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Butterscotch-Peanut Fudge

Butterscotch-Peanut Fudge

Southern Living NOVEMBER 1998

  • Yield: Makes 2 1/2 pounds

Ingredients

  • 1 (11-ounce) package butterscotch morsels
  • 1 (14-ounce) can sweetened condensed milk
  • 1 1/2 cups miniature marshmallows
  • 2/3 cup chunky peanut butter
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup chopped dry-roasted peanuts

Preparation

Cook first 3 ingredients in a small heavy saucepan over medium heat, stirring constantly, 5 to 6 minutes or until smooth; remove from heat. Stir in chunky peanut butter, vanilla extract, and salt until blended; stir in chopped peanuts. Pour into a buttered 9-inch square pan. Chill until firm; cut into squares. Store fudge in refrigerator.

NOTE: For ease, microwave first 3 ingredients in a 2-quart microwave-safe bowl at HIGH 2 to 3 minutes or until melted, stirring twice.

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Butterscotch-Peanut Fudge recipe

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