Ingredients for Butterscotch Nut Fudge
- 2 cups granulated sugar
- 10 ounces marshmallow creme
- 1 (12-ounce) can evaporated milk
- 1/2 cup (1 stick) unsalted butter
- 2 cups butterscotch chips
- Salted Mixed Nuts
- Vanilla Extract
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How to Make Butterscotch Nut Fudge
- Line an 8-inch square baking pan with foil, letting the foil extend over the edges for easy removal.
- In a heavy 3-quart saucepan, combine 2 cups granulated sugar, 10 ounces marshmallow creme, 1 (12-ounce) can evaporated milk, and 1/2 cup (1 stick) unsalted butter.
- Cook over medium heat, stirring constantly, until the mixture reaches a full rolling boil.
- Continue boiling and stirring for exactly 5 minutes.
- Remove the saucepan from the heat.
- Gradually add 2 cups butterscotch chips, stirring constantly until completely melted and smooth.
- Stir in 1 cup chopped nuts (pecans, walnuts, or your favorite) and 1 teaspoon vanilla extract.
- Pour the fudge mixture into the prepared pan and spread evenly.
- Let the fudge cool completely at room temperature.
- Refrigerate for at least 2-3 hours, or until firm.
- Lift the fudge from the pan using the foil overhang.
- Place the fudge on a cutting board.
- Peel off the foil.
- Cut the fudge into squares.
- Store tightly covered in the refrigerator. Enjoy!
- Yields approximately 5 dozen pieces or 2 1/4 pounds of candy.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
531g
Fat
122g
Carbs
51g
