CHEW THIS! Butterscotch Fudge

The following “Chew This!” column has been reprinted from “The Shelbyville News”. By: Blaise Doubman.

Butterscotch Fudge Perfect for Holidays
Blaise Doubman

When I was growing up, I hated butterscotch. I remember my Grandma Barbra and her friend Carol Gregory, seemingly obsessing over the flavor and it always made my tongue curl. I could not understand how or why anyone would want to eat anything butterscotch when there were offerings in chocolate and or caramel instead! Ha! I was like this for years and years, until finally a friend of mine convinced me to try some butterscotch ice cream. I loved it! Then it developed into trying butterscotch candy, butterscotch pies, butterscotch pudding and even butterscotch brownies and believe it or not, I loved them all! I had either really been missing out all those years or perhaps I had to wait until my taste buds had fully matured? Either way, my love of butterscotch took hold and has not let me go yet! On my website I have recipes for butterscotch crunch bars, which are deliciously crunchy bars topped with chocolate and a recipe for butterscotch flavored Rice Krispie treats, that use a box of instant butterscotch pudding mix, mixed inside the treats! How many times can I say butterscotch? Ha!

My love of all things butterscotch, naturally led me to develop and try recipes for a variety of things, including but not limited to, oatmeal scotchies, pies, brownies, cakes, frostings, breads and candies. I knew I had a hit on my hands with the recipe I am sharing today because it lasted exactly 45.457 seconds in my house! It was literally gone before I could take more than one photo. How many pieces did I eat? Well, I will, like my political beliefs and diet tips, leave that left unsaid. When developing this recipe, I can safely say that as long as you have two full cups of marshmallows, it does not matter their size. Just adjust accordingly. Do not however, substitute the pure vanilla extract in this recipe with any other flavorings. Do not be tempted to try maple or butterscotch because trust me, they do not work. Something about the pure vanilla extract really pairs with the butterscotch flavor of the chips without two many different flavor notes clashing against each other. The part of this recipe that tells you to hand beat for five minutes is particularly important. It cools the fudge slightly before pouring into the pan plus it somehow creates a lighter texture that is really desirable in the end. This fudge makes as many pieces as the size you want to cut and makes the perfect Holiday gift!

Butterscotch Fudge

It is important to only refrigerate this fudge for 30 minutes. Any longer and it will turn hard. Keep any leftover pieces in an airtight container at room temperature. Leftover fudge can be kept for up to 5 days.

2 1/4 cups white granulated sugar
1/2 cup evaporated milk
4 tablespoons butter
1/2 teaspoon salt
2 cups marshmallows
2 cups butterscotch chips
2 teaspoons pure vanilla extract

Start by lining a 9-inch square baking pan with aluminum foil. Spray lightly with non-stick cooking spray.

In a medium sized pot over medium heat combine the white granulated sugar, evaporated milk, butter, salt and marshmallows.

Stir constantly and bring to a light boil.

Once at a light boil, continuing stirring, for 6 minutes. The mixture will turn a slight caramel color when ready and will slightly thicken in texture.

Remove from the heat.

Add in the butterscotch chips and pure vanilla extract. Stir to combine.

Beat well, by hand, for 5 minutes.

Pour into the prepared pan and smooth out the top evenly.

Refrigerate for 30 minutes.

Remove, cut and serve.

Ask and Answer: I got an email from Peggy, a Spiceland reader, who wanted to know if sifting flour was really that important. My answer to her was the following. People have strong opinions about sifting their flour and even their cocoa powders and powdered sugars. But let me tell you a secret. Unless your flour, cocoa powders, powdered sugars, etc. are lumpy – there is really no need to sift! If I find that my flours, etc. may have lumps – here is what I do. I take whatever it is that I am using that may need to be sifted and I place it into a bowl and use a wire whisk. It is so much easier than sifting and it “whisks” out all the lumps – if there are any! Works every time. Thank you for your question Peggy and I hope this helps you.

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