Butterscotch Fudge
After sifting through lots of vintage recipe books, this is the recipe for Butterscotch Fudge that kept coming up! It’s sweet and creamy, with pecans for crunch. And it has BIG butterscotch flavor.
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!
So, I try to find “the” recipe—the one that was the most common, and hopefully the very one you’re looking for.
In my search for “the” Butterscotch Fudge recipe, there were a few variations on a similar set of ingredients.
After testing a few, I’ve honed in on a version that stands out as both the simplest and most foolproof.
The winning recipe comes from the Fulton County Homemakers Extension cookbook, which dates back to the 1970s.
And it’s easy to see why it was submitted to the cookbook. This recipe is a treasure—easy to make, decadently sweet, and endlessly customizable with your favorite mix-ins, from nuts to toffee bits.
Best of all, you don’t need a candy thermometer!
Also, fudge lovers, don’t miss my Chocolate Marshmallow Fudge or my Old Fashioned Peanut Butter Fudge. They also use marshmallows to create a rich and creamy fudge without much fuss.
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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
- We’ll cook together granulated sugar and evaporated milk to create a sweet and creamy base for the fudge.
- A little butter makes it extra rich!
- Then, we’ll stir in mini marshmallows and butterscotch morsels until melted.
- Vanilla extract and salt both enhance and balance all the sweet butterscotch flavor.
- Finally, we’ll stir in some toasted pecans for crunch.
How to make old fashioned butterscotch fudge
This is just a quick look at how to make the fudge, with photos. You can find the full list of ingredients, measurements, and instructions in the recipe card below.
First, prepare the pan. This is essential to do first, and not after the fudge has been made, because the fudge sets quickly.
Line an 8×8-inch square dish with parchment paper. To hold it in place, spray the pan with cooking spray. I also like to affix mini binder clips on the side to hold it in place.
Next, combine the evaporated milk, sugar, and butter in a large saucepan.
Place over medium heat and bring to a boil. Boil for 5 minutes, stirring constantly.
The milk could easily scorch on the bottom of the pan if left to boil on its own, which is why stirring is so important!
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. I recommend toasted pecans for the best flavor. You can buy them already toasted or follow these steps for how to toast pecans.
Quickly transfer the mixture to the prepared pan, and spread the top with a spatula to smooth it out.
Let the fudge sit at room temperature for 4 hours, or until cooled and set. You can also refrigerate it, but I find that it’s easier to cut at room temperature.
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.
Tips for variations
Sometimes you just want something a little different! Here are a few ideas:
- Stir in walnuts instead of pecans
- Replace the pecans with chopped toffee bits
- Use white chocolate chips or semisweet chocolate chips in place of the butterscotch chips
- Don’t have mini marshmallows? Substitute 12 regular marshmallows OR one cup of marshmallow creme (about three-quarters of a 7-oz jar).
Giving butterscotch fudge as a gift
Fudge makes a great gift! Since it lasts a few weeks, you can make it ahead and/or ship it without worry that it’ll spoil.
Place the fudge in cellophane bags tied with a ribbon, or nestle it in a decorative tin lined with parchment or plastic wrap.
More Christmas candy recipes
- Chocolate Marshmallow Fudge
- Old Fashioned Peanut Butter Fudge
- Corn Flake Candy
- Saltine Cracker Candy
- Pecan Brittle
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
📖 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 evaporated milk, sugar, salt, and 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 mini marshmallows, butterscotch chips, and vanilla extract. Continue to stir until the marshmallows and butterscotch chips have melted.
- Stir in the 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.
