Butter Fudge RecipeThis mouthwatering holiday fudge, with bits of Score or marshmallows, comes from House & Home style editor Michael Penney's sister-in-law, Allison Woodley.
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
Salt to taste
1 tsp vanilla
2 cups confectioners sugar
1 cup Hershey’s Score bits or 2 cups miniature marshmallows
Step 1: In a large, heavy saucepan, combine the butter, sugars, cream and salt. Bring to a boil at medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly.
Step 2: Remove from heat; stir in vanilla. Stir in confectioners sugar until blended. Fold in Score bits or marshmallows.
Step 3: Spread into a buttered 8″ square dish (Allison uses a rectangular glass dish lined with waxed paper.) Cover and cool in fridge.
Step 4: Cut into 1″ squares. Store fudge in an airtight container in the refrigerator.