Saturday, December 12, 2009

Butterscotch Toffee Candy

Years of trying to come up with the perfect fudge recipe have yielded a variety of results...none of them a perfect fudge recipe. I've made pumpkin flavored glop, maple infused rocks and peppermint scented glue. Somewhere along the way, this recipe came about. I was going for Butterscotch fudge and ended up with a cross between a fudge and a caramel. It wasn't too grainy, runny, or any of the other ghosts of candies past. Even the flavor was classic, creamy Butterscotch. I've made this candy a couple times now and enjoyed them so much I'm looking forward to making this "mistake" again!



Butterscotch Toffee Candy

2 lb. brown sugar (2 lb boxes)
1 stick butter
1 cup evaporated milk
1 jar marshmallow creme, 7oz
1 teaspoon vanilla
1 1/2 cups toffee pieces/bits
2 packages butterscotch chips

Combine brown sugar, butter and evaporated milk in a large saucepan. Bring to a boil and simmer until soft ball stage. Add marshmallow creme and beat with an electric mixer (while still in saucepan) until mixture is very thick (about 7-10 minutes). Add remaining ingredients except toffee pieces and continue to beat well. Stir toffee into mixture.
Pour into greased baking dish (depending on thickness you want, 8x8 for thick, 9x13 for thinner candy) let sit until firm. Cut into bite sized pieces with a warm knife (dip knife in warm water between cuts). Store in a covered container or wrap individual pieces in saran wrap.

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