Butterscotch Fudge

Gluten Free
Health score
1%
Butterscotch Fudge
45 min.
16
356kcal

Suggestions


If you're on the hunt for a delectable, gluten-free dessert that doesn't skimp on flavor, look no further than this Butterscotch Fudge recipe! Packed with crunchy nuts and creamy white chocolate, this sweet treat is perfect for satisfying your sweet tooth. The luscious combination of rich brown sugar and smooth Marshmallow Fluff creates a divine base that will have your taste buds dancing with delight.

This easy-to-make fudge is ready in just 45 minutes, making it an ideal choice for quick gatherings or a cozy evening at home. Picture the joy on your friends' and family’s faces as they indulge in these velvety squares of goodness. Each piece delivers a perfect balance of sweetness and nuttiness, while its creamy texture melts in your mouth.

Not only is this fudge a delightful whimsical treat, but it also caters to those with gluten sensitivities, allowing everyone to join in on the sweet experience. Whether you're celebrating a special occasion or simply treating yourself, this Butterscotch Fudge is a crowd-pleaser that will leave everyone begging for seconds. So gather your ingredients, unearth that fry pan, and get ready to whip up a batch of this irresistible delight!

Ingredients

  • cups almonds chopped
  • cup firmly brown sugar dark packed
  • 0.7 cup evaporated milk 
  • 7.5 oz marshmallow fluff 
  • 0.5 teaspoon salt 
  • tablespoons butter unsalted
  • teaspoon vanilla extract 
  • 12 oz chocolate chips white

Equipment

  • frying pan
  • sauce pan
  • baking pan
  • wooden spoon
  • aluminum foil

Directions

  1. Line an 8-inch square baking pan with heavy-duty foil, leaving a 1-inch overhang on two sides.
  2. In a heavy medium saucepan, combine brown sugar, Marshmallow Fluff, milk, butter and salt and bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring constantly with a wooden spoon, for 5 minutes.
  3. Remove pan from heat, add white chocolate chips and stir until melted. Blend in nuts and vanilla.
  4. Scrape fudge into prepared pan. Refrigerate until firm, 2 to 3 hours.
  5. Remove fudge from pan, using foil to lift it out, then cut into 16 cubes; serve. Or chill in an airtight container for up to 1 week.

Nutrition Facts

Calories356kcal
Protein4.57%
Fat51.87%
Carbs43.56%

Properties

Glycemic Index
5.63
Glycemic Load
8.99
Inflammation Score
-2
Nutrition Score
5.4260869129844%

Flavonoids

Cyanidin
0.4mg

Nutrients percent of daily need

Calories:355.97kcal
17.8%
Fat:21.41g
32.94%
Saturated Fat:8.2g
51.25%
Carbohydrates:40.46g
13.49%
Net Carbohydrates:39.44g
14.34%
Sugar:35.53g
39.47%
Cholesterol:18.8mg
6.27%
Sodium:107.68mg
4.68%
Alcohol:0.09g
100%
Alcohol %:0.14%
100%
Protein:4.25g
8.49%
Manganese:0.51mg
25.57%
Copper:0.25mg
12.73%
Phosphorus:111.16mg
11.12%
Calcium:96.79mg
9.68%
Magnesium:29.55mg
7.39%
Vitamin B2:0.12mg
6.89%
Vitamin B6:0.1mg
5.08%
Potassium:177.05mg
5.06%
Zinc:0.7mg
4.66%
Vitamin B1:0.07mg
4.57%
Folate:16.96µg
4.24%
Fiber:1.02g
4.09%
Vitamin A:165.6IU
3.31%
Iron:0.6mg
3.31%
Selenium:2.13µg
3.05%
Vitamin B5:0.3mg
3.04%
Vitamin E:0.45mg
2.97%
Vitamin K:2.76µg
2.63%
Vitamin B12:0.14µg
2.41%
Vitamin B3:0.36mg
1.8%
Source:My Recipes