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Butterscotch Fudge

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Recipe

Butterscotch Fudge recipe

 

Yield

81 servings

Prep

20 min

Cook

10 min

Ready

30 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup sugar
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½ cup butter
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¾ teaspoon salt
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7 ½ ounces marshmallow cream
5 ⅓ ounces evaporated milk
canned
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12 ounces butterscotch chips
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½ teaspoon vanilla extract
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½ cup pecans
chopped
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Ingredients

Amount Measure Ingredient Features
237 ml sugar
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118 ml butter
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3.8 ml salt
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216.8 ml/g marshmallow cream
154.1 ml/g evaporated milk
canned
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346.8 ml/g butterscotch chips
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2.5 ml vanilla extract
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118 ml pecans
chopped
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Directions

Combine the sugar, butter, salt, marshmallow creme, and milk in a heavy saucepan.

Cook to rolling boil over medium low heat.

Continue to boil for 5 full minutes, stirring frequently.

Remove from heat and add butterscotch chips, vanilla, and pecans.

Stir until chips are melted.

Pour into well-buttered 9x9 inch square pan.

Cool and cut into squares.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 12g (0.4 oz)
Amount per Serving
Calories 5033% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 49mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 1% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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