Subj : Peanut Butter Butterscotch Marshmallow Fudge
To : All
From : Mojo
Date : Fri Jun 17 2016 10:31 am
Peanut Butter Butterscotch Marshmallow Fudge
Ingredients
1/2 cup unsalted butter, softened
1 heaping cup creamy peanut butter (not natural and not homemade because
they're too runny)
two 11-ounce bags butterscotch chips
1/2 teaspoon salt, or to taste
one 10-ounce bag mini marshmallows, with 1/2 cup reserved for sprinkling
Directions
1. Line a 9x9-inch pan with aluminum foil and spray with cooking spray; set
aside.
2. To a large pot, add the butter, peanut butter, butterscotch chips, salt, and
heat over low heat to melt, stirring nearly continuously until melted. Be
careful so you don't scorch the butterscotch chips and I find starting with
softened butter to be very helpful. If the last few butterscotch chips are
resistant to melting, it's okay.
3. Remove pot from the heat, add the marshmallows, reserving 1/2 cup for
sprinkling on top, and stir to combine. Work quickly and don't overmix because
you don't want all the marshmallows to melt; some will melt and some will stay
intact.
4. Turn mixture out into prepared pan, smoothing the top lightly with a
spatula.
5. Evenly sprinkle with reserved 1/2 cup marshmallows, tapping them down gently
with your fingers or a spatula.
6. Refrigerate for at least 4 hours or overnight before slicing and serving.
7. Enjoy directly from the fridge. Fudge will keep airtight in the fridge for
up to 1 month.
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