Introduction: Crazy Easy Halloween Fudge

This is the easiest fudge you can imagine - and it doesn't even require a candy thermometer! This one is butterscotch flavor, which I thought would be a lovely fall flavor and color.

Here's what I used:

1.5 cups of granulated sugar

5 ounce can of evaporated milk
1 stick of unsalted butter

1 small bag of butterscotch chips

1 teaspoon vanilla

1 7 ounce jar of marshmellow fluff

Step 1:

Put the butter, sugar and milk into a saucepan and bring to a slowish boil. Once it comes to a full boil, let boil for 5 full minutes. I stirred the entire time. Be careful, 'cause it will start to pop and if it touches your skin you'll be sorry! This happened to me and trust me, you don't want boiling hot stickiness on your skin.

Step 2:

After the 5 minutes remove pot from heat and stir in chips (again, whatever flavor you want), marshmellow yumminess (it's ok the lick the jar when you're done), and the vanilla. Then just spread that stuff into a pan that has been well greased. I usually use the butter wrapper before I discard it, but this time I used cooking spray.

Step 3:

Top your fudge with anything you like or nothing at all. I found these super cute mini candy corns and chocolate covered peanuts and just pressed them lightly into the still warm fudge.

Step 4:

Place in fridge to cool. Once cooled you can store at room temp.

Step 5:

I use a plastic serrated knife to cut it (also works great on brownies). Now, eat and enjoy!

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