Any recipe for butterscotch fudge that has the texture of Reeses peanut butter cup and not creamy texture?

Answer 1

Traditional Butterscotch Fudge

1 1/2 cups granulated sugar
2/3 cup evaporated milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 2/3 cups butterscotch flavored morsels
1/2 cup chopped nuts
1 teaspoon vanilla extract

1. Line 8-inch-square baking pan with foil.
2. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
3. Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

Makes 49 pieces.

Answer 2

Butterscotch Peanut Fudge

PREP TIME 15 Min
READY IN 15 Min
SERVINGS & SCALING
Original recipe yield: 78 servings

INGREDIENTS
1 (14 ounce) can sweetened condensed milk
1 (11 ounce) package butterscotch chips
1 1/2 cups miniature marshmallows
2/3 cup peanut butter
1 teaspoon vanilla extract
1 cup chopped salted peanuts

DIRECTIONS
In a microwave-safe bowl, combine the milk, butterscotch chips and marshmallows. Microwave, uncovered, at 80% power for 3 minutes or until chips and marshmallows are melted, stirring frequently. Stir in peanut butter and vanilla until combined. Fold in the peanuts.
Pour into an 11-in. x 7-in. x 2-in. pan coated with nonstick cooking spray. Cover and refrigerate for 2 hours or until firm. Cut into squares. Store in the refrigerator.

http://allrecipes.com/Recipe/Butterscotch-Peanut-Fudge/Detail.aspx

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Answer 3

the closest thing I could think of to what you describe is an awesome candy called penuche/panoche (pa-nu-chee )
my mother made it all time and I still make it at christmas.

PENUCHE
2 cups brown sugar
1 cup granulated sugar
1 cup evaporated milk (canned)(but not the sweetend)
1/2 cup butter
1 teaspoon vanilla
1 cup chopped pecans or walnuts

PREPARATION:
Combine sugars, milk, and butter.
Cook on med.high heat stirring constantly, to soft-ball stage, or 238° on a candy thermometer. remove from heat
Add vanilla and let cool to lukewarm. Beat with wooden spoon until mixture loses its gloss; stir in nuts(I prefer it without.)
pour into a buttered pan or plate,cool, devour!
hope this is what youre looking for.
peace><>