Saturday, 27 April 2013

Butterscotch Fudge Recipe

Butterscotch Fudge Recipe

    1-1/2 tsp plus 1/2 cup butter, melted, split
    2 glasses loaded brownish sugar
    1 cup sugar
    1 cup disappeared milk
    1 jar (7 ounces) marshmallow creme
    1/3 cup Jif® Frothy Peanut Butter
    1 tsp. vanilla flavor extract
    1 cup butterscotch chips


    Line a 9-in. rectangle pan with aluminum foil and oil the aluminum foil with 1-1/2 tsp butter; set aside. In a large heavy pot, merge the carbs, dairy products and remaining butter. Get ready and mix over technique heated until sugar is demolished. Bring to a fast boil; steam for 5 minutes, mixing regularly. Reduce warm to low; mix in the marshmallow creme and peanut butter until demolished and combined.
    Eliminate from the heat; mix in vanilla flavor. Add the butterscotch chips; mix until snacks are demolished. Add into prepared pan. Chill for 4 hours or until company. Using aluminum foil, remove fudge from pan; properly remove off aluminum foil. Store in fridge. Yield: 2-3/4 pounds.

Nutritional Information 1 providing (1 each) is equal to 75 calorie consumption, 3 g fat (2 g soaked fat), 4 mg cholestrerol levels, 27 mg salt, 12 g carbs, track roughaege, 1 g proteines

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