Butterscotch Fudge



Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

[Total: 0   Average: 0/5]


Butterscotch Fudge


1 Teaspoon Plus 2 Tablespoons Butter – Divided

1 2/3 Cups Sugar

2/3 Cup Evaporated Milk

½ Teaspoon Salt

2 Cups Miniature Marshmallows

11 Ounces Butterscotch Chips

½ Cup Chopped Walnuts (Optional)

1 Teaspoon Maple Extract

Line an 8 inch square pan with foil and grease the foil with 1 teaspoon butter and set aside.  In a large saucepan, combine the sugar, milk, salt and remaining butter, cook and stir over medium heat until mixture comes to a boil.  Boil for 5 minutes, stirring constantly.  Remove from the heat; add the marshmallows, chips, nuts (optional) 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, lift fudge out of pan.  Discard foil; cut fudge into 1 inch squares.  Store in an airtight container at room temperature.  Makes about 1 ½ pounds.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

    Explore Similar Recipes