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    You are in: Home / Dessert / Butterscotch Fudge Recipe
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    Butterscotch Fudge

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    LizAnn's Note:

    I got this from a friend and am not sure where it originated, but I don't see one like it here and it is so simple to make and very good. A nice change from chocolate.

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    Ingredients:

    Yield:

    9x13 pan

    Units: US | Metric

    Directions:

    1. 1
      In medium saucepan combine milk, sugar and marshmellows.
    2. 2
      Cook on med-high till it comes to a boil.
    3. 3
      Boil 6 minutes.
    4. 4
      Remove from heat and add vanilla.
    5. 5
      Stir in remaining ingredients till butter and chips are melted.
    6. 6
      Pour into buttered 9 x 13 inch pan.
    7. 7
      Refrigerate.
    8. 8
      Cut when cold and keep refrigerated.

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    Ratings & Reviews:

    • on May 14, 2008

      55

      Delicious! Made this as a Mother's Day gift for my MIL. She was thrilled, since she loves fudge. I kept a little bit that wouldn't fit in the package and my DD is already telling me that I have to make it again! It is SUPER sweet, but the flavor is great! It set up a little bit soft, but it held its shape after cutting (and that may have been my fault). Loved the toffee bits, but I just now realized that I used the plain Heath bits - not the chocolate covered! Bet the chocolate covered bits would be even better! Thank you for a great recipe that I will get lots of use from!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Butterscotch Fudge

    Serving Size: 1 (1155 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4954.7
     
    Calories from Fat 2047
    41%
    Total Fat 227.4 g
    349%
    Saturated Fat 149.7 g
    748%
    Cholesterol 413.5 mg
    137%
    Sodium 1760.8 mg
    73%
    Total Carbohydrate 728.6 g
    242%
    Dietary Fiber 3.0 g
    12%
    Sugars 690.4 g
    2761%
    Protein 24.6 g
    49%

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