Butterscotch Nut Fudge Recipe
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Butterscotch Nut Fudge
Cook over medium heat until dissolves, then on slightly higher heat to 236 degrees on candy thermometer. Without stirring cool to room temperature to lukewarm.
Beat until mixture holds its shape and loses its gloss. Quickly stir in vanilla and chopped walnuts. Spread immediately in buttered 8 x 8" pan. Cool and cut into squares.
Garnish with walnut halves. Drizzle melted chocolate over top.
Makes 48 pieces.
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