Candy Nuts

Butterscotch Fudge

Butterscotch Fudge_3 on Whisk Together

Recipe:   This was  a new Christmas recipe this year.  I like to test them out before posting and that is why this recipe and a few other “holiday” recipes will be posted after the holidays.  But, I would rather they be good recipes – and that is what pinning on Pinterest is for anyway, right?  This recipe is made similar to be old chocolate fudge standby recipe, but with a praline/nutty/butterscotch flavor and fudge texture.  Since it is candy, I did not alter the recipe if any at all.  Candy is more of a science than an art it seems.  I highly recommend making this and any other candy recipe in a stainless steel pot and not a non-stick pot.

If you want to make candy, go ahead and by a candy thermometer.  It saved me so much money in ingredients in the long run.  Always test it once a year to make sure it is accurate.  To do this, simply put your candy thermometer in a pot of water.  The boiling water should register 212 degrees.  If it is a little low or high by a few degrees, get another thermometer or adjust the temperature of the recipe.  So for example, if your thermometer reads 215 degrees when the water is boiling, then it reads 3 degrees high.  Make sure that when your caramel recipe asks to remove the pan at 238 degrees, that you take the pot off at 235 degrees.


Butterscotch Fudge
8×8 or 9×9 pan of about 16 pieces of fudge or 32 small pieces

1/4 cup (4 ounces or 1/2 stick) unsalted butter
3/4 cup (6 ounces) sour cream
1 cup (7.5 ounces) brown sugar
1 cup (7 ounces) sugar
2 Tb. light corn syrup
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup (2 ounces) nuts (whole or coarse chop; I used walnuts and pecans would be awesome, too)
walnuts or pecans for topping

1.  Spray or butter an 8″ square pan for thick pieces or 9″ square pan for thinner pieces.  Line the pan with parchment.  Or, you could also use non-stick foil and I have had a lot of success with that as well.

2.  In a 2 or 3 quart pot (not non-stick):   Add your butter, sour cream, brown sugar, sugar, salt and light corn syrup.

3.  Stir over medium heat to melt the butter.  Clip the candy thermometer onto the pot once the butter melts.  Take the pot OFF the burner once it hits 238 degrees (F).

4.  Once off the burner, add the salt and vanilla.  Stir that in.  Add in your nuts.  Let sit for about 5 minutes.  Stir the fudge until it starts to thicken a bit. About 1 minute.  After 1 minute mine got almost so thick I couldn’t pour it into the pan.  Pour the mixture into the pan and let it sit until completely cool – about 2 to 3 hours if you can keep the family away from it for that long.

Butterscotch Fudge_1 on Whisk Together

Recipe from King Arthur Flour “Baking Sheet”  Holiday 2013

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