Butterscotch nut fudge

Sunday, December 21, 2008

What you’ll need:

1 ¾ c sugar
1 (7 oz) jar marshmallow crème
¾ c evaporated milk
¼ c butter
1 ¾ c butterscotch chips
1 c chopped salted mixed nuts
1 tsp vanilla

Line 8 inch pan with foil, extending the foil over the edges of the pan. Combine sugar, marshmallow crème, evaporated milk and butter in a heavy saucepan. Cook over medium heat, stirring constantly until mixture comes to a full boil. Boil and stir for 5 minutes. Remove from heat. Gradually add butterscotch chips, stirring until chips are melted. Stir in nuts and vanilla. Pour into pan. Cool. Refrigerate 2 - 3 hours. Remove from pan and place on cutting board. Peel off foil. Cut into squares. Store in a covered container in refrigerator. Makes about 5 dozen pieces or about 2 ¼ pounds.

Note: For best results do NOT double this recipe.

sugar - $1.99/4 lb bag
marshmallow crème - $1.89
evaporated milk - $1.50
butter - $1.75/pound
chips - $2.50
mixed nuts - $3.50
vanilla - $2.25
Total - $8.48

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