Saturday, 20 April 2013

Butterscotch Fudge Recipe

Butterscotch Fudge Recipe

    1 tsp. plus 2 tbsps butter, divided
    1-2/3 glasses sugar
    2/3 cup disappeared milk
    1/2 tsp. salt
    2 glasses small marshmallows
    1 package (10 to 11 ounces) butterscotch chips
    1/2 cup sliced walnuts
    1 tsp. walnut flavoring


    Line an 8-in. rectangle pan with aluminum foil and oil the aluminum foil with 1 tsp. butter; set abaye.
    In a large pot, merge the glucose, dairy products, salt and staying butter; prepare and mix over method warm until combination comes to a steam. Boil for 5 minutes, mixing regularly.
    Eliminate from the heat; add the chocolate buttons, snacks, almonds and walnut flavor. Stir until chocolate buttons and snacks are dissolved. Scoop into prepared pan. Let stand until set.
    Using aluminum foil, raise fudge out of pan. Eliminate foil; cut fudge into 1-in pieces. Store in an air-tight package at 70 degrees. Yield: about 1-1/2 pounds.

Nutritional Information 1 piece is equal to 62 calorie consumption, 2 g fat (2 g soaked fat), 2 mg cholestrerol levels, 29 mg salt, 10 g carbs, track roughage, 1 g proteins.

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