Butterscotch Fudge Cake Recipes

BUTTERSCOTCH-PECAN FUDGE

Steps:

• Grease bottom and sides of 8-inch square pan with butter. In 3-quart heavy saucepan, cook brown sugar, 1/2 cup butter and the milk over medium heat, stirring constantly, until butter is melted.
• Stir in marshmallow creme. Heat to boiling over medium heat; boil about 5 minutes, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Add butterscotch chips; stir until smooth. Stir in pecans.
• Spread in pan. Let stand 2 hours or until firm. Cut into 6 rows by 8 rows.

BUTTERSCOTCH FUDGE

Steps:

• Line an 8" x 8" pan with parchment paper (or foil) and spray with cooking spray.
• In a medium sized mixing bowl, add the butterscotch chips, sweetened condensed milk, and pinch of salt. Give it a stir and microwave on high for about 50 seconds. Stir and microwave again for 15 seconds. Stir and it should be completely melted. Add vanilla and stir once more.
• Pour the mixture into the prepared pan. Refrigerate for 2 hours, or until firm.
• Once the fudge is firm, remove from the pan with the parchment and peel parchment from bottom of fudge.
• Cut into pieces and enjoy!

BUTTERSCOTCH FUDGE

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large saucepan, combine the sugar, milk, salt and remaining 2 tablespoons butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly. , Remove from heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container at room temperature.

BUTTERSCOTCH FUDGE

Steps:

• Prepare 8x8 inch pan by lining with parchment, and spray with cooking oil spray.
• Combine the condensed milk, sugars, cream or milk, corn syrup, butter and salt in a 3 quart heavy saucepan. Heat and stir slowly, on medium-low temperature, until sugar is dissolved and the mixture comes to a boil.
• Boil, stirring occasionally to prevent sticking, until soft ball stage is reached (232 degrees or less, by thermometer, depending on your altitude, or until a small spoonful dropped in cold water forms a soft ball).
• Remove pot from heat, and remove thermometer. If you will be using a stand mixer, spoon the fudge into the mixer bowl. Let stand 40 minutes to cool slightly.
• Add vanilla. Beat on medium-low speed on the stand mixer until it looses it's gloss and thickens.
• Quickly spoon out into a greased 8x8 inch pan. Gently press into place. Cool. Cut into squares and serve. Store, covered, in refrigerator.

BUTTERSCOTCH FUDGE

Steps:

• In a medium sauce pan over medium heat, combine condensed milk, butterscotch chips and white chocolate chips. Stir constantly until melted and smooth. Remove from heat and stir in butter and rum flavorings. Pour into a 9x13 inch dish, cover and refrigerate until firm, 30 minutes. Cut and serve.

BUTTERSCOTCH FUDGE

Steps:

• Line an 8-inch baking dish with parchment paper. Set aside.
• Prepare your mixing bowl by adding the marshmallow cream and butterscotch morsels. Set aside.
• In a large saucepan over medium high heat, combine sugar, cream, butter and salt. Bring to a boil. Stirring constantly, boil for a full 4 minutes (ROLLING BOIL). Remove from heat.
• Immediately pour hot mixture over marshmallow and butterscotch morsels in mixing bowl. Using your electric mixer, blend until smooth (and butterscotch is melted, about 1 minute). Pour into prepared baking dish.
• Refrigerate for 3-4 hours until firm. Cut into small pieces and enjoy.

EASY BUTTERSCOTCH FUDGE

Steps:

• In a sauce pan over medium heat, stir together sweetened condensed milk, butterscotch chips and white chocolate chips until melted and smooth.
• Remove from heat and stir in rum extract and butter extract.
• Pour into a 9x13-inch baking pan sprayed with nonstick cooking spray.
• Spread fudge in pan evenly, cover and refrigerate for 30 minutes or until firm.

