BUTTERSCOTCH RECIPE RECIPES

Name: Butterscotch Fudge
Prep time: 20 min
Total time: 20 min
Yield: about 1-1/2 pounds.
Ingredients: 1 teaspoon plus 2 tablespoons butter, divided; 1-2/3 cups sugar; 2/3 cup evaporated milk; 1/2 teaspoon salt; 2 cups miniature marshmallows; 1 package (10 to 11 ounces) butterscotch chips; 1/2 cup chopped walnuts, toasted; 1 teaspoon maple flavoring

BUTTERSCOTCH FUDGE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Butterscotch Fudge Recipe: How to Make It - Taste of Home image

Lovers of butterscotch and fudge will agree—this award-winning recipe is a match made in heaven! Special add-ins like walnuts and marshmallow take this butterscotch fudge recipe to a whole new level. —Virginia Hipwell, Fenwick, Ontario

Provided by Taste of Home

Categories Desserts

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield about 1-1/2 pounds.

Number Of Ingredients 8

Ingredients

1 teaspoon plus 2 tablespoons butter, divided
1-2/3 cups sugar
2/3 cup evaporated milk
1/2 teaspoon salt
2 cups miniature marshmallows
1 package (10 to 11 ounces) butterscotch chips
1/2 cup chopped walnuts, toasted
1 teaspoon maple flavoring

Steps:

Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large saucepan, combine the sugar, milk, salt and remaining 2 tablespoons butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly. , Remove from heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container at room temperature.

Nutrition Facts : Calories 64 calories, FatContent 2g fat (2g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 29mg sodium, CarbohydrateContent 10g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

BUTTERSCOTCH GINGERBREAD COOKIES RECIPE: HOW TO MAKE IT

Butterscotch Gingerbread Cookies Recipe: How to Make It image

Every time I make these wonderful cookies, the spicy aroma takes me back to my childhood. I helped Mom make them and delivered them to neighbors. —Kara Cook, Elk Ridge, Utah

Provided by Taste of Home

Categories Desserts

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield about 3 dozen.

Number Of Ingredients 8

Ingredients

1 cup butter, softened
1 cup packed brown sugar
2 large eggs, room temperature
3 cups all-purpose flour
2 packages (3-1/2 ounces each) cook-and-serve butterscotch pudding mix
3 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon

Steps:

In a large bowl, cream the butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the eggs. Combine the flour, pudding mixes, ginger, baking powder and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with lightly floured cookie cutters. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool. Decorate as desired.

Nutrition Facts : Calories 194 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 144mg sodium, CarbohydrateContent 29g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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Lovers of butterscotch and fudge will agree—this award-winning recipe is a match made in heaven! Special add-ins like walnuts and marshmallow take this butterscotch fudge recipe to a whole new level. —Virginia Hipwell, Fenwick, Ontario
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Category Desserts
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