2015 Recipe Contest Submissions

Butterscotch Fudge


1- 12 oz. bag dark chocolate chips
1 -12 oz. bag butterscotch chips
1- 14 oz. can Eagle Brand Condensed milk
2 t. Vanilla extract
1 cup chopped walnuts or pecans


Line a 13 x 9 pan with foil.
Melt chips and cond. Milk in double boiler. Stir until smooth
and begins to thicken. Remove from heat, stir in vanilla and
Spread into foil lined pan and refrigerate until cool and set.
Turn out onto cutting board, remove foil, and cut with pizza
cutter into 1 inch pieces.

Dee Bower