Butterscotch Fudge
This creamy old fashioned fudge recipe is easy to make and perfect for gift giving!
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 8x8-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
Toasted pecans make the tastiest fudge! I recommend purchasing toasted pecans, or you can toast them yourself. If you want to swap them out for something else, try chopped walnuts or toffee bits.
Top tips:
- 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.
Nutrition
Calories: 56kcalCarbohydrates: 11gProtein: 0.3gFat: 1gSaturated Fat: 0.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 2mgSodium: 41mgPotassium: 12mgFiber: 0.1gSugar: 10gVitamin A: 23IUVitamin C: 0.1mgCalcium: 8mgIron: 0.03mg
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