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Butterscotch Fudge recipe


14 oz of sweetened condensed milk.
11 oz of white chocolate chips.
11 oz of butterscotch chips.
1 teaspoon of rum flavoured extract.
1 teaspoon of butter flavoured extract.


Combine condensed milk, butterscotch chips and white chocolate chips in medium saucepan over medium heat. Stir until the mixture has melted and is smooth. Take off the heat and mix in the rum and butter flavourings. Pour into a dish and refrigerate for about half an hour or until firm. Cut and serve.

Christmas Fudge


3 cups of whole pecan halves.
3 cups of sugar.
1 ½ cups of heavy cream.
1 ½ cups of chopped Brazil nuts.
1 ½ cups of chopped walnuts.
1 cup of candied cherries.
1 cup of candied pineapple.
1 cup of white corn syrup.
1 teaspoon of salt.
1 teaspoon of vanilla.


Take the pecans, brazil nuts, walnuts, candied cherries and pineapple, and put them in a bowl.

Mix together the sugar, cream, corn syrup and salt in pan. Bring to a boil, and cook to soft ball stage.

Remove from heat and add the vanilla.

Beat, then pour over fruit and nut mixture.

Press into a long pan.

When set, cut into squares.

Chocolate Peanut Butter Fudge


2 ½ cups of sugar.
1 cup of milk.
1 cup of chopped pecans.
½ cup of butter, divided.
½ cup of peanut butter.
¼ cup of cocoa.
1 tablespoon of light corn syrup.
2 teaspoons of vanilla extract.


In a large saucepan, combine the sugar, milk, cocoa and corn syrup.

Cook over a medium heat, stirring constantly, until the sugar has dissolved.

Add 2 tablespoons of butter, and stir until melted; then cover and boil the mixture for 3 minutes.

Remove the cover and continue to cook, without stirring, until mixture reaches soft ball stage.

Remove from heat, then add remaining butter, peanut butter, pecans, and vanilla extract.

Allow the mixture to cool for about 10.

Beat until the butter, peanut butter and pecans are thoroughly blended into the chocolate mixture.

Immediately pour into a buttered nine-inch square pan.

Cool and cut fudge into squares.

Apple Fudge Squares


1 cup of all-purpose flour, sifted.
½ teaspoon of baking powder.
¼ teaspoon of baking soda.
¼ teaspoon of salt.
½ cup of butter.
2 oz of unsweetened baking chocolate.
1 cup of sugar.
2/3 cup of applesauce.
2 medium eggs.
1 teaspoon of vanilla.
½ cup of chopped pecans.


Preheat your oven to 350°F (175°C).

Grease an 8-inch square pan on bottom.

Sift the flour, baking powder, soda and salt together; then set aside.

In a double boiler, melt the butter and chocolate together over medium heat.

Remove from the heat and add the sugar and applesauce.

Beat in the eggs one at a time.

Blend in the vanilla and dry ingredients; then stir in pecans.

Pour into prepared pan and spread evenly.

Bake for 40 minutes or until done.

Allow to cool, then cut into squares.

Boston Butterscotch Candy

This Fanny Farmer recipe is taken from “The Boston Cooking-School Cook Book” by Fannie Merritt Farmer, Principal of the Boston Cooking School, published by Little, Brown and Company, Boston, circa 1916.


1 cup sugar
½ cup butter
¼ cup molasses
2 tablespoons boiling water
1 tablespoons vinegar


1) Boil ingredients together until, when tried in cold water, mixture will become brittle. Turn into a well-buttered pan; when slightly cool, mark with a sharp-pointed knife in squares. This candy is much improved by cooking a small piece of vanilla bean with other ingredients.


Butterscotch Hard Candy

This recipe for butterscotch candy is taken from “The White House Cook Book” by Hugo Ziemann, Steward of the White House, and Mrs. F. L. Gillette, a celebrated 19th-century cookbook author, published by The Saalfield Publishing Company, New York, in 1913.


3 cups sugar
½ cup water
½ cup vinegar
1 tablespoon butter
½ teaspoon cream of tartar
1 teaspoon lemon juice


1) Boil all ingredients in a large saucepan without stirring till it will snap and break. Pour into well-buttered biscuit tins, a quarter of an inch thick. Mark off into inch squares when partly cold.

