Wednesday, December 19, 2012

Butterscotch . . . Somethings

In the summer, we usually hit up the local ice cream shop. 99% of the time Eric orders a butterscotch milkshake. I think next to peppermint, it's his favorite flavor. So I had planned on making butterscotch fudge for him this Christmas. I used the Nestle Toll House recipe for butterscotch fudge. The only alteration I made to the recipe was taking out the nuts. But the fudge never set. I even tried freezing it. The recipe had awesome reviews; I don't know what went wrong, but the fudge was a fail. However, while some kitchen fails have to go in the trash, others can be transformed. So that's what I attempted to do with the butterscotch fudge. It tastes damn good (Eric said he'd happily eat it with a spoon) so I turned it into a truffle-like candy I'm calling a "something." But these somethings need to be kept in the freeze, otherwise they don't exactly melt, but become gooey and lose their shape. Even transformed, they're not my most successful concoction, but Eric loved them so much that I thought I'd share the recipe anyway.

1 1/2 cups granulated sugar
2/3 cup evaporated milk
2 tablespoons unsalted butter
1/4 teaspoon salt
2 cups mini marshmallows
1 2/3 cups (11-ounce package) of butterscotch chips
1 teaspoon vanilla extra
nuts, powdered sugar, sprinkles, etc.

Line an 8x8-inch baking pan with parchment paper.

In a saucepan, combine sugar, evaporated milk, butter, and salt and bring to a full rolling boil over medium heat, stirring continuously. Let boil for 4 to 5 minutes, stirring constantly. Remove from heat.

Stir in marshmallows, chips, and vanilla extract. Stir vigorously until the marshmallows and chips are completely melted and the mixture is smooth. Pour into prepared pan and freeze overnight.

Scoop out a heaping tablespoon of the butterscotch "fudge," roll into ball, then roll the ball in chopped nuts, powdered sugar, sprinkles, whatever you'd like. I used up some leftover pecans and powdered sugar. Set the balls on waxed paper lined plate and refrigerate. Since these suckers become gooey rather quickly, it's better to work in batches.

Store in an airtight container in the freezer.



2012 Christmas Baking List
Christmas Kiss Cookies
Tea Cookies
Cornflake Wreath Cookies
Candied Citrus Peels
Christmas Candy Corn
Homemade Chocolate-Covered Cherries
Sea Salt Nutella Fudge
Peanut Butter Fudge
Spiced Cranberry Juice

Check out last year's baking list!

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