This Butterscotch Fudge is going to be your new favorite if you like desserts that are rich, buttery, and melt in your mouth.
It has a smooth, creamy texture and a strong caramelized butterscotch flavor that makes every bite taste like a dream.
Also, it’s very simple: melt it, mix it, then refrigerate it.
Let’s do this!
Ingredients
- 2 cups of butterscotch chips
- 1 can (14 oz) of sweetened condensed milk
- ½ cup of white chocolate chips (for more richness!)
- 1 teaspoon of vanilla extract
- ¼ teaspoon of salt
- Optional topping: Flaky sea salt, chopped pecans, or a butterscotch drizzle
Equipment
- A medium-sized saucepan
- Spatula
- 8 by 8 inch baking dish
- Paper made with parchment
- Knife to cut
Instructions
1. Melt the chips.
In a saucepan over low heat, melt butterscotch chips, white chocolate chips, and sweetened condensed milk, stirring constantly until smooth.
2. Add the flavor.
Remove from heat and stir in vanilla extract and salt.
3. Pour into the pan.
Spread the fudge mixture equally in an 8×8-inch baking dish lined with parchment paper.
4. Add toppings.
Add some flaky sea salt or additional melted butterscotch over top.
5. Chill and set.
Put in the fridge for at least three hours or until it gets hard.
6. Slice and serve.
Once the fudge is set, use the parchment paper to lift it out, cut it into squares, and enjoy!
Tips & Variations
- Take your time melting! Butterscotch chips can burn easily, so keep the heat low and stir constantly.
- Add white chocolate to make it creamier. It makes the texture very smooth and balances the butterscotch.
- Put parchment paper on the bottom of the pan. This makes lifting the fudge out way easier.
- Give it time to cool off. Put it in the fridge for at least three hours before cutting it so it keeps its shape.
- Make it your own! For more flavor, mix in some crushed toffee, toasted pecans, or even a splash of bourbon.
- No white chocolate? Instead, use an extra ½ cup of butterscotch chips.
- If you don’t want to eat dairy, use coconut condensed milk and dairy-free butterscotch chips.
- Crunchy version: Stir in ½ cup chopped pecans or walnuts.
- Twist of salted caramel: Before cooling, drizzle caramel sauce on top.
Storage
- You may keep it in the fridge for up to a week if you put it in an airtight container.
- Freeze for up to 3 months, then thaw in the fridge before serving.
Final Thoughts
That’s all there is to it! Your Butterscotch Fudge is done! It tastes like butter and sugar and is quite addictive. Give it a shot, take a picture, and tell me how it went. Happy snacking! 🍯🍫✨