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Butterscotch Fudge Ring
- 30 minutes
- 9 ingredients
- Pecans, Walnuts
- Easy
- - 18 slices
Ingredients
- 1/2 cup Diamond of California® Chopped Walnuts
- 1/4 cup unsalted butter (1/2 stick is 1/4 cup))
- 1 can sweetened condensed milk (14-ounces)
- 1 cup Diamond of California® Chopped Pecans
- 1 teaspoon vanilla extract
- 1/2 tsp salt
- 1 1/2 cups dark chocolate chips
- 1 1/2 cups butterscotch chips
- 2 tablespoons whipping cream
The Steps
- Use aluminum foil to create a ring and place it in the center of a 9-inch round cake pan. Line the area between the sides of the pan and the aluminum ring with more aluminum foil. Alternatively, use a large ring shaped jelly mold.
- Sprinkle the chopped walnuts into the bottom on the prepared pan.
- Melt the butter in a heavy medium saucepan over medium heat. Add the condensed milk and stir constantly until the mixtures bubbles gently at the edges, about 3 minutes.
- Stir in the chocolate and butterscotch. Stir gently, just until the chocolate melts.
- Drizzle the cream over the surface of the fudge and stir vigorously just until the fudge is smooth and glossy, but not oily. (If the mixture separates and becomes oily, transfer the fudge the bowl of a heavy-duty mixer and beat until blended.)
- Transfer the mixture into the prepared pan and smooth with a spatula.
- Refrigerate until firm, about 3 hours. Using the foil as a guide, remove the fudge from the pan and demold to reveal a walnut topped chocolate ring.
