Butterscotch Rocky Road Fudge
This Butterscotch Rocky Road Fudge is the perfect decadent treat to have on hand for those times when you're craving something sweet.
Ingredients
- 1 1/2 cups granulated sugar
- 1 5-ounce can evaporated milk
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 1/2 cups miniature marshmallows divided
- 1 11-ounce package butterscotch morsels
- 1/4 cup toasted almonds roughly chopped
- 1/4 cup dark chocolate chips
Instructions
- Line an 8-inch square baking pan with foil so that some hangs over on two sides and then grease lightly with cooking spray. Set aside.
- In a large heavy-duty saucepan, combine the sugar, evaporated milk, butter and salt. Set over moderate heat and bring to a full rolling boil, stirring constantly. Boil, stirring nonstop, for 4 to 5 minutes.
- Remove from heat and add 2 cups of the marshmallows, the butterscotch morsels, and vanilla extract. Stir vigorously for 1 minute or until everything is melted and smooth. Immediately pour into the prepared pan and spread out into an even layer. Working quickly, sprinkle the top with the almonds, chocolate chips and remaining marshmallows. Use your hands to lightly press the toppings into the fudge so that they don't fall off. Cover loosely with plastic wrap, and chill in the fridge for at least 2 hours or until firm.
- Once chilled, use the aluminum to lift the fudge out of the pan. Cut into 48 squares and serve. Leftovers can be stored in an airtight container and kept at room temperature for up to 1 week. Enjoy!