Serves: 32
Total Calories: 113
* "Decorate lid of a shallow waxed cardboard box with a holiday plaid fabric. Fill box with fudge and tie box with gold cord." Line an 8 1/2 x 4 1/2 x 3-inch loaf pan with foil so edges of foil are above the pan.
Melt chips with condensed milk in a heavy saucepan over very low heat, stirring frequently. Remove from heat.
Stir in walnuts and vanilla. Spread in foil-lined pan. Cover and refrigerate 2 hours. Remove foil and fudge from pan. Cut fudge into 1-inch squares.
Cover and store in a cool place.
This Butterscotch Fudge recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
