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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Butterscotch Fudge Recipe

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This recipe for Butterscotch Fudge is from The Haegele Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. Granulated sugar
1 c. (4 1/2 oz.) evaporated milk
1c. Margarine or butter
1 12 oz Butterscotch chips
1 tsp. Marshmallow creme
1 c. Walnuts, (chopped)
Directions:
Directions:
Butter sides of a heavy 3 quart saucepan. Put in sugar, evaporated milk, and butter or margarine (combine)
Cook over medium heat, stirring frequently, until mixture reaches soft ball stage at 230º.
Toward end of cooking period stir more frequently to prevent it from sticking to the bottom.
Remove from heat and add the butterscotch chips, marshmallow creme, vanilla and nuts. Beat until the butter scotch chips are melted and blended. Pour into two buttered 9-inch square pans.
While candy is still warm, score it into squares. Cut when firm makes 5 lbs.

 

 

 

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