Recipes Included On This Page Butterscotch Fudge I Butterscotch Fudge II Butterscotch Fudge III Butterscotch Fudge IV Butterscotch Fudge V Butterscotch Fudge VI Butterscotch Fudge VII Butterscotch Fudge VIII Butterscotch Nut Fudge Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Butterscotch Fudge I Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces sweetened condensed milk - 1 can 11 ounces butterscotch chips -- 1 pkg 5 1/2 ounces white chocolate chips -- half of 11-oz pkg 1 teaspoon butter flavor extract 1 teaspoon rum flavor extract In medium saucepan over medium heat, combine condensed milk, butterscotch chips and white chocolate chips. Stir constantly until melted and smooth. Remove from heat; stir in butter and rum flavorings. Pour in 13-X-9-inch dish; cover; refrigerate until firm, about 30 minutes. Cut; serve. Contributed to the FareShare Gazette by Linda; 23 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 88 Calories; 2g Fat (23.4% calories from fat); trace Protein; 17g Carbohydrate; 0g Dietary Fiber; 1mg Cholesterol; 15mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Butterscotch Fudge II Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound brown sugar 1 cup granulated sugar 1 cup evaporated milk 1/2 cup butter -- (1 stick) 6 ounces butterscotch morsels 1 jar marshmallow fluff/creme 1 teaspoon rum extract 1/2 teaspoon pure vanilla extract 1 cup chopped nuts Cook sugars, milk and butter to soft ball stage. Remove from heat; add butterscotch, marshmallow and extracts. Stir until it begins to lose its gloss. Add chopped nuts; pour into a greased 13-X-9-inch pan. Cut into squares while warm to prevent crumbling. Contributed to the FareShare Gazette by Linda; 22 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 216 Calories; 8g Fat (33.0% calories from fat); 2g Protein; 36g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 61mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Butterscotch Fudge III Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups granulated sugar 3/4 cup butter or margarine -- (1 1/2 sticks) 5 1/2 ounces evaporated milk -- (1 can) 12 ounces butterscotch flavored pieces -- * 7 1/2 ounces marshmallow crème -- (1 jar) 1 cup chopped walnuts 1 teaspoon pure vanilla extract Set power on HIGH. In 2 1/2-quart casserole dish, combine sugar, butter and milk; heat 9 to 10 1/2 minutes or until sugar is dissolved, stirring twice. Add remaining ingredients; stir until butterscotch is melted. Turn into well greased oblong baking dish. Cool; cut into squares to serve *VARIATION: CHOCOLATE FUDGE: Use one 12-ounce package semi-sweet chocolate pieces. About 3 pounds. Contributed to the FareShare Gazette by Linda; 22 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 188 Calories; 9g Fat (42.4% calories from fat); 2g Protein; 26g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 66mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Butterscotch Fudge IV Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup granulated sugar 1/2 cup butter -- (1 stick) 3/4 teaspoon salt 7 1/2 ounces marshmallow creme -- (1 jar) 5 1/3 ounces evaporated milk -- (1 can) 12 ounces butterscotch chips -- (1 package) 1/2 teaspoon pure vanilla extract 1/2 cup chopped pecans In heavy saucepan, combine sugar, butter, salt, marshmallow creme and milk. Cook to rolling boil over medium low heat. Continue to boil 5 full minutes, stirring frequently. Remove from heat; add butterscotch chips, vanilla and pecans. Stir until chips are melted. Pour into well-buttered 9- X 9-inch square pan. Cool; cut into squares. Contributed to the FareShare Gazette by Linda; 22 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 294 Calories; 13g Fat (38.2% calories from fat); 1g Protein; 46g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 237mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 3 Other Carbohydrates. * Exported from MasterCook * Butterscotch Fudge V Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup granulated sugar 1 cup firmly packed brown sugar 3/4 cup dairy sour cream 1/2 cup butter -- (1 stick) 1 teaspoon pure vanilla extract 1 cup chopped pecans -- toasted or walnuts In large heavy saucepan, combine sugar, brown sugar, sour cream and butter. Cook over medium heat, stirring constantly, until sugars dissolve and mixture comes to a boil. Cover; cook 2-3 minutes to wash down sugar crystals from sides of pan. Uncover; cook until mixture reaches softball stage