Butterscotch Peanut Butter Fudge
- 12 ounces butterscotch chips
- 1 can (14 ounces) sweetened condensed milk
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- 1 cup mini marshmallows
- ¾ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 2 teaspoons rum extract
- 1 cup unsalted peanuts, dry-roasted and coarsely chopped
- Line a 9x10-inch pan with foil. Generously brush foil with unsalted butter. Set aside.
- Combine butterscotch chips, condensed milk, butter, honey and marshmallows in a pan. Place over medium-low heat and gently stir until completely melted. Remove from heat and stir in peanut butter, vanilla, rum extract and peanuts. Mix will until combined.
- Spread fudge into prepared pan. Tap pan against countertop to release air pockets. Cool completely and chill for at least 2 hours, or preferably overnight. Cut into 2x2-inch squares before serving.
- You can omit roasted peanuts and use chunky peanut butter instead. If you need an alcohol-free recipe, omit rum and increase vanilla to 1 tablespoon. Wrap individually in clear cellophane and give away as gift.
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