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| BUTTERSCOTCH FUDGE | |
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2 c. light brown sugar 1 c. white sugar Dash of salt 1 tsp. vanilla 1/2 stick butter 2 tbsp. maple syrup 1 tbsp. marshmallow fluff About 2/3 c. evaporated milk 1/2 c. chopped nuts, if needed Boil until it reaches 245 degrees on candy thermometer or until a firm ball forms in cold water. Cool and then beat until it loses its shine and gets thick. Pour into a greased pan. | |
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recipe reviews #55841
Betty Mohan (Canada) says:
This recipe never fails. It is smooth and creamy and I have made it three times already for Christmas and it has all gone. That's the only bad thing, you can't stay out of it. New Brunswick
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