Butterscotch and Marshmallow Fudge
about 49 pieces.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Chill Time: 1 hour
1-1/2 - cups
cup (5 ounces can)
Tablespoons butter or
1-2/3 - cups
cup sliced almonds, toasted and chopped
1 - teaspoon pure
My first step is to
line an 8x8x2-inch baking pan with aluminum foil.
I grease the foil. In a heavy 2-quart
saucepan, I mix the sugar, evaporated milk, and butter.
I set my temperature
to medium and cook until it gets to a full rolling boil.
I stir constantly. I continue to cook at a boil for 5 minutes.
Then I remove from
the heat and in begin to stir in the marshmallows, butterscotch
chips, almonds, and vanilla. I stir for about a 1
minute or until the marshmallows melt.
The next step is to
pour in the pan.
I place in the refrigerator about 1 hour
or until firm. I cut my fudge into squares.