Ingredients:
- 1 package (11 oz) butterscotch chips
- 2/3 cup condensed milk
- 1 tbsp water
- 1 tbsp vanilla
- 1 cup miniature marshmallows
- 1/4 tsp salt
- 5 sheets graham crackers (optional)
Preparation:
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Place all ingredients except graham crackers in a large microwave-safe bowl and microwave for one minute. Stir the mixture and microwave for another 45 seconds, and stir again. If the mixture is not fully smooth and melted, continue microwaving in small time increments until it is completely homogenous and smooth.
3. Pour the fudge into the prepared pan and smooth it into an even layer. Place the pan in the refrigerator to set the fudge for at least four hours, preferably overnight.
4. Once set, pull the fudge out of the pan using the foil as handles. Place it face-down on a cutting board and peel the foil off the bottom of the fudge. If you are going to leave the fudge plain, cut it into small squares using a large, sharp knife. Fudge can be served immediately or refrigerated in an airtight container for up to two weeks.
5. If you would like to add the graham cracker layer, break the five cracker sheets into quarters along their scored lines. Cut each rectangle in half to form forty small graham squares.
6. Using the squares as a guide, cut the fudge into squares the size of the graham squares. You will have a few graham squares left over. Place each fudge square on top of a graham and press down gently so that they stick.
7. When eaten immediately, the crunchy graham squares provide a pleasant textural contrast to the soft fudge. If the candies sit for a few days, the graham cracker goes soft. I actually like both versions, but if you prefer a crunchy cracker, the graham and fudge squares should be consumed within a day of assembly.