Butterscotch Scones recipe

Never had scones with butterscotch? Flaky, buttery dough plus sweet, buttery filling equals one scone you’ll be baking again and again.


2 cups all-purpose flour
¼ cup packed light brown sugar
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons unsalted butter, diced
1 cup butterscotch chips
½ cup whole milk
1 tablespoon vanilla extract


1) Preheat oven to 400°F. Lightly grease a large baking sheet.

2) Place flour, sugar, baking powder, and salt in a food processor; pulse until mixed. Add butter and pulse until mixture resembles coarse bread crumbs. Add butterscotch chips, milk, and vanilla; pulse until mixture forms a dough that just holds, being careful not to overmix.

3) Scoop dough using a ¼-cup measuring cup; drop gently onto baking sheet. Bake until light golden, about 20 minutes.


Icings Recipes

Marshmallow Icing
Two cupfuls sugar
One cupful milk
Six marshmallows
One teaspoonful flavoring

Put the sugar and milk in the kettle and boil to 236°, or to a soft wax when tested in cold water. Stir constantly while cooking and keep beating after it is removed from the fire. When it begins to get creamy, add the marshmallows cut into pieces, and beat until it is thick enough to spread on the cake. If it becomes too thick before getting it on the cake, add a little milk to thin it. If it should happen to get too thin, add a little XXXX sugar to make it thicker.

Apple Snow Icing
One cupful of sugar (more or less)
Whites of two eggs
One medium-sized apple

Separate the eggs, grate the apple into them, then begin to beat, and add the sugar gradually a little at a time; keep beating until the mixture becomes the consistency of whipped cream and is perfectly smooth. If the icing and filling is for a layer cake, put the layers together with apportion of it, and into the remainder beat a little XXXX sugar until it becomes stiff enough to stand, then cover the cake. The amount of sugar necessary for this icing will depend on the size of the eggs and the juiciness of the apple. If it is sufficiently beaten and the granulated sugar is not added too rapidly, the icing will be perfectly smooth and free from grains.

Fig Icing
Two cupfuls sugar
One-half cupful water
One-half cupful ground figs

Put the sugar and water over the fire and cook to 236°, or until it forms a very soft ball when tested in cold water. Then add the figs and let it boil up, then it must be removed from the fire and beaten until it becomes creamy, when it is ready to spread on the cake. If it becomes too thick to spread, add a little water to thin it. Do not stir
the syrup until after the figs are added.

Cocoanut Icing
Two cupfuls sugar
One-half cupful milk
One cupful shredded cocoanut
One teaspoonful extract

Put the sugar and milk over the fire and stir constantly. Cook to 236° by the thermometer, or to a very soft ball when tested in cold water. Remove from the fire, add the cocoanut and flavoring, and beat until it becomes creamy. If it becomes too stiff to spread, thin it with a little cream or milk. Shredded cocoanut may be sprinkled over the top of the cake.

Pineapple Icing
Two cupfuls sugar
One cupful juice from canned pineapple
Two tablespoonfuls of lemon juice

Put all the ingredients into the kettle and boil to 236°, or until it forms a very soft ball when tested in cold water. Remove it from the fire and beat until it becomes creamy. Spread on the cake. If it becomes too stiff, thin it with water or the white of egg beaten into it.

Fondant Icing
Warm the fondant in the double boiler, then beat into it water, milk, cream, or the white of an egg, until it is thin enough to spread. Do not make the fondant too hot, or when spread on the cake it will become too hard to cut nicely.

Fondant Nut Icing
Prepare over the preceding recipe, and before spreading the icing on the cake, add some broken nut meats.

Fondant Chocolate Icing
Add chocolate to the plain fondant icing. A few minced raisins will improve this icing.

