This year, I’m kicking off my Christmas baking by making butterscotch fudge.
I use my precious stash of butterscotch chips for two things – oatmeal butterscotch chip cookies and butterscotch fudge, and I’m always careful to keep a bag in reserve for this moment. Christmas just wouldn’t be as sweet without butterscotch fudge.
When I lived in Canada, making the butterscotch fudge was my sister-in-law’s domain. I’d never done battle with a jar of marshmallow fluff and I was happily oblivious to the many pitfalls that can befall the novice fudge maker.
Since moving to the UK, I’ve discovered them all while making every mistake possible. Using condensed milk instead of evaporated, choosing too big a pot or too small, boiling for too short a time and for too long.
I’ve produced fudge too sticky to spread, fudge as sharp as glass, and fudge that could only be eaten straight from the freezer (or with a spoon).
But those days are behind me now (knock wood), and my butterscotch fudge is consistently velvety soft with just a hint of bite. It took a fair amount of willpower to wrap it all up and stash it away for a couple of weeks until festivities commence.
- 1 cup caster sugar
- 1/4 cup butter
- 7 1/2 oz jar marshmallow cream
- 2/3 cup evaporated milk
- 1 350g (12 oz) package butterscotch chips
- 1/2 tsp vanilla
- 1/2 cup chopped peanuts
- Grease a 9″x9″ cake pan and set aside.
- In a medium-sized saucepan, combine the caster sugar, butter, marshmallow cream and evaporated milk.
- Set the saucepan over a medium-high flame, and bring to a rolling boil. Cook for exactly five minutes, stirring constantly.
- Remove the saucepan from the heat. Quickly add the butterscotch chips and vanilla, and stir until the butterscotch pieces are melted and well blended. Stir in the peanuts.
- Pour the mixture into the pan and let it cool. Cut into small squares with a sharp knife.