Butterscotch Fudge

Published by Kate

This creamy old fashioned fudge recipe is easy to make and perfect for gift giving!

5 from 1 vote

Print Recipe Pin Recipe Save

Prep Time 10

Cook Time 8

Resting Time 4

Total Time 18

Course Dessert

Cuisine American

Servings servings

Calories 56 kcal

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

Want to save this recipe?

Enter your email below and we'll send it straight to your inbox! Plus you’ll get new recipes each week!

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.

Storage information: the fudge will keep for several weeks either at room temperature or in the refrigerator in a covered container.

Freezing: you can freeze the fudge for up to 3 months. Defrost 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

Keyword butterscotch fudge

Did You Make This Recipe?Please leave a star rating and comment!