Butterscotch Nut Fudge

Butterscotch Nut Fudge

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 5  Minutes

Ingredients

  Amount Per Serving % DV *
Calories70
Calories from Fat30
Total Fat3 g5% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium20 mg1% DV
Total Carbohydrates11 g4% DV
Dietary Fiber0.0 g0% DV
Sugars6 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories70
Calories from Fat30
Total Fat3 g5% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium20 mg1% DV
Total Carbohydrates11 g4% DV
Dietary Fiber0.0 g0% DV
Sugars6 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 3/4 cup evaporated milk
  • 1 cup salted mixed nuts chopped
  • 1 teaspoon vanilla extract
  • 1/4 cup butter (1/2 stick)
  • 1-3/4 cups sugar
  • 1-3/4 cups HERSHEY'S Butterscotch Chips (11-oz. pkg.)
  • 1 jar marshmallow creme (7 oz.)

Directions

  • 1. Line 8-inch square pan with foil, extending foil over edges of pan.
  • 2. Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full boil; boil and stir 5 minutes.
  • 3. Remove from heat; gradually add butterscotch chips, stirring until chips are melted. Stir in nuts and vanilla. Pour into prepared pan; cool.
  • 4. Refrigerate 2 to 3 hours. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in refrigerator. About 64 pieces or about 2-1/4 pounds candy.
  • NOTE: For best results, do not double this recipe.
Ingredients sitting on a table

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