Peanut Choc Scotch Fudge Food

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.

PEANUT CHOC-SCOTCH FUDGE

Steps:

• Lightly grease a 9x13 inch dish.
• In a 2-quart saucepan over medium heat, combine butter, sugar and milk. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in peanut butter, chocolate chips and butterscotch chips until melted. Stir in vanilla. Fold in marshmallow creme. Pour into prepared pan. Chill in refrigerator until firm.

CHOCOLATE PEANUT BUTTER BUTTERSCOTCH FUDGE

Steps:

• Melt butter in a heavy saucepan over low heat; stir in sweetened condensed milk and milk.
• Add chips, stirring constantly, until mixture is smooth.
• Remove from heat; stir in marshmallow cream and extracts.
• Stir in walnuts.
• Pour into a buttered 15" x 12" pan or two 9" x9" pans.
• Chill.
• Cut into squares.
• Store in refrigerator.

BUTTERSCOTCH PEANUT FUDGE

Steps:

• In a microwave-safe bowl, combine the milk, butterscotch 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 peanuts.
• Pour into a 11 x 7 x 2 pan coated with nonstick cooking spray. Cover and refrigerate for 2 hours or until firm. Cut into squares.