BUTTERSCOTCH-TOFFEE FUDGE


1 pound light brown sugar
1 1/2 cups marshmallow creme ((6 oz) or fluff (9 1/2 oz)
3/4 cup light cream
1/4 cup butter or margarine
1 cup butterscotch-flavor chips (6 oz)
5 chocolate-covered toffee bars (Skor or Heath, about 1.25 oz each), chopped coarse

Grease a 9-inch square pan.  Stir sugar, marshmallow creme, cream and butter in a heavy 3-quart saucepan over medium heat until mixture comes to a full boil. Boil, stirring constantly, 6 minutes.  Remove from heat; stir in chips until melted, then toffee bars.  (Toffee bars may not melt completely.)  Pour into prepared pan and chill until firm.  With a sharp knife, cut into 1/4-inch squares.  Store airtight in refrigerator.  Makes 36, about 2 1/2 pounds.

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