CHOCOLATE FUDGE CAKE WITH BUTTERSCOTCH FUDGE FROSTING

Steps:

• CAKE: Melt the chocolate with 1/3 cup water; stir until smooth.
• Remove pan from heat; let cool until lukewarm.
• Meanwhile, preheat oven to 350*F.
• Grease an 8 1/4x4 1/2" loaf pan; line the bottom with waxed paper.
• Put the sugar, butter, salt, baking soda, and vanilla in a medium bowl.
• Beat with an electric mixer on high speed until well blended.
• (The mixture WON'T be creamy.) Add 1 egg; beat until creamy, pale, and fluffy.
• Add the other egg.
• Reduce mixer speed to medium and beat in 1/2 the flour, then 1/2 the milk.
• Beat in the remaining flour and milk, then the chocolate, until blended.
• Scrape batter into the prepared pan.
• Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the cake in the pan for 5 minutes.
• Loosen edges from sides of pan; invert onto a wire rack and peel off the waxed paper.
• Turn right side up and cool completely.
• MAKE THE FROSTING: Melt the chocolate with the brown sugar and heavy cream in a medium saucepan over low heat, stirring often, until smooth.
• Remove pan from heat; add the butter, vanilla, and salt and stir until the butter has melted.
• With an electric mixer on low speed, beat in 1 cup of the powdered sugar.
• Increase the speed to high and beat for 1-2 minutes, or until light and fluffy.
• Reduce mixer speed to low and beat in the remaining powdered sugar.
• Increase speed to medium and beat the frosting for 1 minute longer.
• ASSEMBLE THE CAKE: Cut the cake in 2 layers.
• Spread 1/2 the frosting on the bottom layer, replace the top, and spread the remaining frosting over the top and sides.
• Serve as is, or with a scoop of ice cream and a generous portion of fudge sauce.
• MAKE THE FUDGE SAUCE: (OPTIONAL).
• Bring the evaporated milk and sugar to a boil in a medium saucepan, stirring often to dissolve the sugar.
• Reduce heat to low and simmer for 5 minutes.
• Remove saucepan from heat.
• Add the chocolate, vanilla, and salt and let stand for 5 minutes until the chocolate melts.
• Beat with an electric mixer on high speed (be careful--the chocolate will spatter at first) until smooth and thick, about 3 minutes.
• Serve warm.

BUTTERSCOTCH SUNDAE CAKE

Steps:

• Make Butterscotch Sauce; set aside.
• Preheat oven to 350°F (metal or glass pan). Grease (or use cooking spray) bottom of 8- or 9-inch square pan. Beat cake mix, water, margarine and eggs in large bowl on low speed 1 minute, scraping bowl, or stir 2 minutes by hand. (Do not overbeat; batter may be slightly lumpy.) Spead in pan.
• See directions on Fudge pouch. Squeeze fudge onto batter in 4 lines, using all the fudge. Place tip of knife on bottom of pan, and draw across all lines of fudge in 7 or 8 back-and-forth motions as shown on package.
• Bake 8-inch pan 30 to 35 minutes, 9-inch pan 25 to 30 minutes or until toothpick inserted in center of cake comes out clean. (Decease bake time by 2 to 3 minutes if using dark, nonstick or glass pan.) Cool at least 10 minutes before serving.
• Serve cake warm or cool with ice cream and sauce.

BUTTERSCOTCH FUDGE CAKE

Steps:

• Break chocolate into bowl. Add oil, water & margarine. Heat on high heat for 4 minutes, stir every minute. Beat rest of ingredients till smooth. Turn into a medium lined soufflé dish; cook on low heat for 20 minutes. Let stand 10 minutes. Turn onto a rack and cool. For the frosting: Put butter into microwave-proof bowl with sugar & heat on high heat for 3 minutes; stir every minute. Add milk and vanilla. Microwave on full for a minute. Beat in icing sugar and continue beating until thickened. Split the cake in half and sandwich the layers together with a layer of the frosting. Cover the cake with the remaining frosting, swirling it with a knife blade. Dust the top with cocoa powder.

HOME

Steps:

• Line 8-inch-square baking pan with foil.
• Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
• Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.