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makes about 3 lbs. candy (108 pieces); preparation time, 20 minutes
3/4 cup margarine/Butter
2/3 cup evaporated milk (NOT condensed milk)
3 cups sugar
1 pkg (12 oz) butterscotch morsels
1 jar (7 oz to 8 oz.) Marshmallow creme
1 cup chopped almonds(optional)
1 tsp. vanilla extract
candy thermometer
Lightly grease a 12 x 9-inch cake pan or a casserole dish. Mix margarine, milk, and sugar together in a large (2 or 3 quart) heavy saucepan. Stir constantly while bringing the mixture to a full rolling boil over medium heat.
Continue boiling until candy thermometer reaches 235 degrees F., stirring constantly to prevent scorching (this takes about 5 minutes). Remove from heat.
Quickly stir in butterscotch morsels, creme, nuts and vanilla until all are mixed in well. (Butterscotch morsels will be melted and evenly distributed throughout). Pour into prepared pan. Set aside to cool at room temperature. When cooled, carefully cut into 1-inch squares. (Candy will be relatively soft).
Note: If you live at an altitude of 1000 above sea level or more, decrease the temperature on candy thermometer 2 degrees for every 1000 feet above sea level. If the butterscotch morsels provoke your bladder, there are many other variations of this recipe to try!
Variations: There are so many fun variations on this recipe that you'll be tempted to try them all. Here are a few.
Butterscotch-carob marbled fudge: Make butterscotch fudge as above, but omit almonds and substitute 1 cup of carob morsels, stirred in quickly after adding the butterscotch morsels.
Basic vanilla fudge: Prepare recipe as above, but use white baking chips instead of butterscotch
Orange-creme fudge: Substitute 2 tsp. orange extract(if can tolerate) for the vanilla, and add 3 drops yellow food coloring and 2 drops red if desired.
Vanilla-Mint fudge: Make basic vanilla fudge but use 3/4 tsp. mint extract and 1/4 tsp. vanilla. Add 5 drops of green food coloring, and omit the almonds. Pour into pan to cool. Immediately sprinkle top of fudge with 2/3 cup of finely cut up mint gumdrops. Cut when cool.
**Note only use food coloring if can tolerate or else omit***
3/4 cup margarine/Butter
2/3 cup evaporated milk (NOT condensed milk)
3 cups sugar
1 pkg (12 oz) butterscotch morsels
1 jar (7 oz to 8 oz.) Marshmallow creme
1 cup chopped almonds(optional)
1 tsp. vanilla extract
candy thermometer
Lightly grease a 12 x 9-inch cake pan or a casserole dish. Mix margarine, milk, and sugar together in a large (2 or 3 quart) heavy saucepan. Stir constantly while bringing the mixture to a full rolling boil over medium heat.
Continue boiling until candy thermometer reaches 235 degrees F., stirring constantly to prevent scorching (this takes about 5 minutes). Remove from heat.
Quickly stir in butterscotch morsels, creme, nuts and vanilla until all are mixed in well. (Butterscotch morsels will be melted and evenly distributed throughout). Pour into prepared pan. Set aside to cool at room temperature. When cooled, carefully cut into 1-inch squares. (Candy will be relatively soft).
Note: If you live at an altitude of 1000 above sea level or more, decrease the temperature on candy thermometer 2 degrees for every 1000 feet above sea level. If the butterscotch morsels provoke your bladder, there are many other variations of this recipe to try!
Variations: There are so many fun variations on this recipe that you'll be tempted to try them all. Here are a few.
Butterscotch-carob marbled fudge: Make butterscotch fudge as above, but omit almonds and substitute 1 cup of carob morsels, stirred in quickly after adding the butterscotch morsels.
Basic vanilla fudge: Prepare recipe as above, but use white baking chips instead of butterscotch
Orange-creme fudge: Substitute 2 tsp. orange extract(if can tolerate) for the vanilla, and add 3 drops yellow food coloring and 2 drops red if desired.
Vanilla-Mint fudge: Make basic vanilla fudge but use 3/4 tsp. mint extract and 1/4 tsp. vanilla. Add 5 drops of green food coloring, and omit the almonds. Pour into pan to cool. Immediately sprinkle top of fudge with 2/3 cup of finely cut up mint gumdrops. Cut when cool.
**Note only use food coloring if can tolerate or else omit***
