Candy Recipes
Fruit-Filled Butterscotch Fudge
Yield: 2 1/2 pounds
Ingredients
Filling
- 2/3 cup dates, finely chopped
- 2/3 cup walnuts, coarsely chopped, divided
- 1/3 cup apricot preserves
Fudge
- 1 (7 ounce) jar Marshmallow Creme
- 1 1/2 cups granulated sugar
- 2/3 cup evaporated milk
- 1/4 cup butter
- 1/2 teaspoon salt
- 1 (12 ounce) package butterscotch morsels
Instructions
Fililng
- Combine dates, 1/3 cup of the walnuts and apricots preserves, set aside.
- Line an 8 inch pan with foil.
Fudge
- In heavy saucepan, combine Marshmallow Creme, sugar, milk, butter and salt. Bring to full rolling boil over moderate heat, stirring constantly. Boil for 5 minutes.
- Remove from heat, add butterscotch morsels. Stir until morsels are melted and mixture is smooth.
- Pour 1/2 of mixture into prepared pan.
- Spoon filling over top.
- Top with remaining mixture.
- Sprinkle remaining 1/3 cup walnuts over top of fudge.
- Chill until firm.