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Butterscotch Fudge




Source of Recipe


taste of home magazine


List of Ingredients




1 1/2 tsp. plus 1/2 cup butter (no substitutions), softened, divided
2 cups packed brown sugar
1 cup sugar
1 cup evaporated milk
1 jar (7 oz) marshmallow creme
1/3 cup peanut butter
1 tsp. vanilla extract
1 cup butterscotch chips

Recipe



Line a 9 inch square pan with foil and grease the foil with 1 1/2 tsp. butter, set aside. In a large heavy saucepan, combine the sugars, milk and reamining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil, boil for 5 minutes, stirring constantly. Reduce heat to low, stir in marshmallow creme and peanutbutter until melted and blended.

Remove from the heat, stir in vanilla. Add the butterscotch chips, stiruntil chips are melted. Pour into prepared pan. Refrigerate for 4 hours or until firm. Using foil, remve fidge from pan, carefully peel off foil. Store in the fridge.

Yield: 2 3/4 lbs of fudge.