Butterscotch fudge
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Smooth, rich fudge made by pouring a boiled sugar syrup over marshmallow cream and butterscotch chips. Cut into small pieces for sharing.
Ingredients
- 2 cups Granulated Sugar
- ¾ cup Heavy Cream
- ¾ cup Unsalted Butter
- pinch of Kosher Salt
- 7 ounces jar Marshmallow Cream
- 11 ounces bag Butterscotch Chips
Equipment
- saucepan
- mixing bowl
- hand mixer
- 8-inch round pan
Directions
- Line an 8-inch baking dish with parchment paper and set it aside.
- Place the marshmallow cream and butterscotch morsels in a mixing bowl and set it aside.
- In a large saucepan over medium high heat, stir together the sugar, cream, butter, and salt.
- Bring to a boil. Stirring the whole time, keep it at a rolling boil for a full 4 minutes.
- Take it off the heat and pour it right away over the marshmallow and butterscotch in the bowl.
- Beat with an electric mixer for about 1 minute, until smooth and the butterscotch has melted.
- Pour into the dish and refrigerate for 3-4 hours, until firm.
- Cut into small pieces.
Notes
Safety: rolling-boil sugar syrup.
Nutrition
Serving: 20g | Calories: 82kcal | Carbohydrates: 13g | Protein: 0.2g | Fat: 3.3g | Saturated Fat: 2.1g | Trans Fat: 0g | Cholesterol: 9.3mg | Sodium: 23mg | Potassium: 3.7mg | Fiber: 0g | Sugar: 12g | Vitamin A: 112IU | Vitamin C: 0mg | Calcium: 2.8mg | Iron: 0mg
Nutrition is an estimate per serving from USDA FoodData Central, for 64 servings; Marshmallow Cream counted as marshmallows, Butterscotch Chips counted as butterscotch candy. Brands and portions vary, so use it only as an approximation.