Print Recipe

Butterscotch Fudge

RG

Ingredients

  • 1 (10 ounce) package mini marshmallows
  • 1 (12 ounce) package butterscotch chips
  • 2 cups chopped walnuts
  • 4 1/2 cups granulated sugar
  • 1 can evaporated milk
  • 1 cup (2 sticks) butter or margarine
  • 1 tablespoon vanilla extract

Instructions

  1. Combine marshmallows, chips and walnuts in large bowl.
  2. Combine sugar, evaporated milk and margarine in large saucepan. Clip a candy thermometer to the side of the saucepan. Cook to soft-ball stage (236 degrees F).
  3. Stir in vanilla extract.
  4. Pour over marshmallow mixture in bowl; beat until morsels and marshmallows melt.
  5. Pour into a greased 15 1/2 x 10 1/2-inch pan.
  6. Let cool before cutting into squares.

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