or 240F on candy thermometer, stirring occasionally. Remove from heat; let cool 30 minutes. Add vanilla; with wooden spoon, beat until mixture thickens and begins to lose its gloss. Stir in pecans. Pour into buttered 8-inch square pan. Cool completely. Cut into squares. About 1 1/4 pounds. Sour cream makes this butterscotch-flavored fudge extra rich and creamy. Be sure to let fudge cool completely before cutting into squares so it will cut cleanly and evenly. Contributed to the FareShare Gazette by Linda; 22 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 267 Calories; 14g Fat (46.5% calories from fat); 1g Protein; 36g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 85mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Butterscotch Fudge VI Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter -- (1/2 stick) 3/4 cup sour cream 1 cup granulated sugar 1 teaspoon pure vanilla extract 1/4 teaspoon salt 1/2 cup chopped nuts 1 cup firmly packed brown sugar 2 tablespoons white corn syrup Melt butter. Add brown sugar; heat to boiling. Add granulated sugar, sour cream and salt. Cook to 236F. Cool; add vanilla and nuts; beat until thick. Pour into buttered pan. Contributed to the FareShare Gazette by Linda; 22 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 235 Calories; 10g Fat (37.7% calories from fat); 1g Protein; 36g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 99mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Butterscotch Fudge VII Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups granulated sugar 3/4 cup margarine or butter -- (1 1/2 sticks/cubes) 13 1/2 ounces evaporated milk -- (1 can) 4 packages butterscotch bits -- (small packages) 1 tablespoon pure vanilla extract 1 cup chopped nuts Mix sugar, margarine/butter and milk. Bring to a boil; cook 6 minutes. Meanwhile - In large bowl, mix butterscotch chips, vanilla and nuts. When sugar and margarine/butter mixture is cooked, add to ingredients in bowl. Pour out in a flat 9-X-13-inch buttered pan. Cool; cut. 5 pounds. Contributed to the FareShare Gazette by Linda; 22 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 203 Calories; 5g Fat (19.4% calories from fat); 2g Protein; 40g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 18mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Butterscotch Fudge VIII Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter or margarine 2/3 cup undiluted Carnation milk 1 1/2 cups granulated sugar 1/4 teaspoon salt 2 cups miniature marshmallows -- 4 oz 2 cups Butterscotch Morsels -- 12-oz pkg 1/2 cup chopped pecans -- or walnuts 1 teaspoon pure vanilla extract In medium heavy saucepan, combine butter, evaporated milk, sugar and salt. Bring to boil over medium heat, stirring constantly. Remove from heat. Stir in marshmallows, morsels, nuts and vanilla. Stir vigorously 1 minute or until marshmallows are melted. Pour into foil-lined, 8-inch square baking pan; chill until firm. Cut into 1 1/2-inch squares. Contributed to the FareShare Gazette by Linda; 22 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 276 Calories; 6g Fat (19.6% calories from fat); 1g Protein; 57g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 79mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 3 1/2 Other Carbohydrates. * Exported from MasterCook * Butterscotch Nut Fudge Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups granulated sugar 7 ounces marshmallow creme -- (1 jar) 3/4 cup evaporated milk 1/4 cup butter -- (1/2 stick) 1 2/3 cups HERSHEY'S Butterscotch Chips -- (10-oz pkg) 1 cup chopped salted mixed nuts 1 teaspoon pure vanilla extract Line 8-inch-square pan with foil, extending foil over edges of pan. In heavy 3-quart saucepan, combine sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture comes to full boil; boil and stir 5 minutes. Remove from heat; gradually add butterscotch chips, stirring until chips are melted. Stir in nuts and vanilla. Pour into prepared pan; cool. Refrigerate 2-3 hours. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in refrigerator. About about 2 1/4 pounds candy. For best results, do not double this recipe. Contributed to the FareShare Gazette by Linda; 22 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 5g Fat (26.2% calories from fat); 1g Protein; 31g Carbohydrate; 0g Dietary Fiber; 15mg Cholesterol; 56mg Sodium. Exchanges: 0 Non-Fat Milk; 1 Fat; 2 Other Carbohydrates.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.