Quick and Easy

Butterscotch marshmallow fudge

There's nothing quite like the caramel creaminess of butterscotch, so add it together with marshmallows and fudge and you've got a winner! This recipe is perfect for a sweet Christmas gift.
Butterscotch marshmallow fudge
36 small_piece
25M

Ingredients

Method

1.Line the base and sides of a 21cm square cake tin with baking paper.
2.In a medium saucepan, combine the sugar and cream and bring to the boil, stirring until the sugar has dissolved.
3.Simmer for 3-4 minutes, then remove from heat and immediately stir in remaining ingredients. Pour into tin and smooth top. Let cool for 30 minutes then chill for at least 4 hours before cutting.
4.It will keep airtight in the fridge for at least a week… if it lasts that long!

• Add chopped roasted nuts for crunch or a little coffee powder for a caffeine kick. • *Check label if eating gluten free.

Note

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