Butterscotch Nut Fudge Food

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.

EASY WALNUT-BUTTERSCOTCH FUDGE

Steps:

• Line an 8 Inch square pan with nonstick aluminum foil, letting the ends entend over the pan on 2 sides.
• In a medium nonstick saucepan, combine the evaporated milk, marshmallow creme, sugar and butter.
• Bring to a boil over med-high heat, stirring constantly to prevent scorching.
• Reduce heat to medium and boil for 5 minutes, stirring constantly.
• Remove from heat and stir in chips until melted. Stir in vanilla and walnuts until blended.
• Pour mixture into the prepared, foiled pan.
• Chill about 2 hours or until firm.
• Lift foil by ends out of the pan and transfer fudge onto a cutting board and cut into squares.
• Store in refrigerator.

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.

BUTTERSCOTCH FUDGE

Steps:

• foil-lined 8" square pan.
• spread 1/2C walnuts evenly on bottom of pan.
• set aside.
• in heavy gauge saucepan combine marshmallow cream, sugar, evaporated milk, butter & salt.
• bring to a full rolling boil over moderate heat stirring consistently.
• boil 5min. stirring consistently.
• remove from heat.
• add butterscotch
• stir until morsels melt & mixture is smooth.
• stir in orange extract & orange rind.
• pour into prepared pan sprinkling remaining 1/2C walnuts on top.
• chill until firm or about 2 hours.
• makes 2/1/3lbs.

BUTTERSCOTCH NUT FUDGE

Steps:

• Line 8-inch square pan with foil, extending foil over edges of pan.
• Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full boil; boil and stir 5 minutes.
• Remove from heat; gradually add butterscotch chips, stirring until chips are melted. Stir in nuts and vanilla. Pour into prepared pan; cool.
• Refrigerate 2 to 3 hours. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in refrigerator. About 5 dozen pieces or about 2-1/4 pounds candy.
• NOTE: For best results, do not double this recipe.

OLD-FASHIONED BUTTERSCOTCH FUDGE

Steps:

• In a large saucepan, bring sugar, milk and salt to a full boil for 5 minutes, stirring constantly. Remove from the heat. Place marshmallows, butterscotch chips and vanilla in a heat-resistant bowl; pour sugar mixture over, stirring until marshmallows are blended. Pour into a greased 9-in. square pan. Cool at room temperature. Melt chocolate chips in a double boiler or microwave; spread over fudge and immediately sprinkle with nuts. Cool before cutting into squares.

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.

BLACK BOTTOM BUTTERSCOTCH FUDGE

Steps:

• Line a 9-inch square baking pan with parchment paper.
• Combine chocolate chips, sweetened condensed milk, and vanilla extract in a heavy saucepan over medium-low heat; stir until melted, about 5 minutes. Pour into the lined baking pan.
• Bring sugar, milk, and butter to a boil in another saucepan over medium heat. Cook at a boil until mixture turns golden and thickens slightly, 5 to 7 minutes. Pour in cream carefully; it may hiss and splatter. Bring back to a boil. Remove from heat; stir in butterscotch chips and marshmallow cream until smooth.
• Pour butterscotch layer over the chocolate layer in the pan; sprinkle with sea salt. Allow fudge to cool to room temperature, about 30 minutes. Refrigerate until firm, about 2 hours.

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.

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.

BUTTERSCOTCH PEANUT FUDGE

Steps:

• In a microwave-safe bowl, combine the milk, chips and marshmallows. Microwave, uncovered, at 80% power for 3 minutes or until chips and marshmallows are melted, stirring frequently. Stir in peanut butter and vanilla until combined. Fold in the peanuts., Pour into an 11x7-in. pan coated with cooking spray. Cover and refrigerate for 2 hours or until firm. Cut into squares. Store in the refrigerator.

BUTTERSCOTCH FUDGE

Steps:

• In medium saucepan combine milk, sugar and marshmellows.
• Cook on med-high till it comes to a boil.
• Boil 6 minutes.
• Remove from heat and add vanilla.
• Stir in remaining ingredients till butter and chips are melted.
• Pour into buttered 9 x 13 inch pan.
• Refrigerate.
• Cut when cold and keep refrigerated.

CHUNKY FRUIT 'N' NUT FUDGE

Steps:

• In a large bowl, combine cherries and cranberries. Add enough warm water to cover; set aside. Line a 15x10x1-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. , In a large heavy saucepan, melt remaining butter. Stir in the milk, chips and cream. Cook and stir over low heat for 15-20 minutes or until chips are melted and mixture is smooth and blended (mixture will first appear separated, but continue stirring until fully blended). Remove from the heat; stir in marshmallow creme and extract. , Drain cherries and cranberries; pat dry with paper towels. Stir the fruit, cashews and chocolate chunks into chocolate mixture. Spread into prepared pan. Let stand at room temperature until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.