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Butterscotch Fudge

Yield 16 pieces
You won't need a candy thermometer to make this easy fudge from brown sugar, Marshmallow Fluff, and evaporated milk. 

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

Nutrition Information

  • calories 366
  • fat 21 g
  • satfat 9 g
  • protein 5 g
  • carbohydrate 40 g
  • fiber 2 g
  • cholesterol 19 mg
  • sodium 119 mg

How to Make It

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

  2. 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.

  3. 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.