But this is not one of those recipes.....
I can't remember exactly where I found this recipe. It was either in one of my Martha Stewart mags, or it was from one of my Grandmothers old mags (she had them that dated back to the 60's, so there is no telling). It is on a note card and at the time I didn't think about quoting my source. An odd thing for me, since I have a degree in history and we are all about quoting sources. (plagiarism is a pet peeve of mine). When I cut it out 7 years ago facebook, myspace, flickr, etc. weren't even around let alone blogging. Now the card is yellowing and the the magazine paper is getting brittle. I was going to scrapbook it, but I'm streamlining my life right now so at least here I don't have to make a place for it on my shelves.
This has been a holiday favorite since the first time I made 7 years ago. If I don't make it to take to my in-laws for the holidays, they get like crazy mad at me. I walk a thin line with them anyways. My relationship is strained with them at the best of times. If I don't bring butterscotch fudge at Thanksgiving AND Christmas I'm in the doghouse until they get it. I know it's a sad, but it is what it is.
So here it is.....
Nonstick spray coating
2 cups sugar
2 5oz cans evaporated milk (1 1/4 cups)
1/2 cup butter (you can use margarine, but I don't recommend it)
2 12oz packages of butterscotch pieces
1 13oz jar of marshmallow creme/fluff
1 tsp. vanilla
1 1/2 cups toasted chopped pecans
an extra 1/2 cup of butterscotch pieces
Line a 13x9x2-inch baking pan with aluminum foil. Spray with nonstick coating; set aside.
Spray the sides of a 3-quart heavy saucepan. In the saucepan combine sugar, milk, and butter. Cook and stir over medium heat to boiling. Carefully clip a candy thermometer to side of pan. Cook and stir constantly over medium heat to 234 degrees, soft-ball stage ( about 15 minutes), scraping the bottom of the pan as you stir.
Remove the pan from heat; remove thermometer. Add the 2 packages of butterscotch pieces, marshmallow creme and vanilla; stir till melted. Stir in 1 cup of the pecans. Pour into the prepared baking pan, spreading evenly.
This step is optional, but I highly recommend it. It give it that razzle dazzle. While fudge is still warm, sprinkle with remaining nuts and butterscotch pieces; press gently into top. Cool in the pan. Cover and chill in the refrigerator till firm. Remove fudge and foil from pan. cut into 1-inch squares. Store in the refrigerator for up to 1 week. (It actually lasts longer than that, if store in and air tight container.)
Makes 4 1/2 pounds (117 pieces)
This is perfect for those homemade gifts around the holidays. Sure to be a favorite at you next get together. This is a rich recipe, and must be kept cool or it gets to soft.
Hee Hee!!!!! I found a challenge that the theme this week is food. Yummmmm........ It is held by Four ladies and a patient man and Linkie lueville. So if your in the mood to see some yummy photos or have some you would like to share check it out.