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| | From:  Genie· (Original Message) | Sent: 11/2/2007 11:16 PM |
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| | | From: Genie· | Sent: 11/2/2007 11:16 PM |
Buttered Rum Fudge recipe 1 (11 ounce) package butterscotch chips
1 (16 ounce) can vanilla frosting
1/2 teaspoon rum extract
1/4 teaspoon nutmeg
3/4 cup chopped pecans Line an 8-inch square pan with foil. Spray foil with nonstick cooking spray. Melt butterscotch chips in medium saucepan over low heat, stirring constantly. Remove from heat. Stir in all remaining ingredients until well mixed. Spread fudge in foil-lined pan. Refrigerate 1 hour or until firm. Use foil to lift candy from pan. Remove foil; cut into 1-inch squares. Yield: 64 candies | |
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Reply
| | | From: Genie· | Sent: 3/24/2008 5:05 PM |
Butterscotch Peanut Fudge
2 cups butterscotch pieces
1 14-ounce can sweetened condensed milk
1-1/2 cups tiny marshmallows
1 teaspoon vanilla
2/3 cup chunky peanut butter
1 cup chopped peanuts
In saucepan combine butterscotch pieces, milk and marshmallows. Stir over
medium heat until marshmallows are melted. Remove from heat. Beat in peanut
butter, vanilla and dash salt. Stir in nuts. Pour into buttered
9-by-9-by-2-inch pan. Chill. Cut into squares. Makes 4 dozen.
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Reply
| | | From: Genie· | Sent: 4/8/2008 2:58 AM |
Butterscotch Haystack Candy
2 (6 oz.) pkg. butterscotch morsels
1 (6 1/2 oz.) can peanuts
1 (5 oz.) can chow mein noodles
Melt morsels over medium heat. Stir in peanuts and noodles. Spoon onto wax paper. Shape into haystacks
Servings: 18
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Reply
| | | From: Genie· | Sent: 4/8/2008 3:03 AM |
Butterscotch Squares 1/2 Cup firmly packed brown sugar
1/2 Cup sugar
1/2 Cup water
1/4 Cup butter
2 tsp vinegar
1/2 capful vanilla extract
Combine all ingredients except the vanilla in a saucepan. Cook until mixture begins to boil. Cover saucepan and boil without stirring until mixture reaches the soft cracked stage (275º to 280º). Remove from heat and add vanilla. DON'T STIR. Pour quickly into a well-buttered pan. It should be in a thin sheet. Cool just slightly and mark in squares. | |
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Reply
| | | From: Genie· | Sent: 6/21/2008 6:43 PM |
| Butterscotch Chow Mein Noodle Candy | | 1 (3 oz.) can chow mein noodles
1 c. honey
2 tbsp. butter
1/8 tsp. salt
1 c. coarsely chopped nuts
1/4 c. sugar
1/2 tsp. vanilla
1 (6 oz.) pkg. butterscotch morsels
| | | Instructions | | Combine noodles and nuts in mixing bowl; set aside. Combine honey, sugar, butter, vanilla and salt in saucepan and bring to a full boil over moderate heat, stirring constantly. Remove from heat. Add butterscotch morsels and stir until melted and smooth. Pour over noodles and nuts. Mix gently until coated; drop by heaping teaspoon onto wax paper or baking sheet and let set until firm. | | |
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Reply
| | | From: Genie· | Sent: 10/1/2008 4:24 AM |
| Butterscotch Chow Mein Noodle Candy | | 1 (3 oz.) can chow mein noodles
1 c. honey
2 tbsp. butter
1/8 tsp. salt
1 c. coarsely chopped nuts
1/4 c. sugar
1/2 tsp. vanilla
1 (6 oz.) pkg. butterscotch morsels
| | | Instructions | | Combine noodles and nuts in mixing bowl; set aside. Combine honey, sugar, butter, vanilla and salt in saucepan and bring to a full boil over moderate heat, stirring constantly. Remove from heat. Add butterscotch morsels and stir until melted and smooth. Pour over noodles and nuts. Mix gently until coated; drop by heaping teaspoon onto wax paper or baking sheet and let set until firm. . | | |
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Reply
| | | From: Genie· | Sent: 10/16/2008 5:05 AM |
| Butterscotch Fudge
1 lb. brown sugar
1 c. sugar
1 c. evaporated milk
1/2 c. butter
1 (6 oz.) pkg. butterscotch morsels
1 can marshmallow fluff
1 tsp. rum extract
1/2 tsp. vanilla
1 c. chopped nuts
Cook sugars, milk and butter to soft ball stage. Remove from heat and add butterscotch, marshmallow and extracts. Stir until begins to lose its gloss. Add chopped nuts and pour into a greased 13x9 inch pan. Cut into squares while warm to prevent crumbling. | |
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Reply
| | | From: Genie· | Sent: 10/16/2008 8:33 PM |
| Two Flavor Fudge
2 cups firmly packed brown sugar
1 cup granulated sugar
1 cup evaporated milk
1/2 cup butter
1 7-ounce jar marshmallow cream
1 6-ounce package butterscotch morsels
1 6-ounce package semisweet chocolate morsel1 cup waalnuts, chopped
1 teaspoon vanilla
In a saucepan combine first 4 ingredients. Bring to a full boil over moderate heat, stirring frequently.
Boil 15 minutes over moderate heat, stirring occcasionally. Remove from heat. Add marshmallow cream, butterscotch morsels and chocolate morsels. Stir until morsels are melted and mixture is smooth.
Blend in walnuts and vanilla. Pour into a greased 9-in. x 9-in. pan. Chill until firm.
Makes: about 2-1/2 pounds Fudge. | |
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Reply
| | | From: Genie· | Sent: 10/16/2008 8:34 PM |
Butterscotch Fudge recipe
Ingredients:
14 oz of sweetened condensed milk.
11 oz of white chocolate chips.
11 oz of butterscotch chips.
1 teaspoon of rum flavoured extract.
1 teaspoon of butter flavoured extract.
Preparation Instructions:
Combine condensed milk, butterscotch chips and white chocolate chips in medium sauce pan over medium heat. Stir until the mixture has melted and is smooth. Take off the hear and mix in the rum and butter flavourings. Pour into a dish and refrigerate for about half an hour or until firm. Cut and serve.
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