Butterscotch Nut Fudge | Sweet/Sour Candy

Home

Jul

2009

This intensely flavored candy recipe adds the creaminess of marshmallow crème with the sharply delicious taste of butterscotch. The butter and salted mixed nuts form a cement which brings all of the ingredients together into one outstanding party!

1-3/4 cups sugar

1 jar (7 oz.) marshmallow crème

3/4 cup evaporated milk

1/4 cup (1/2 stick) butter

1-3/4 cups (11-oz. package) HERSHEY'S Butterscotch Chips

1 cup chopped salted mixed nuts

1 teaspoon vanilla extract

1. Line 8-inch square pan with foil, extending foil over edges of pan.

2. Combine sugar, marshmallow crème, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full boil; boil and stir 5 minutes.

3. Remove from heat; gradually add butterscotch chips, stirring until chips are melted. Stir in nuts and vanilla. Pour into prepared pan; cool.

4. Refrigerate 2 to 3 hours. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in refrigerator.

About 5 dozen pieces or about 2-1/4 pounds candy.

NOTE: For best results, do not double this recipe.

Recipe and photo courtesy of Hershey Company.