lass measure with handle, combine butterscotch chips and 1/3 cup
emove from heat and add butterscotch chips, Marshmallow Creme and vanilla
rom heat; remove thermometer. Add butterscotch pieces, Marshmallow Creme and vanilla
enerous portion of fudge sauce.
MAKE THE FUDGE SAUCE: (OPTIONAL).
Remove from heat; stir in butterscotch chips and marshmallow cream until
rom heat.
Stir in butterscotch morsels and marshmallow cream until
Grease a 9-inch square pan.
In a 3-quart saucepan, combine sugar, evaporated milk, marshmallows, butter and salt.
Cook over low heat, stirring constantly until mixture starts to bubble. Reduce heat to a very low temperature and cook 5 minutes longer, stirring occasionally.
Remove from heat and quickly add the nuts, butterscotch chips and vanilla.
Stir until chips are completely melted.
Immediately pour mixture into pan and, if desired, decorate the top of fudge with large pecan pieces.
Makes 3 dozen 1 1/2-inch pieces.
Combine morsels and peanut butter in top of double boiler. Place over hot (not boiling) water until morsels melt.
Remove from water and stir until blended.
Add milk and stir until blended. Spread in foil lined 8-inch square pan.
Press chopped nuts into fudge.
Cut into 1-inch squares when firm.
Line a 8-inch square pan with foil extending foil over edges lightly butter foil.
Melt chips over low heat until smooth remove from heat.
Stir in frosting,add peanuts and almond brickle chips mix until well coated.
Spread into pan.
Refrigerate 1 hour.
Remove fudge by lifting foil remove foil cut into 36 squares.
Line an 8-inch square pan with foil.
In small microwave bowl place butterscotch chips and 1/3 cup Eagle Brand and set aside. Put chocolate chips, remaining Eagle Brand and vanilla in microwave bowl.
Microwave at High 1 minute and stir until chips are melted. Do same for butterscotch chips and fold in walnuts.
Start with chocolate layer.
Spread evenly the butterscotch over chocolate layer.
Refrigerate until firm.
Remove from pan and cut into squares.
Line 8-inch square pan with foil.
In small bowl, place butterscotch chips and 1/3 cup sweetened condensed milk; set aside.
In medium bowl, place chocolate chips, remaining sweetened condensed milk and vanilla.
Microwave on High 1 minute; stir until chips are melted.
Stir in walnuts.
Spread into pan. Microwave butterscotch chips on High 45 seconds; stir until chips are melted.
Spread evenly over chocolate layer.
Refrigerate until firm.
Remove from pan; peel off foil and cut into squares.
Bake cake according to directions.
Remove from oven.
While still hot, poke 24 holes in the cake with wooden spoon.
Let cool. Pour over cake the Eagle Brand milk and butterscotch fudge caramel topping.
Cool completely.
Top with Cool Whip and crushed Skor or Heath bars.
Keep refrigerated.
In a 2-quart glass measure, combine sugar, butter or margarine and milk.
Microwave on High 8 1/2 to 10 1/2 minutes or until sugar is dissolved, stirring twice.
Add remaining ingredients and stir until butterscotch is melted and cream is well blended.
Turn into a well-greased 9 x 13-inch baking dish.
Chill until firm. Yields sixty 1 1/4-inch pieces.
Use 8-inch square pan.
Spread 1/2 cup evenly on bottom of pan; set aside.
In a large saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt.
Bring to full boil over moderate heat, stirring constantly.
Boil 5 minutes, stirring constantly.
Add butterscotch flavored morsels.
Stir until morsels melt and mixture is well blended.
Stir in orange extract and orange rind.
Pour into prepared pan.
Sprinkle remaining 1/2 cup chopped nuts on top.
Chill in refrigerator until firm (about 2 hours).
n microwave-safe bowl, place butterscotch chips and 1/3 cup
In microwaveable mixing bowl, cook butterscotch chips for 2 1/2 to 3 minutes on 50% power, stirring once or twice until melted.
Blend in milk, peanut butter, vanilla and salt.
Cook for 1 1/2 to 2 minutes on HIGH, until bubbly, watching closely.
Spread into buttered 8x8 inch baking dish.
Chill until firm.
Cut into squares.
Keep refrigerated.
f the pan and transfer fudge onto a cutting board and
Line 8-inch square pan; you can use a Pyrex dish.
In small microwave-safe bowl, place butterscotch chips and 1/3 cup sweetened condensed milk; set aside.
In medium microwave bowl, place chocolate chips, remaining sweetened condensed milk and vanilla; microwave on High (100%) for 1 minute.
Stir until chips are melted.
Stir in walnuts.
Spread evenly into prepared pan.
In large saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt.
Bring to full boil over moderate heat, stirring constantly.
Boil 5 minutes, stirring constantly.
Remove from heat.
Add butterscotch chips.
Stir until melted and well blended.
Add orange extract and rind (can omit this).
Add nuts.
Pour in greased, 8-inch square pan.
Chill in refrigerator.
Makes 2 1/3 pounds candy.
Combine sugar, brown sugar, milk and butter.
Boil for 15 minutes over medium heat; stir frequently.
Remove from heat. Stir in marshmallow cream.
Stir in butterscotch and chocolate chips; stir until melted.
Stir in pecans and vanilla.
Pour into 2 (9 x 13-inch) buttered dishes.