1/3 Photos of 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.
My Private Note
Units: US | Metric
- 1Combine sugar, butter (or margarine) and milk in a 2 1/2 quart saucepan.
- 2Bring to a full rolling boil, stirring constantly.
- 3Continue boiling 5 minutes over medium/medium-high heat, stirring.
- 4Remove from heat, stir in butterscotch chips until melted.
- 5Add marshmallow creme and vanilla; beat until blended.
- 6Pour into greased 13x9 inch pan.
- 7Let cool and serve.
Browse Our Top Candy Recipes
Nutritional Facts for Easy Butterscotch Fudge
Serving Size: 1 (25 g)
Servings Per Recipe: 60
- Amount Per Serving
- % Daily Value
- Calories 105.3
- Calories from Fat 37
- Total Fat 4.1 g
- Saturated Fat 2.9 g
- Cholesterol 6.9 mg
- Sodium 31.2 mg
- Total Carbohydrate 16.8 g
- Dietary Fiber 0.0 g
- Sugars 15.4 g
- Protein 0.3 g