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Butterscotch-Pecan Fudge

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  • Prep 35 min
  • Total 2 hr 35 min
  • Servings 48
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Serve your guests with this butterscotch-pecan fudge – a tasty dessert.
Updated Dec 12, 2011
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Ingredients

  • 1 1/2 cups packed dark brown sugar
  • 1/2 cup butter
  • 1 can (5 oz) evaporated milk
  • 1 jar (7 oz) marshmallow creme
  • 1 bag (11 oz) butterscotch chips
  • 1 cup chopped pecans

Steps

  • 1
    Grease bottom and sides of 8-inch square pan with butter. In 3-quart heavy saucepan, cook brown sugar, 1/2 cup butter and the milk over medium heat, stirring constantly, until butter is melted.
  • 2
    Stir in marshmallow creme. Heat to boiling over medium heat; boil about 5 minutes, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Add butterscotch chips; stir until smooth. Stir in pecans.
  • 3
    Spread in pan. Let stand 2 hours or until firm. Cut into 6 rows by 8 rows.

Tips from the Betty Crocker Kitchens

  • tip 1
    Check the accuracy of your candy thermometer before making this fudge or other candy. Heat saucepan of water to boiling with thermometer clipped onto the side; boil 2 minutes and thermometer should read 212°F.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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