Butterscotch Fudge
Butterscotch Fudge requires approximately 20 minutes from start to finish. This recipe serves 64. This recipe covers 0% of your daily requirements of vitamins and minerals. One serving contains 56 calories, 0g of protein, and 1g of fat. A few people really liked this dessert. Head to the store and pick up butter, sugar, evaporated milk, and a few other things to make it today.
Instructions
Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a small heavy saucepan, combine the sugar, milk and remaining butter. Bring to a boil; cook for 5 minutes.
Add butterscotch chips and graham cracker crumbs; stir until chips are melted.
Pour into prepared pan. Refrigerate until firm. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Fudge works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.