Butterscotch Peanut Fudge Recipes
BUTTERSCOTCH PEANUT FUDGE
I am a substitute teacher and found this fudge recipe in a very old book in our school library. It was written before microwaves, so I modified it to make a quick treat. The faculty and staff gave it rave reviews. -Peggy Key, Grant, Alabama
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 6-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a microwave-safe bowl, combine the milk, chips and marshmallows. Microwave, uncovered, at 80% power for 3 minutes or until chips and marshmallows are melted, stirring frequently. Stir in peanut butter and vanilla until combined. Fold in the peanuts., Pour into an 11x7-in. pan coated with cooking spray. Cover and refrigerate for 2 hours or until firm. Cut into squares. Store in the refrigerator.
Nutrition Facts : Calories 67 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 28mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
BUTTERSCOTCH PEANUT FUDGE
Make and share this Butterscotch Peanut Fudge recipe from Food.com.
Provided by mary winecoff
Categories Candy
Time 6m
Yield 6 1/2 dozen
Number Of Ingredients 6
Steps:
- In a microwave-safe bowl, combine the milk, butterscotch chips and marshmallows. Microwave, uncovered at 80% power for 3 minutes or until chips and marshmallows are melted, stirring frequently.
- Stir in peanut butter and vanilla until combined. Fold in peanuts.
- Pour into a 11 x 7 x 2 pan coated with nonstick cooking spray. Cover and refrigerate for 2 hours or until firm. Cut into squares.
Nutrition Facts : Calories 876.5, Fat 51.2, SaturatedFat 21.1, Cholesterol 20.8, Sodium 538.6, Carbohydrate 90.5, Fiber 4.4, Sugar 79, Protein 21.1
PEANUT BUTTERSCOTCH FUDGE
Make and share this Peanut Butterscotch Fudge recipe from Food.com.
Provided by Chris from Kansas
Categories Candy
Time 10m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- In microwaveable mixing bowl, cook butterscotch chips for 2 1/2 to 3 minutes on 50% power, stirring once or twice until melted.
- Blend in milk, peanut butter, vanilla and salt.
- Cook for 1 1/2 to 2 minutes on HIGH, until bubbly, watching closely.
- Spread into buttered 8x8 inch baking dish.
- Chill until firm.
- Cut into squares.
- Keep refrigerated.
BUTTERSCOTCH PUMPKIN FUDGE
Each one of these creamy, heartwarming treats is like a bite-sized pumpkin pie. -Kathleen Henne, Camp Hill, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 pounds (117 servings).
Number Of Ingredients 9
Steps:
- Line a 13x9-in. pan with foil. Butter foil with 1 teaspoon butter; set aside. In a saucepan, combine the sugar, milk, pumpkin, pumpkin pie spice and remaining butter. Cook over medium heat until candy thermometer reads 238° (soft-ball stage), stirring constantly., Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Stir in nuts. Pour into prepared pan. Cool completely., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.
Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE PEANUT BUTTER BUTTERSCOTCH FUDGE
This is a recipe a friend of mine brings to every pot luck she attends and she is always asked for the recipe.
Provided by queenbeatrice
Categories Candy
Time 30m
Yield 48 squares, 48 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a heavy saucepan over low heat; stir in sweetened condensed milk and milk.
- Add chips, stirring constantly, until mixture is smooth.
- Remove from heat; stir in marshmallow cream and extracts.
- Stir in walnuts.
- Pour into a buttered 15" x 12" pan or two 9" x9" pans.
- Chill.
- Cut into squares.
- Store in refrigerator.
Nutrition Facts : Calories 225.2, Fat 15.4, SaturatedFat 6.1, Cholesterol 10.8, Sodium 57.5, Carbohydrate 20, Fiber 1.4, Sugar 16.4, Protein 4
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BUTTERSCOTCH PEANUT FUDGE - FAKE GINGER
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5/5 (1)Total Time 2 hrs 20 minsCategory CandyCalories 158 per serving
- In a large pot over low heat, stir sweetened condensed milk, butterscotch chips, and marshmallows until chips and marshmallows are melted and the mixture is smooth. Stir in peanut butter and vanilla. Fold in choppped peanuts.
- Transfer to the prepared pan and smooth out the top. Refrigerate for at least 2 hours before cutting. Store in refrigerator.
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