Butterscotch Fudge Food

BUTTERSCOTCH FUDGE

Steps:

• Prepare 8x8 inch pan by lining with parchment, and spray with cooking oil spray.
• Combine the condensed milk, sugars, cream or milk, corn syrup, butter and salt in a 3 quart heavy saucepan. Heat and stir slowly, on medium-low temperature, until sugar is dissolved and the mixture comes to a boil.
• Boil, stirring occasionally to prevent sticking, until soft ball stage is reached (232 degrees or less, by thermometer, depending on your altitude, or until a small spoonful dropped in cold water forms a soft ball).
• Remove pot from heat, and remove thermometer. If you will be using a stand mixer, spoon the fudge into the mixer bowl. Let stand 40 minutes to cool slightly.
• Add vanilla. Beat on medium-low speed on the stand mixer until it looses it's gloss and thickens.
• Quickly spoon out into a greased 8x8 inch pan. Gently press into place. Cool. Cut into squares and serve. Store, covered, in refrigerator.

BUTTERSCOTCH FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large saucepan, combine the sugar, milk, salt and remaining 2 tablespoons butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly. , Remove from heat; add the marshmallows, chips, nuts 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; cut fudge into 1-in squares. Store in an airtight container at room temperature.

BUTTERSCOTCH FUDGE

Steps:

• Grease one 9x4 loaf panCombine the sugars,milk and pudding in a saucepan.
• Mix it well,stirring on low heat.
• Do this until sugar is dissolved.
• Cook until mixture comes to full boil,let boil 2 minutes.
• Remove mixture from burner.
• Add in butter,beat right away,until it is thick and not glossy.
• Pour mixture into pan.
• Refridgerate until nice& firm,then cut into 1" squares.

EASY BUTTERSCOTCH FUDGE

Steps:

• Combine sugar, butter (or margarine) and milk in a 2 1/2 quart saucepan.
• Bring to a full rolling boil, stirring constantly.
• Continue boiling 5 minutes over medium/medium-high heat, stirring.
• Remove from heat, stir in butterscotch chips until melted.
• Add marshmallow creme and vanilla; beat until blended.
• Pour into greased 13x9 inch pan.
• Let cool and serve.

BUTTERSCOTCH-PECAN FUDGE

Steps:

• Grease bottom and sides of 8-inch square pan with butter. In 3-quart heavy saucepan, cook brown sugar, 1/2 cup butter and the milk over medium heat, stirring constantly, until butter is melted.
• Stir in marshmallow creme. Heat to boiling over medium heat; boil about 5 minutes, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into 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. Let stand 2 hours or until firm. Cut into 6 rows by 8 rows.

BUTTERSCOTCH FUDGE

Steps:

• Line an 8 inch square pan with non-stick tin foil or parchment paper.
• Stir together the butterscotch chips, sweetened condensed milk, and salt in a large microwave safe mixing bowl.
• Heat at 70% power for 90 seconds.
• Let the bowl rest in the microwave for 5 minutes.
• Remove and stir slowly until melted and smooth.
• Pour into the prepared pan and spread into an even layer.
• Cover with plastic wrap or tin foil and refrigerate for about 3 hours until firm.
• Remove from pan, peel off tin foil or parchment paper and cut fudge into 36 small squares.
• Serve and enjoy!

BUTTERSCOTCH FUDGE

Steps:

• Line an 8" x 8" pan with parchment paper (or foil) and spray with cooking spray.
• In a medium sized mixing bowl, add the butterscotch chips, sweetened condensed milk, and pinch of salt. Give it a stir and microwave on high for about 50 seconds. Stir and microwave again for 15 seconds. Stir and it should be completely melted. Add vanilla and stir once more.
• Pour the mixture into the prepared pan. Refrigerate for 2 hours, or until firm.
• Once the fudge is firm, remove from the pan with the parchment and peel parchment from bottom of fudge.
• Cut into pieces and enjoy!

EASY BUTTERSCOTCH FUDGE

Steps:

• In a sauce pan over medium heat, stir together sweetened condensed milk, butterscotch chips and white chocolate chips until melted and smooth.
• Remove from heat and stir in rum extract and butter extract.
• Pour into a 9x13-inch baking pan sprayed with nonstick cooking spray.
• Spread fudge in pan evenly, cover and refrigerate for 30 minutes or until firm.

HOMEMADE BUTTERSCOTCH FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Reduce heat to low; stir in the marshmallow creme and peanut butter until melted and blended., Remove from the heat; stir in vanilla. Add the butterscotch chips; stir until chips are melted. Pour into prepared pan. Refrigerate for 4 hours or until firm. Using foil, remove fudge from pan; carefully peel off foil. Store in refrigerator.

BUTTERSCOTCH-BOURBON FUDGE

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 3 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted.
• Add dry pudding mix; stir with whisk 2 min. Add powdered sugar, 1 cup at a time, stirring after each addition until blended; press onto bottom of prepared pan. Top with nuts; press into fudge to secure.
• Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.