Butterscotch Fudge
INGREDIENTS 1-1/2 teaspoons plus 1/2 cup butter (no substitutes), softened, divided 2 cups packed brown sugar 1 cup sugar 1 cup evaporated milk 1 jar (7 ounces) marshmallow creme 1/3 cup peanut butter 1 teaspoon vanilla extract 1 cup butterscotch chips DIRECTIONS Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Reduce heat to low; stir in the marshmallow creme and peanut butter until melted and blended. Remove from the heat; stir in vanilla. Add the butterscotch chips; stir until chips are melted. Pour into prepared pan. Refrigerate for 4 hours or until firm. Using foil, remove fudge from pan; carefully peel off foil. Store in refrigerator. Yield: 2-3/4 pounds. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
