This classic Butterscotch Fudge recipe is sweet and creamy, with pecans for crunch. It has BIG butterscotch flavor and it’s perfect for gift giving.
When I’m combing through old recipe books, I take note of the recipes that keep popping up. If a certain recipe is in a bunch of books, it must be good! Butterscotch Fudge is one of those recipes. While there were a few variations of it in various recipe books, I tested a few and honed in on a version that stands out as the most simple and the most foolproof.
This recipe is a treasure. It’s easy to make, decadently sweet, and endlessly customizable with your favorite mix-ins, from nuts to toffee bits. And it has big butterscotch flavor. Perhaps best of all, you don’t need a candy thermometer to make it.
Once you’ve tried this recipe, check out these other classic fudge recipes next!
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Top tips for making homemade Butterscotch Fudge
This fudge is pretty foolproof. But here are a few tips to make it a success every time:
- Before you start, prepare the pan with parchment paper (you can also use nonstick aluminum foil).
- For the best flavor, toast the pecans before adding them to the fudge.
- Stir the evaporated milk and sugar mixture constantly after it comes to a boil. This way the milk won’t scorch on the bottom of the pan.
- You do not need to refrigerate this fudge. In fact, I think it’s easier to cut at room temperature. Give it about 4 hours to set up before slicing into squares.
Ingredients
- A bag of butterscotch morsels delivers the BIG butterscotch flavor here.
- Don’t have mini marshmallows? Substitute 12 regular marshmallows OR one cup of marshmallow creme (about three-quarters of a 7-oz jar).
- If you don’t want nuts, you can replace the pecans with chopped toffee bits, or leave them out altogether.
How to Make Old Fashioned Butterscotch Fudge
- Line an 8×8-inch square dish with parchment paper. To hold the parchment in place, spray the pan with cooking spray. I also like to affix mini binder clips on the side to hold it in place but it’s not essential.
- Place the evaporated milk, sugar, and butter in a large saucepan. Bring to a boil over medium heat for 5 minutes, stirring constantly.
- After the mixture has boiled for 5 minutes, take it off the heat. Stir in the vanilla, butterscotch chips, and mini marshmallows until the chips and marshmallows are melted. Then, stir in the pecans (toasted pecans will lend the best flavor).
- Quickly transfer the mixture to the prepared pan, and spread the top with a spatula to smooth it out. Let set for 4 hours at room temperature before slicing into squares.
How to store butterscotch fudge
For a softer fudge, keep it at room temperature. Refrigerating it will give you a firmer texture.
In either case, the fudge should be stored in an airtight container to maintain freshness. Your butterscotch fudge will keep for several weeks.
More Christmas candy recipes
And if you love butterscotch, don’t miss this easy Butterscotch Cake!
📖 Recipe
Butterscotch Fudge
Ingredients
- ⅔ cup evaporated milk
- 1⅔ cups granulated sugar
- ½ teaspoon salt
- 2 tablespoons butter
- 1½ cups mini marshmallows
- 1 package butterscotch chips (11 oz)
- 1 teaspoon vanilla extract
- ½ cup chopped toasted pecans
Instructions
- Line an 8×8-inch pan with parchment paper or nonstick aluminum foil (or grease regular foil with a bit of softened butter).
- Place the ⅔ cup evaporated milk, 1⅔ cups granulated sugar, ½ teaspoon salt, and 2 tablespoons butter in a large saucepan over medium heat.
- Cook, stirring occasionally, until the mixture comes to a boil.
- Continue to cook, stirring constantly so it doesn’t scorch, for 5 minutes.
- Stir in the 1½ cups mini marshmallows, 1 package butterscotch chips (11 oz), and 1 teaspoon vanilla extract. Continue to stir until the marshmallows and butterscotch chips have melted.
- Stir in the ½ cup chopped toasted pecans.
- Pour into the prepared baking dish. Let cool at room temperature until firm (about 4 hours).
- Cut into 1-inch squares and serve.
Notes
- Prepare the pan first, before making the fudge! The fudge sets up quickly and this ensures the creamiest results.
- Stir the mixture constantly once it boils. The evaporated milk has a tendency to scorch.
- Give the fudge about 4 hours at room temperature to set up. You can speed it up in the refrigerator, but I find that it’s easiest to slice at room temperature.
Hi! I made this recipe twice…the 2nd time I got the cooked it and put in in the dish, and looked on the counter and saw i had forgotten to put the butter in! I had to reboil it and then at the butter… This time it resulted in fudge that was so much creamier in texture and set so much faster… Looks like the mistake was for the good!
Ohh so interesting! Thanks for sharing your experience!