Fudgie Butterscotch Ring Recipes

FUDGIE SCOTCH RING

Steps:

• In top of double boiler, melt chocolate and butterscotch together with milk. Stir occasionally until mixture begins to thicken. Remove from heat; add chopped walnuts and vanilla. Blend well. Chill for 1 hour until mixture thickens. Line bottom of a 9-inch pan with a 12-inch square of foil. Place 3/4 cup walnut halves in bottom of pan, forming a 2-inch-wide flat ring. Spoon chocolate mixture in small mounds on top of walnuts to form a ring. Garnish with remaining walnut halves. Chill until firm enough to slice.

BUTTERSCOTCH PUMPKIN FUDGE

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.

FUDGIE SCOTCH RING RECIPE - (5/5)

Steps:

• In top of double boiler, melt chocolate and butterscotch together with the milk. Stir occasionally until mixture begins to thicken. Remove from heat; add chopped walnuts and vanilla. Blend well. Chill for 1 hour until mixture thickens. Line bottom of a 9-inch pan, with a 12-inch square of foil. Place 3/4 cup walnut halves in bottom of pan, forming a 2-inch-wide flat ring. Spoon chocolate mixture in small mounds on top of walnuts to form a ring. Top with remaining walnut halves. Chill until firm enough to slice. Invert onto a serving plate and garnish with maraschino cherries. This recipe yields 36 slices.

FUDGIE BUTTERSCOTCH RING

Steps:

• Melt chocolate, butterscotch morsels, and sweetened condensed milk in a double boiler over hot (not boiling) water.
• Stir ocassionally until chips are completely melted and mixture begins to thicken.
• Remove mixture from heat and add chopped walnuts and vanilla.
• Chill for one hour until the mixture thickens.
• Line the bottom and sides of a 9 inch pie pan with foil.
• Place 3/4 cup of walnut halves in the bottom of the pan, forming a 2 inch wide ring.
• Spoon fudge on top of walnut halves to form a ring.
• Decorate with remaining walnut halves and maraschino cherries if desired.
• Chill until firm enough to slice.

FUDGE SCOTCH RING

Steps:

• Line bottom of a 9" pie pan with a 12" square of aluminum foil.
• Place a cup in center of pan.
• Place walnut halves around cup, forming a 2" wide ring. Set aside.
• Combine chocolate, butterscotch and condensed milk in a microwave bowl and zap for 3 minutes at High.
• Remove from microwave and beat with spoon until glossy. Add vanilla and chopped walnuts. Chill about 1 hour.
• Spoon mixture in mounds over walnut halves; remove cup.
• Decorate with candied cherries.
• Cut in pieces for serving.

BUTTERSCOTCH FUDGE

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.