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    You are in: Home / Recipes / Easy Butterscotch Fudge Recipe
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    Easy Butterscotch Fudge

    Easy Butterscotch Fudge. Photo by Greeny4444

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    baker_bob's Note:

    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.

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    Units: US | Metric


    1. 1
      Combine sugar, butter (or margarine) and milk in a 2 1/2 quart saucepan.
    2. 2
      Bring to a full rolling boil, stirring constantly.
    3. 3
      Continue boiling 5 minutes over medium/medium-high heat, stirring.
    4. 4
      Remove from heat, stir in butterscotch chips until melted.
    5. 5
      Add marshmallow creme and vanilla; beat until blended.
    6. 6
      Pour into greased 13x9 inch pan.
    7. 7
      Let cool and serve.

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    Ratings & Reviews:

    • on December 08, 2009


      I made this tonight, and it came out great! I used a *scant* 3 cups sugar and my butterscotch chip bag was only 11 oz., but it was still so good that I couldn't stop "testing" it. ;) I used a heavy, stainless steel saucepan, and I followed the instructions exactly (which were very clear, by the way). Once the mixture boiled slightly, I set the timer for 5 minutes and stood there stirring the entire time with a wooden spoon. I was going to use an 8x8 pan, because I wanted thick fudge, but I ended up using a foil-lined, greased 9x12 pan, and it was perfect (it made tons!). I went on the Kraft site, just to compare, and I guess they had "updated" their fudge recipe. *Use this one. It works.* I boxed this up with some Chocolate Peppermint Bark - Christmas, and I am giving it as gifts to the mailman and our neighbor for the holidays. I can see how this would be easy to change flavors just by changing chips. This was my first attempt at making fudge, so thanks for a great recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 19, 2011


      I made this fudge yesterday.I followed the directions exactly, and it wouldn't set. I put it in the fridge for couple of hours and I couldn't cur because it was too soft.It tasted great but I ended up throwing it away.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 16, 2010

      Awful. Don't waste your money or time making this. It turned out powdery and awful consistency, even when following recipe exactly.

      people found this review Helpful. Was this review helpful to you? Yes | No


    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

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