Walnut Butterscotch Fudge
rating: +1+x


2/3 cup evaporated milk
1 jar (7 ounces) marshmallow creme
1 cup granulated sugar
1/2 stick (1/4 cup) butter or margarine
1 bag (12 ounces) butterscotch chips (2 cups)
1 1/4 tsp. vanilla extract
1 cup walnuts, chopped


Line an 8-inch square pan with foil, letting ends extend above the pan on 2 sides.

Put evaporated milk, marshmallow creme, sugar, and butter in a medium-sized saucepan. Bring to a boil, stirring constantly to avoid scorching. Reduce heat to medium and boil 5 minutes.

Remove from heat. Stir in chips until melted. Stir in vanilla and walnuts until blended.

Pour into lined pan. Chill 2 hours or until firm.

Lift foil by ends onto cutting board. Cut in squares. Store in refrigerator.

Servings: Makes 64 squares
Prep time:

Nutrient Value per square:
calories: 72
fat: 4 g.
saturated fat:
protein: 0 g.
carbohydrate: 9 g.
fiber: —
sodium: 12 mg.
cholesterol: 3 mg. with butter, 1 mg. with margarine

Posted by: Deb


For variety, use different flavored chips or make into Rocky Road fudge by adding raisins and/or miniature marshmallows.

Christmas Baked Goodies

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