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Butterscotch Fudge Recipe

"With or Without Nuts"

butterscotch fudge recipe

This butterscotch fudge recipe is one of those easy candy recipes. (The UN easy candy recipe I have on my site is the amaretto truffles ).

As for nuts or no nuts, the main ones we use in our Italian dessert recipes are almonds or walnuts. My kids hate nuts so I usually section off a bit of the recipe for the nut-haters and use walnuts for the rest of us. I wouldn't even try almonds - just because they cut so pointy, I'd be afraid I'd damage someone's gums. So check out the section below where you can ponder your "nuttiness" a little more.

This butterscotch fudge recipe is easy - because it has a few ingredients - and only requires 5 minutes of dedicated time to stir. I do have a couple other candy recipes where you have to get the recipe to a hard crack stage or a certain temp - those aren't EASY. What I'm talking about here is EASY. But I do want to say if you are looking for an EASY recipe you can walk away from and post on face book while it cooks - this isn't it. It's not on auto pilot Carve out 5 minutes - just a simple 5 minutes to stand and stir it while it cooks. And you should have a decent batch of fudge.

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Butterscotch Fudge Recipe

YIELD: 2-3 Dozen Pieces

Ingredients

* 6 ozs butterscotch chips

* 1 stick of butter

* 1 cup of nuts

* 1 tsp vanilla

* 2/3 cup evaporated milk

* 2 cups of sugar

* 15 large marshmallow

Procedure

* Melt the butterscotch chips and butter in a medium size bowl (I use the microwave on a low setting)

* Set aside the butterscotch mixture

* Place the milk, sugar and marshmallows in a HEAVY saucepan (heavy, really) over medium heat.

* Bring the mixture to a boil - s.l.o.w.l.y.

* Once it gets to a boil - then turn it down a bit but enough for it to still boil but not a heavy-duty-get-all-over-the-stove-boil

* Stir constantly for 5-6 minutes while at the lower-boil-heat

* Pour it over the butterscotch mixture (in the bowl you set aside)

* Beat until everything is well blended

* Add the nuts (if you don't have nut-haters)

* Pour into a well greased dish, foil lined pan, foil lined box etc..

* Cut when cool (obviously)

* I'd set aside at least for prep and cooling.


Do I HAVE to use butter?

First off I HATE maragarine. The idiot who invented it should get no royalties, recognition and his heirs should have the product taken off the shelf. But yes, if you HAVE to - swap out HALF of the butter for maragarine.


What nuts?

We use almonds a lot - but with this butterscotch fudge recipe I fear they might poke out your gums. So, I use walnuts. Pecans would be good also. Americans use them a lot in desserts. (Wait I'm American. I mean, Americanized-cooking uses them a lot.)

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