Easy Butterscotch Fudge

15 mins (prep 5, cooking 10)
6 ingredients
60 servings
Simple and quite delicious, no candy thermometer or "soft ball stage test" needed. I think the taste is better when made with butter, however, margarine may certainly be used. The way I cut mine, I get about 60 small pieces out of a pan. The recipe makes approx. 3 pounds. I cool my fudge in the fridge first to harden, then put back out in a sealed container at room temperature. This recipe is a modified version of the one found on the Kraft marshmallow creme jar. Time doesn't include cooling time; you can decide when it's ready.

Categories:  low-protein , <-15-mins , candy , fudge , quick , number-of-servings , low-in... , low-sodium , time-to-make , for-large-groups , dessert ,
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Serving Size (20.83 g)
Servings 60
Amount per Serving
Calories 81.99 Calories from Fat 21.6
% Daily Value *
Total Fat 2.4g 221.97%
Saturated Fat 1.53g 457.64%
Trans Fat 0.1g %
Cholesterol 6.42mg 128.31%
Sodium 38.95mg 97.36%
Total Carbohydrate 15.6g 311.94%
Dietary Fiber 0.05 g 12.25%
Sugars 11.84 g %
Protein 0.11g 13.24%
Vitamin A 79.01IU% Vitamin C 0.02mg%
Calcium 3.86mg% Iron 0.02mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
evaporated milk, marshmallow creme