Hersheys Butterscotch Nut Fudge Recipes

BUTTERSCOTCH FUDGE

Butterscotch Fudge image

Butterscotch and fudge are a match made in heaven with this award-winning recipe. Special add-ins make take this butterscotch fudge recipe to a whole new level. -Virginia Hipwell, Fenwick, Ontario

Provided by Taste of Home

Categories Desserts

Time 20m

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, Fat 2g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 29mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

HERSHEY'S BUTTERSCOTCH BLONDIES

Hershey's Butterscotch Blondies image

I happen to love butterscotch and so whether it's an ice cream sundae smothered with warm butterscotch sauce, a bowl of butterscotch pudding or a delicious butterscotch bar I'm in! This recipe turns out it is more like butterscotch brownies as they are moist and chewy with butterscotch flavor throughout. Again, this is a tried and true from Hershey's and I found the recipe on the back of the bag. They are so yummy especially if your a fan of Butterscotch like me.

Provided by Kimberly Biegacki @pistachyoo

Categories Cookies

Number Of Ingredients 9

Ingredients

3/4 cup(s) butter or margarine, softened
3/4 cup(s) light brown sugar
1/2 cup(s) sugar
2 medium eggs
2 cup(s) all purpose flour
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 package(s) butterscotch chips (11 oz.)
1 cup(s) chopped nuts

Steps:

HEat oven to 350 degrees and grease a 13 by 9 pan. Beat your butter and sugars together till creamy.
Add your eggs and beat well.
IN another bowl, whisk together your flour, baking soda and salt. Then, gradually add to your wet ingredients. Beat well after each cup of flour mixture.
When blended well spread with a large spoon into your 13 by 9 "GREASED" pan. Mixture is very thick and I just scoop it all into the pan and then press is out to the edges with a large spoon.
Bake 30 to 35 minutes until top is golden brown and center is set. (These turn out more like a brownie texture wise.) Cool completely before slicing into bars.
You can get 24 to 36 bars out of this recipe. Slice them and serve them up with some cold milk.
April 11th, 2015 --- Made a batch of these for a fundraising event.

BUTTERSCOTCH NUT FUDGE

Butterscotch Nut Fudge image

Make and share this Butterscotch Nut Fudge recipe from Food.com.

Provided by looneytunesfan

Categories Candy

Time 25m

Yield 5 dozen

Number Of Ingredients 7

Ingredients

1 3/4 cups sugar
1 (7 ounce) jar marshmallow creme
3/4 cup evaporated milk
1/4 cup butter
1 (11 ounce) package hershey's butterscotch chips
1 cup chopped salted mixed nuts
1 teaspoon vanilla extract

Steps:

Line 8-inch square pan with foil, extending foil over edges of pan.
Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full boil; boil and stir 5 minutes.
Remove from heat; gradually add butterscotch chips, stirring until chips are melted. Stir in nuts and vanilla. Pour into prepared pan; cool.
Refrigerate 2 to 3 hours. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in refrigerator. About 5 dozen pieces or about 2-1/4 pounds candy.
NOTE: For best results, do not double this recipe.

Nutrition Facts : Calories 1039.8, Fat 44.4, SaturatedFat 24.5, Cholesterol 35.4, Sodium 378, Carbohydrate 155.9, Fiber 2.5, Sugar 132.8, Protein 9.1

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