Butterscotch Penuche Fudge

By debicakes62

Ingredients

• 1 1/2 cups sugar
• 1 cup packed brown sugar
• 1 12 oz. package butterscotch chips
• 1/3 cup light cream
• 1/3 cup milk
• 2 tablespoons
• butter or margarine
• 1 teaspoon vanilla extract
• 1/2 cup walnut pieces

Details

Servings 36

Preparation

Step 1

Butter a 9-inch square baking dish. Butter the sides of a heavy 2-quart saucepan.

Combine sugars, cream, milk and butter in saucepan. Cook over medium heat, stirring constantly, until sugars dissolve and mixture comes to a boil. Cook to soft-ball stage (238 degrees F on candy thermometer), stirring only if necessary. Add butterscotch morsels and stir to melt. Immediately remove from heat and cool to lukewarm (110 degrees F). DO NOT STIR.

Add vanilla extract and beat vigorously until mixture is very thick and starts to lose its gloss. Quickly stir in nuts and spread into prepared baking dish. Score while warm, and cut when firm.

Makes 3 dozen 1 1/2-inch squares