Chocolate Butterscotch Fudge Recipe


Ingredients

1 cup sugar
15 oz sweetened condensed milk
1/2 cup water
6 oz semisweet chocolate pieces
6 oz butterscotch flavored pieces
1/4 cup butter or regular margarine
1 tsp vanilla
1 cup chopped walnuts


Directions

An original recipe from a Georgia homemaker. She combined three
different fudge recipes and came up with this fast fix fudge that
doesn't require refrigeration.

Combine sugar, sweetened condensed milk, water, chocolate and
butterscotch pieces in 3 quart heavy saucepan. Cook over medium
heat,stirring constantly, to soft ball stage (234F) Remove from heat.
combine butter and vanilla in mixing bowl. Pour hot mixture into
bowl. Beat with electric mixer at high speed until mixture starts to
thicken. Stir in walnuts. Spread into greased 9 inch square baking
pan. Cool and cut in 1-1/2 inch squares. Makes 36 pieces. Origin:
Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens.


Servings: 1 servings

 

 

Chocolate Butterscotch Fudge Recipe brought to you by Recipe Ideas


Categories: Candy; Chocolate; Dessert; Fudge


The History of Recipes

Food historians have found proof that recipes existed way back into ancient history, certainly as far into history as early Egypt, and maybe further still. Interesting though that maybe, sadly, these ancient records were just very basic hieroglyphic or cunieform recipes for preparing meals.

As our culinary historical trip moves on a few more years we have a couple of interesting recipe books which appeared in the 14th Century : a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they are unconnected to the curry that appears on menues today, but rather recipes for the types of meals prepared by the chefs of the rich and wealthy people of the period.

By the arrival of the 1900s, recipe books were in high demand, mostly as a result of more people being able to read, people having more spare time and disposable income.

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We hope you enjoy this Chocolate Butterscotch Fudge recipe.

 


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