15 Minute Butterscotch Fudge

by Mary on March 21, 2012




Easy Butterscotch Fudge

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
12 ounces butterscotch chips
7 ounces marshmallow creme
1 tablespoon vanilla extract


  1. Combine sugar, butter (or margarine) and milk in a 2 1/2 quart saucepan.
  2. Bring to a full rolling boil, stirring constantly.
  3. Continue boiling 5 minutes over medium/medium-high heat, stirring.
  4. Remove from heat, stir in butterscotch chips until melted.
  5. Add marshmallow creme and vanilla; beat until blended.
  6. Pour into greased 13×9 inch pan.
  7. Let cool and serve. (Best results if you refrigerate for at least 1 hour before serving)
  8. Store fudge in the refrigerator.

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