Butterscotch Pistachio Fudge

Sheri Zarnick

By
@Shili

Old old recipe for Butterscotch Fudge from my Aunt Jessie. I added the Pistachio for my own personal taste. And it turned out wonderfully tasty.


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Prep:

5 Min

Cook:

20 Min

Ingredients

2 c
sugar
2 c
packed light brown sugar
1 can(s)
12 oz. sweetened condensed milk
1 c
water
2 Tbsp
light corn syrup
1/4 tsp
salt
2 Tbsp
butter
1 Tbsp
vanilla extract
1/4 tsp
cream of tartar
64
whole shelled pistachios

Directions Step-By-Step

1
line the bottom and sides of an 8x8" dish with foil, letting excess hang over. Spray foil with non stick cooking spray.
2
In a heavy 4 qt pot, add sugars, milk, water, syrup and salt. Bring to a boil over medium heat, stirring until sugar is dissolved.
3
Simmer syrup without stirring until candy thermometer registers 238^-240^, about 15 minutes.
4
Remove from heat and let cool, without stirring, until thermometer reaches 110^-120^. Add butter, vanilla,cream of tartar,stir vigorously until fudge starts to thicken.
5
Immediately pour into prepared pan. Let cool until slightly firm. With a sharp knife, trace 1" squares on top. Press a pistachio into each square. Let cool about 3 hours.
6
Lift foil and fudge out of pan and set on a cutting board. With a chef's knife, cut into 1" squares.
Makes 64 pieces.

About this Recipe

Course/Dish: Candies