In 3-Wilhelmina (Bee) Garris King 1918-2007 on December 22, 2009 at 6:50 am

Scotch Fudge

1 6 oz pkg semi-sweet chocolate
1 6 oz pkg butterscotch morsels
1 Can Eagle brand Condensed milk
1 cup coarsely chopped walnuts
(Boyd prefers pecans)
1 teaspoon vanilla
1 cup walnut halves.

Melt chocolate & butterscotch morsels with condensed milk in top of double boiler. Stir occasionally til morsels melt & mixture begins to thicken. Remove from heat, add chopped walnuts & vanilla. Chill for 1 hour until mixture begins to thicken. Grease bottom of pan or platter & pour walnut halves in bottom of pan. Spoon chocolate mixture on top of nuts. Chill in fridge until firm & cut into squares. Freezing is easy in plastic bags. Cut in small squares when ready to serve. This is my Christmas fudge.


2 1/4 cups sugar
3/4 cup Pet Evaporated Milk
16 large marshmallows or 1 cup Marshmallow Creme
1/4 cup butter or marjorine
1/4 teaspoon Salt

stirring constantly, over medium heat to a boil (mixture boiling well)
Boil & stir 5 minutes more – Take off

6 oz. pk (1 cup) Semi-sweet choc. — let melt completely.

Stir in:
1 teaspoon Vanilla
1 cup chopped pecan

Spread in buttered 8 inch square pan. Cool. Cut into 30 pieces.

(Editor’s note: The second written recipe for Scotch Fudge is one that Grandma/Momma/Bee wrote for me while I was in college. The calculations for fat and calories that I worked out at the bottom are wrong … because fudge actually has no calories.)

recipe scotch fudge bluesheet

recipe scotch fudge notecard

recipe scotch fudge notecard back


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