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Black Bottom Butterscotch Fudge

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"Classic fudge gets a snazzy makeover - butterscotch and dark chocolate are a match made in heaven!"
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3 h servings 280 cals
Original recipe yields 36 servings (1 9-inch square pan)

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  1. Line a 9-inch square baking pan with parchment paper.
  2. Combine chocolate chips, sweetened condensed milk, and vanilla extract in a heavy saucepan over medium-low heat; stir until melted, about 5 minutes. Pour into the lined baking pan.
  3. Bring sugar, milk, and butter to a boil in another saucepan over medium heat. Cook at a boil until mixture turns golden and thickens slightly, 5 to 7 minutes. Pour in cream carefully; it may hiss and splatter. Bring back to a boil. Remove from heat; stir in butterscotch chips and marshmallow cream until smooth.
  4. Pour butterscotch layer over the chocolate layer in the pan; sprinkle with sea salt. Allow fudge to cool to room temperature, about 30 minutes. Refrigerate until firm, about 2 hours.

Nutrition Facts

Per Serving: 280 calories; 12.6 g fat; 40.3 g carbohydrates; 1.9 g protein; 15 mg cholesterol; 67 mg sodium. Full nutrition

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