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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* 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
* 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.
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.
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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