Butterscotch Fudge

You won't need a candy thermometer to make this easy fudge from brown sugar, Marshmallow Fluff, and evaporated milk.

 

Yield:

16 pieces

Nutritional Information

Calories 366
Fat 21 g
Satfat 9 g
Protein 5 g
Carbohydrate 40 g
Fiber 2 g
Cholesterol 19 mg
Sodium 119 mg

Ingredients

1 cup firmly packed dark brown sugar
1 (7.5 oz.) jar Marshmallow Fluff
2/3 cup evaporated milk
6 tablespoons unsalted butter
1/2 teaspoon salt
1 (12 oz.) bag white chocolate chips
2 cups chopped almonds, pecans or walnuts
1 teaspoon vanilla extract

Preparation

Line an 8-inch square baking pan with heavy-duty foil, leaving a 1-inch overhang on two sides.

In a heavy medium saucepan, combine brown sugar, Marshmallow Fluff, milk, butter and salt and bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring constantly with a wooden spoon, for 5 minutes. Remove pan from heat, add white chocolate chips and stir until melted. Blend in nuts and vanilla.

Scrape fudge into prepared pan. Refrigerate until firm, 2 to 3 hours. Remove fudge from pan, using foil to lift it out, then cut into 16 cubes; serve. Or chill in an airtight container for up to 1 week.

Note:

March 2008