Recipe for cooking Chocolate Butterscotch Fudge
Desserts to Go with Coffee and Tea :: Fudge Recipes
Chocolate Butterscotch Fudge
Source: Farm Journal\s Choice Chocolate Recipes
This is an original recipe from a Georgia homemaker. She combined three different fudge recipes and came up with this fast fix fudge that doesn\t require refrigeration.
1 cup granulated sugar
1 (15 ounce) can sweetened condensed milk
1/2 cup water
6 ounces semisweet chocolate pieces
6 ounces butterscotch flavored pieces
1/4 cup butter or regular margarine
1 teaspoon vanilla extract
1 cup chopped walnuts
Combine sugar, sweetened condensed milk, water and chocolate and butterscotch pieces in a heavy 3-quart saucepan. Cook over medium heat stirring constantly to soft ball stage (234 degrees F). Remove from heat.
Combine butter and vanilla extract in mixing bowl. Pour hot mixture into bowl. Beat with electric mixer at high speed until mixture starts to thicken. Stir in walnuts. Spread into greased 9-inch square baking pan. Cool and cut into 1 1/2-inch squares.
Makes 36 pieces.
t require refrigeration.
1 c. sugar
1 (15 ounce) can sweetened condensed milk
1/2 c. water
6 ounces semisweet chocolate pieces
6 ounces butterscotch flavored pieces
1/4 c. butter or regular margarine
1 tsp. vanilla extract or flavoring
1 c. chopped walnuts
Combine sugar, sweetened condensed milk, water and chocolate and butterscotch pieces in a heavy 3-quart saucepan. Cook over medium heat stirring constantly to soft ball stage (234 degrees F). Remove from heat.
Combine butter and vanilla extract or flavoring in mixing bowl. Pour hot mixture into bowl. Beat with electric mixer at high speed until mixture starts to thicken. Stir in walnuts. Spread into greased 9-inch square baking pan. Cool and cut into 1 1/2-inch squares.
Makes approximately 36 pieces.
