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Butterscotch Fudgecandies, holiday 1 cup sugar 1/2 cup butter 3/4 teaspoon salt 7 1/2 oz jar marshmallow creme 5 1/3 oz can evaporated milk 12 oz butterscotch chips 1/2 teaspoon vanilla 1/2 cup pecans, chopped Combine the sugar, butter, salt, marshmallow creme, and milk in a heavy saucepan. Cook to rolling boil over medium low heat. Continue to boil for 5 full minutes, stirring frequently. Remove from heat and add butterscotch chips, vanilla, and pecans. Stir until chips are melted. Pour into well-buttered 9x9 inch square pan. Cool and cut into squares. Classic Holiday Cooking
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