Recipes – Sweethearts

Two cupfuls sugar
Three-fourths cupful water
Whites of four eggs
One-eighth teaspoonful cream of tartar
Teaspoonful vanilla extract

Put the sugar and water in the kettle, place over the fire, stir until the sugar is dissolved, then wipe down the sides of the kettle with a damp cloth, put the thermometer in, and boil to 248°. While the syrup is boiling, separate the eggs and beat them until stiff enough to stand. Try to gauge the beating of the whites of eggs so they will be ready at the time the syrup is ready. Pour the syrup slowly into the beaten whites, and beat the mixture constantly while pouring the syrup in. To finish this candy it must be placed over a steam bath; hence select a pan about eight or nine inches in diameter and three or four inches deep in which to beat the eggs. The outer vessel for the boiling water must be of a size to receive the other vessel, and the rim of the vessel which contains the candy must rest on the rim of the outer vessel. A savory double boiler is an ideal utensil for making this candy. Put boiling water in the outer vessel and place the vessel containing the candy over the water, put over fire, stir constantly, and cook until the candy is sufficiently stiff that when a small portion is dropped upon waxed paper it will not spread out. It will take from ten to thirty minutes to cook the candy sufficiently after it is placed over the steam. When it is done, turn out the fire, lift it from the stove, but allow the candy to remain over the hot water. Coat any variety of bon-bons centers with it. Date and figs are very nice coated in this way.

Cream Candy
Four cupfuls sugar
One cupful water
One-half cupful cream

Put the sugar and water in the kettle, put in the thermometer, and boil to 255°. Then add the cream and stir gently until it cooks to 265° or 270°. Turn out on slab (See “Getting Marble Slab Ready”) or platter, and when cool enough to handle, pull until it is white and creamy. Cut into bars or sticks. This will get dry and mealy after standing a few hours.

Cake Icings Recipes- Caramel

Caramel Icing No. 1
Two cupfuls brown sugar
Three-fourths cupful water
One teaspoonful flavoring

Put the sugar and water into a kettle, place over the fire and boil until it forms a soft ball in cold water, or to 236° by the thermometer. Do not stir while boiling. Allow it to stand five minutes after removing it from the fire, and then begin to beat it with a spoon or paddle, and keep beating until it becomes creamy, when it is ready to spread on the cake. If it happens to becomes too stiff before getting it on the cake, add a little water it to make it thin enough to spread. Add flavoring just before spreading the icing on the cake.

Caramel Icing No. 2
Use the preceding caramel icing recipe, using milk instead of water. It will be necessary to stir this icing from the time it is placed over the fire until it is ready to spread on the cake. Milk causes it to burn easily it not stirred.

Caramel Icing. No. 3
Use the recipe for Caramel Icing No. 1, using cream instead of water. This icing must be stirred constantly from the time it is placed over the fire to avoid burning. Cook to 236° by the thermometer, or until it forms a very soft ball in cold water. If it should become too stiff before getting it on the cake, add a little cream to thin it sufficiently to spread nicely.

Caramel Nut Icing
Use recipe for Caramel Icing No. 1, substituting milk or cream for the water if desired, in which case the icing must be stirred while cooking to prevent burning. Just before the icing is ready to be put on the cake, add one-half cupful or more of broken nut meats.

Caramel Fruit Icing
Make over any of the caramel icing recipes, and just before putting the icing on the cake, add some minced candied cherries and minced candied citron. If the icing becomes too stiff before getting it on the cake, thin it with cream, milk or water sufficiently to spread.

Caramel Chocolate Icing
Make over any caramel icing recipe, and just after removing the syrup from the fire, add enough grated chocolate or cocoa to make the icing the desired color and flavor.

Mocha Icing No. 1
Two cupfuls brown sugar
One cupful strong coffee
Whites of two eggs

Put the sugar and coffee into a kettle and place over the fire. Boil to 240° by the thermometer, or until it spins a long thread. While the syrup is boiling, separate the eggs and whip them until they are stiff enough to stand beat the boiling hot syrup into the beaten whites, pouring it in very slowly. Keep whipping the icing until it gets stiff
enough to spread and then quickly put it on the cake. Granulated sugar may be substituted for the brown sugar in this

Mocha Icing No. 2
Make over Caramel Icing No. 1 recipe, using coffee instead of water, adding two tablespoonfuls of butter.