We used this recipe for the light rooks. From Tucker Shaw, makes about 36 big chunks of fudge.
Ingredients
1 cup sugar
1 stick butter, divided
1/4 teaspoon salt
1 1/2 cups mini marshmallows
1 can (about 5 ounces) evaporated milk
1 package (12 ounces) butterscotch chips
1 teaspoon vanilla extract
1/2 cup chopped roasted almonds
Directions
Butter an 8-by-8-inch baking pan and line bottom with buttered parchment paper.
In a large saucepan over medium heat, stir together sugar, 2/3 stick butter, salt, marshmallows and milk until melted. Turn heat to high to bring mixture to boil, then lower to medium and cook for 5 minutes, stirring constantly. Remove from heat.
Add remaining butter, butterscotch chips and vanilla. Stir once to submerge butterscotch chips, then step away. Let mixture cool for 10 minutes, then slowly stir in almonds.
Pour into prepared pan. Cool for at least 4 hours, then slice. Roll chunks in granulated sugar if desired.
