Butterscotch fudge is usually one on the firmer fudge flavors. Butterscotch fudge that doesn't set firmly can be used to make a delicious cake frosting, or ice cream topping. Unset butterscotch fudge poured over butterscotch brownies would be a sweet treat not to be forgotten. Butterscotch chips with pecan or walnut pieces to add texture, and marshmallows make this treat extra special. This fudge can be easily confused with peanut butter fudge in appearance. Adding nuts to one or the other makes the confusion less likely. Soy and almond milk do well for making fudge with the addition of cornstarch.
Pre Cook Preparation:
A. Timer set to the time to begin preparation prior to cooking
B. Stay with meal to stir frequently
Meal Adaptations:
Physical Accommodations:
Electric mixer
Large handled measuring cups and spoons
Large handled mixing spoons
Visual Accommodations:
Easily identifiable labeled ingredients
Long oven mitts
Brightly colored measuring cups, spoons, and bowls
Potential Food Allergy or Intolerance:
Butter (lactose)
Milk (lactose)
Pecans (diverticulitis, nuts)
Sugar (diabetics)
Vanilla flavor (gluten)
Walnuts (diverticulitis, nuts)
Meatless Preparation Avoid:
Butter
Milk
Substitute with: ________________
Utensils:
Measuring cups
2 Mixing bowls
Microwave safe cup
Spoon
Toothpick (round)
Whisk
Pan:
Cooking: 8 quart pan
Cooling: Buttered aluminum foil pan, or glass pan
Ingredients:
Meat: None
Vegetables: None
Other ingredients:
Cooking:
1/4 cup butter
1 plate, bowl, or cup of ice water
5 ounce can of evaporated milk
7 ounce jar of marshmallow cream, or
7 ounces of bagged marshmallows
2.5 cups of sugar
Dash of salt
After Cooking:
10 to 12 ounce bag of butterscotch chips (to taste) ***
*** Split into equal amounts if using one fudge recipe to make multiple flavors.
Optional:
1 cup of chopped pecans, or
1 cup of chopped walnuts ***
*** Split into equal amounts if using one fudge recipe to make multiple flavors.
Preparation time: 15 minutes
Preparation:
Preparation for Cooking:
1. Butter a glass of aluminum foil pan.
2. Prepare a mixing bowl with:
10 to 12 ounce bag of butterscotch chips (to taste)
Stirring spoon
Optional:
1 cup of chopped pecans, or
1 cup of chopped walnuts ***
Cooking:
1. Combine in 8 quart pan:
1/4 cup butter
1 plate, bowl, or cup of ice water
5 ounce can of evaporated milk
7 ounce jar of marshmallow cream, or
7 ounces of bagged marshmallows
2.5 cups of sugar
Dash of salt
2. Stir over medium heat until it boils lightly. Stir constantly.
3. Turn temperature down 1/3, while keeping it at a light boil. Stir constantly.
4. After about 5 minutes of boiling, drop a pea sized amount into the ice water. If it forms a ball, the fudge is ready. If not, continue stirring and try again in a minute based on the texture of the fudge.
5. Once ready, pour into prepared mixing bowl.
6. Mix thoroughly until the fudge begins to set.
7. Pour into buttered pan. Allow to cool before slicing.
Cook Temperature: Medium
Cook Time: 20 to 25 minutes
Servings: About 15
Storage Solutions: Round containers in individual servings
Counter safe: 30 minutes to an hour to cool enough to place in the fridge or freezer
Fridge safe: 3 to 4 days * Per What's Cooking America Storage Chart link in Resources
Freezer safe: 4 to 6 months * Per What's Cooking America Storage Chart link in Resources
Reheat Instructions: (Good for quick thawing)
Microwave: Time and temp may vary.
1. Place in a microwave safe dish (not plastic).
2. Heat until food is warm.
3. Minimum 30 seconds.
Add your microwave time here: _____________.
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