| | Directions | | Line an 8-inch square pan with foil and grease the foil with 1 tsp. of the butter; set aside. In a saucepan, combine the sugar, milk, salt and remaining butter. Cook and stir over medium heat until the mixture comes to a boil. Boil for 5 minutes, stirring constantly. Remove from heat; add marshmallows, butterscotch chips and maple flavoring and walnuts (if desired). Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set. Using foil, lift fudge out of pan, peel off foil and cut into squares. Store at room temperature in a tightly covered container. Makes about 2 pounds. |
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| Ingredients | | - |  | 1 teaspoon + 2 T. butter, divided (no substitutes) |
| - | | 1 2/3 cups sugar |
| - | | 2/3 evaporated milk (5 ounce) |
| - | | 1/2 teaspoon Salt |
| - | | 2 cups miniature marshmallows |
| - | | 10 ounces butterscotch chips |
| - | | 1 teaspoon maple flavoring |
| - | | 1/2 cup chopped walnuts, optional |
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