I love Sees® Butterscotch suckers but they do a number on my teeth. I had an extra bag of butterscotch chips and knew that I couldn’t make straight fudge. It would be far too sweet. I played around melting a few chips, threw in some spices & natural peanut butter….and came up with something that almost satisfied my desire for the teeth cracking hard sucker.
A few important things:
- Cooking with natural peanut butter (no sugar added) is tricky when you’re making candy. I didn’t take into consideration the additional oil, and had problems with getting it to set up properly. After waiting 4 hours for the fudge to set between, I had to re-melt it 3 times before I got the consistency right so it would set up hard enough to not be sticky and cut into squares that would hold their shape. The peanut butter you use really matters. Do NOT use a natural peanut butter that has to be stirred!
- If your marshmallows are not real fresh, add a tablespoon or two of butter to the bottom of your pan to help get the melting process started so they don’t scorch. Although, I did scorch some of mine and it didn’t hurt the final product. Just added a little extra nuttiness to the end result.
- If you want to save some time, you can substitute a jar of marshmallow cream. I prefer to use marshmallows when I make fudge, but it’s entirely up to the individual cook.
Peanut Buttery Fudge
- 2 – 5oz cans evaporated milk
- 2 tsp pumpkin pie spice
- 6 TBLS no sugar added natural peanut butter (I used Skippy Natural Creamy)
- 1- 11 oz bag butterscotch chips
- 1 Bag Jet Puffed large marshmallows or 1 jar marshmallow cream
- 1 tsp vanilla
Line an 8 x 8 pan with foil and spray lightly with cooking spray.
In a medium saucepan, over medium-low heat, warm the evaporated milk but do not boil. Add the peanut butter and continue stirring until peanut butter is melted and completely incorporated. Stir in the pumpkin pie spice.
Add the butterscotch chips and stir until melted. Don’t worry if you end up with a few unmelted chunks. You have 3 options at this point. You can either:
- In a separate pan, melt your marshmallows with a tablespoon or two of butter (if desired) until almost all the way melted, then add the marshmallows to the peanut butter mixture and stir in the vanilla; or
- Turn the heat down to low and stir the marshmallows and vanilla into the peanut butter mixture. Be patient while incorporating the marshmallows. You want to make sure you stir continuously so you don’t scorch your fudge. I use both a silicone whisk and the back of a heat proof rubber spatula to press them against the sides and bottom of the pan as they melt down; or, finally (and quickest)
- Turn the heat down to low and stir a jar of marshmallow cream into the peanut butter mixture, until fully incorporated, then add the vanilla.
Pour mixture into the prepared pan and put into the refrigerator for about 2 hours, or until fudge is completely set up. Cut into 1″ chunks.
It’s really rich, so one piece satisfies this girl’s sweet tooth. The pieces look pretty in a paper candy cup and go nicely in hostess gifts, or those you make for friends during the holiday season too! Make sure that you keep the fudge in a sealed container in the refrigerator. Unlike chocolate “fantasy fudge” that can be kept in a cool place, the oily content of the peanut butter requires that it be refrigerated. Not that it’s likely to last very long. 😉
I love to have a piece with a nice cold glass of #WesterlyWines Bentrock Chardonnay. The fudge brings out the butterscotch notes in the wine beautifully and makes for a really nice pre or post dinner treat. #ThisGirlLovesToEat