FUDGIE SCOTCH RING
Fudgie scotch rings are often a staple in many homes during the holidays but this recipe can be made any time of the year. All you'll need is walnuts, sweetened condensed milk, butterscotch morsels, vanilla and chocolate chips.
Provided by Paula Deen
Time 20m
Yield 20
Number Of Ingredients 6
Steps:
- In top of double boiler, melt chocolate and butterscotch together with milk. Stir occasionally until mixture begins to thicken. Remove from heat; add chopped walnuts and vanilla. Blend well. Chill for 1 hour until mixture thickens. Line bottom of a 9-inch pan, with a 12-inch square of foil. Place 3/4 cup walnut halves in bottom of pan, forming a 2-ich-wide flat ring. Spoon chocolate mixture in small mounds on top of walnuts to form a ring. Top with remaining walnut halves. Chill until firm enough to slice. Invert onto a serving plate and garnish with maraschino cherries.
ELISA'S FAMOUS FUDGE
This is a recipe my family loves! it is simple and does NOT require a candy thermometer like most fudges. It's pretty simple and does not take an expert to make it; because of this many people make variations to this recipe!! You can use any kind of chips and/or nuts. I hope you enjoy my recipe!
Provided by Elisa
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 2h30m
Yield 48
Number Of Ingredients 9
Steps:
- Line an 8-inch square dish with foil.
- In a heavy saucepan over medium heat, combine sugar, evaporated milk, butter and salt. Bring to a boil and let roll 5 minutes. Remove from heat and stir in marshmallow creme, chocolate chips, butterscotch chips, pecans and vanilla. Continue stirring until marshmallow creme is melted and all ingredients are thoroughly combined. Pour into prepared dish.
- Refrigerate for 2 hours, until firm. Lift from dish, remove foil, and cut into pieces.
Nutrition Facts : Calories 82.1 calories, Carbohydrate 13.4 g, Cholesterol 2.3 mg, Fat 3.1 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1.7 g, Sodium 25.6 mg, Sugar 11.7 g
BLACK BOTTOM BUTTERSCOTCH FUDGE
Classic fudge gets a snazzy makeover - butterscotch and dark chocolate are a match made in heaven!
Provided by RusticJoyfylFood
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 3h
Yield 36
Number Of Ingredients 10
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.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 40.3 g, Cholesterol 15.4 mg, Fat 12.6 g, Fiber 0.1 g, Protein 1.9 g, SaturatedFat 8.7 g, Sodium 67.2 mg, Sugar 28.9 g
BUTTERSCOTCH FUDGE BARS
You can't go wrong with this dessert. Everyone will savor these homemade treats. The trick is to eat just one!-Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in brown sugar until dissolved. Cool to lukewarm. Stir in egg and vanilla. Combine the flour, baking powder and salt; stir into chocolate mixture until blended. Stir in chips., Spread into a greased 9-in. square baking pan. Bake at 350° for 22-27 minutes or until a toothpick comes out with moist crumbs. Cool on a wire rack.
Nutrition Facts : Calories 278 calories, Fat 15g fat (11g saturated fat), Cholesterol 39mg cholesterol, Sodium 137mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERSCOTCH BREAKFAST RING
During the wintry months, sometimes you need an extra touch to breakfast during the weekend. And you don't need to be a fancy baker to make this delicious ever-so-easy breakfast ring. It will easily be one of your favorites!
Provided by Shannon Marie
Categories Desserts Cakes Coffee Cake Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butterscotch chips and butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and whisk in flour, salt and pecans. Set aside.
- Separate crescent roll triangles. On greased cookie sheet, arrange crescent rolls overlapping edges to form a circle. Long pointed ends of each roll should point outwards. Spread 2 rounded teaspoons of butterscotch mixture on each triangle. Roll up triangles, beginning with pointed end of roll. Slash inside half of each roll.
- Bake in preheated oven for 15 minutes, until golden. Remove from oven and let cool.
- While rolls bake, melt remaining butterscotch morsels and corn syrup; mix well. Drizzle over cooled rolls.
Nutrition Facts : Calories 356.9 calories, Carbohydrate 34.2 g, Cholesterol 7.6 mg, Fat 21.7 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 9.3 g, Sodium 357.7 mg, Sugar 17.7 g
EASY BUTTERSCOTCH FUDGE
Simple and quite delicious, no candy thermometer or "soft ball stage test" needed. I think the taste is better when made with butter, however, margarine may certainly be used. The way I cut mine, I get about 60 small pieces out of a pan. The recipe makes approx. 3 pounds. I cool my fudge in the fridge first to harden, then put back out in a sealed container at room temperature. This recipe is a modified version of the one found on the Kraft marshmallow creme jar. Time doesn't include cooling time; you can decide when it's ready.
