michael


Is this an updated version of Penuche?


Great fudge high5 thanks bunches


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