Butterscotch Fudge

Butterscotch Fudge

Recipe from Betty Crocker Cook Book

1 1/2 cups packed brown sugar
1/2 cup butter
1 (5 oz) can evaporated milk
1 (7 oz) jar marshmallow creme ( you could most likely substitute actual marshmallows in this)
1 bag (110z) or about 2 cups butterscotch chips
1 cup chopped pecans (and a few more for garnishing if desired)
 

 

Grease the bottom and sides of a 8 inch square baking dish.
In a large saucepan cook the brown sugar, butter and milk over medium heat until butter is melted.
Stir in the marshmallow creme and heat to boiling and boil about 5 minutes or until you reach 234F on a candy thermometer, stirring occasionally.

No candy thermometer?
Cook until a small amount of mixture dropped into a cup of very cold water forms a soft ball that flattens when removed from water.

Remove from heat, add butterscotch chips, stir until smooth, stir in pecans.

Spread in pan and let stand 2 hours or until firm. Cut into pieces. The recipe suggests 6 rows by 8 rows, but you can make the pieces as little or as large as you'd like.



Enjoy!
SARAH:-)