Provided by baker_bob
Categories Candy
Time 15m
Yield 60 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 105.3, Fat 4.2, SaturatedFat 3, Cholesterol 6.9, Sodium 31.2, Carbohydrate 16.9, Sugar 15.5, Protein 0.4
FUDGIE SCOTCH RING RECIPE - (5/5)
Provided by á-174942
Number Of Ingredients 7
Steps:
- In top of double boiler, melt chocolate and butterscotch together with the milk. Stir occasionally until mixture begins to thicken. Remove from heat; add chopped walnuts and vanilla. Blend well. Chill for 1 hour until mixture thickens. Line bottom of a 9-inch pan, with a 12-inch square of foil. Place 3/4 cup walnut halves in bottom of pan, forming a 2-inch-wide flat ring. Spoon chocolate mixture in small mounds on top of walnuts to form a ring. Top with remaining walnut halves. Chill until firm enough to slice. Invert onto a serving plate and garnish with maraschino cherries. This recipe yields 36 slices.
FUDGIE BUTTERSCOTCH RING
This is the easiest Butterscotch fudge you will ever make. This calls for you to make the fudge into a wreath shape but you can make in in a small casserole dish and that works fine also. (Cooking time is actually refrigeration time.)
Provided by Lacy S.
Categories Candy
Time 2h20m
Yield 1 ring, 36 serving(s)
Number Of Ingredients 7
Steps:
- Melt chocolate, butterscotch morsels, and sweetened condensed milk in a double boiler over hot (not boiling) water.
- Stir ocassionally until chips are completely melted and mixture begins to thicken.
- Remove mixture from heat and add chopped walnuts and vanilla.
- Chill for one hour until the mixture thickens.
- Line the bottom and sides of a 9 inch pie pan with foil.
- Place 3/4 cup of walnut halves in the bottom of the pan, forming a 2 inch wide ring.
- Spoon fudge on top of walnut halves to form a ring.
- Decorate with remaining walnut halves and maraschino cherries if desired.
- Chill until firm enough to slice.
Nutrition Facts : Calories 136.2, Fat 8.2, SaturatedFat 3.1, Cholesterol 3.9, Sodium 18.5, Carbohydrate 14.2, Fiber 0.9, Sugar 12.7, Protein 2.2
BUTTERSCOTCH FUDGE
Butterscotch and fudge are a match made in heaven with this award-winning recipe. Special add-ins make take this butterscotch fudge recipe to a whole new level. -Virginia Hipwell, Fenwick, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/2 pounds.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 64 calories, Fat 2g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 29mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
FUDGE SCOTCH RING
Make and share this Fudge Scotch Ring recipe from Food.com.
Provided by Chef TraceyMae
Categories Candy
Time 10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Line bottom of a 9" pie pan with a 12" square of aluminum foil.
- Place a cup in center of pan.
- Place walnut halves around cup, forming a 2" wide ring. Set aside.
- Combine chocolate, butterscotch and condensed milk in a microwave bowl and zap for 3 minutes at High.
- Remove from microwave and beat with spoon until glossy. Add vanilla and chopped walnuts. Chill about 1 hour.
- Spoon mixture in mounds over walnut halves; remove cup.
- Decorate with candied cherries.
- Cut in pieces for serving.
FUDGIE SCOTCH RING
Steps:
- In top of double boiler, melt chocolate and butterscotch together with milk. Stir occasionally until mixture begins to thicken. Remove from heat; add chopped walnuts and vanilla. Blend well. Chill for 1 hour until mixture thickens. Line bottom of a 9-inch pan with a 12-inch square of foil. Place 3/4 cup walnut halves in bottom of pan, forming a 2-inch-wide flat ring. Spoon chocolate mixture in small mounds on top of walnuts to form a ring. Garnish with remaining walnut halves. Chill until firm enough to slice.
HOMEMADE BUTTERSCOTCH FUDGE
This fudge is sure to be the most delicious you have ever tasted. It is easy to make and will be gone in no time at all.-Kathy Ingrao, West Lafayette, Indiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-3/4 pounds.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 75 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 27mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
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