Recipes so good it oughta' be a sin!

Sunday, November 8, 2009

Butterscotch Fudge

IMG_3876 I don’t often do candy. In fact, I can’t remember the last time I made something that could be classified as “candy". The main reason for that is that most candy recipes are fairly difficult and require any number of arcane techniques and steps – few of which I’ve ever successfully mastered.
Part of the reason is that when it comes to baking, I’m cheap. I don’t like wasting ingredients and with candies unless you’re very good there’s always a chance it will all be for naught. So, I tend to shy away from it because I loathe tossing an entire batch of something in the trash and starting over.
That said, I ran across a recipe the other day for Butterscotch Fudge that was quick and simple. It didn’t call for a lot of the usual fudge steps that could lead to disaster. So, I decided to give it a try. The results were outstanding.

First of all, I love butterscotch. My favorite DQ milkshake is butterscotch. When I was a kid there was a local fast food place that had soft-serve ice cream dipped in a hard butterscotch shell. It was a special treat to go to Zesto and get a “dipped cone.” My grandmother carried hard butterscotch candy in her purse and doled it out anytime there was a wait at a doctor’s office, hair appointment or the bank. To this day the smell of butterscotch makes me weak in the knees!
So, last night I tried my hand at this recipe and it will become a standard in my repertoire. I’ll probably add this to my holiday baking and carry on Mama’s tradition of delivering trays of goodies to people I care about (including doctors, hairdressers, neighbors, or in Mama’s case people she exchanged more than three words with in an elevator.)
I decided to double this recipe because, frankly, one batch in my pan seemed a bit skimpy and thin. I like thick, rich fudge. That’s a personal preference though. Also, if you can’t find 12 ounce packages of butterscotch chips (which I couldn’t) you can use the 11 ounce size they seem to come in now. I couldn’t tell that one ounce was missing.
So, here we go a quick and easy Butterscotch Fudge from a recipe originally published at by baker_bob.
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
12 ounces butterscotch chips
7 ounces marshmallow cream
1 tbls. vanilla extract
Combine sugar, butter and milk in a 2 1/2 quart saucepan (make sure it has a heavy bottom). Bring to a full boil while stirring constantly. Turn down heat to Medium or Medium High and continue boiling while stirring for 5 minutes. Remove from heat, stir in butterscotch chips until melted. (I found that the chips didn’t melt completely so left the burner on low heat and returned it just briefly to speed along the melting process.) Add marshmallow creme and vanilla and beat until blended and smooth. Pour into greased 9x13 pan. Allow to cool and serve!
Easy Peasy… wouldn’t you say?

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