Butterscotch Fudge

Treat your family, treat friends, or treat yourself. It’s all good.

Butterscotch Fudge pieces stacked on a plate
Whenever I want to show the people in my life how much I care about them, I head for the kitchen. I love making special treats for my husband, my kids, even for shipping to family and friends around the country. And one of my favorite all-purpose goodies is fudge.

This sweet treat has a lot going for it. It’s easy to make — no candy thermometer, no fiddly timing, and you don’t even have to turn on the oven. It holds up well to long-distance shipping. And best of all, there are just loads of different varieties — from mocha to peanut butter to Rocky Road fudge. You could probably make a different fudge for your friends every month and never run out.Butterscotch Fudge pieces stacked

Here’s an interesting twist on my favorite easy candy: Butterscotch Fudge. Yes, believe it or not, I am actually sharing a fudge recipe with no chocolate. But trust me, you’ll never miss it. This fabulous fudge so rich, so buttery-sweet, loaded up with chopped pecans and spiced with a hint of vanilla and cinnamon, that adding any other flavors would only mess with perfection. It’s like a glorious butter pecan ice cream that doesn’t need the freezer.

Please enable JavaScript in your browser to complete this form.

Why do you need to make this butterscotch fudge in a double boiler?

  • The double boiler is the best method for this recipe because butterscotch chips are a bit finicky. They don’t melt quickly, which makes cooking them directly in the pot or in the microwave problematic. You need the gentleness of a double boiler to not ruin the mixture.

OK, but I don’t have a double boiler. What can I use instead?

  • You can mock up a simple DIY double boiler by heating water in a saucepan and putting a smaller pan or mixing bowl on top. Just choose one that fits snugly over the top of your saucepan with at least 4 inches of space between its base and the bottom of the pan. That will trap the steam (or at least most of it) in between.

I’ve tried making fudge before, and it always comes out hard or grainy. How do I stop that happening?

  • Those problems tend to happen with old-fashioned fudge recipes, which have to be cooked to a specific temperature, cooled, and then beaten until they’re thick. This is a quick fudge, which is much more forgiving. Using condensed milk as a base makes it all but foolproof. Just try it and you’ll see how easy homemade fudge can be.

How do I store this fudge?

  • Once set, store this fudge in an airtight container. It will be fine at room temperature for up to 2 weeks, in the refrigerator for up to 4 weeks, and frozen for up to 3 months.

  1. Prepare an 8×8-inch baking pan with parchment paper, sprayed down with cooking spray, and set aside. Using a double boiler, melt butterscotch chips, sweetened and condensed milk, and butter together until smooth and creamy. This step takes from 10 to 20 minutes because the butterscotch chips take time to break down.butterscotch chips, sweetened and condensed milk, and butter in a double broilermelted butterscotch chips, sweetened and condensed milk, and butter in a double broiler
  2. Add the cinnamon, vanilla, and chopped pecans and mix thoroughly.cinnamon, vanilla, and chopped pecans being added to butterscotch mixture
  3. Pour into the prepared baking pan and refrigerate until firm (about 2-3 hours).butterscotch fudge mixture in a panbutterscotch fudge mixture in a pan
  4. Once firm, cut your butterscotch fudge into cubes and serve. Fudge pieces stacked on a plate

More desserts we love!

5 from 11 votes

How to Make Butterscotch Fudge

This Butterscotch Fudge recipe is so rich, so buttery-sweet, loaded up with chopped pecans and spiced with a hint of vanilla and cinnamon.
Prep Time 5 minutes
Cook Time 15 minutes
Chilling 2 hours 20 minutes

Ingredients
 

  • ¾ cup sweetened condensed milk
  • 11 oz package of butterscotch chips
  • ¼ cup salted butter
  • ½ cup chopped pecans optional
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ½ teaspoon salt

Instructions

  • Prepare an 8x8-inch baking pan with parchment paper, sprayed down with cooking spray, and set aside. Using a double boiler, melt butterscotch chips, sweetened and condensed milk, and butter together until smooth and creamy. This step takes from 10 to 20 minutes because the butterscotch chips take time to break down.
  • Add the cinnamon, vanilla, and chopped pecans and mix thoroughly.
  • Pour into the prepared baking pan and refrigerate until firm (about 2-3 hours).
  • Once firm, cut into cubes and serve.

Nutrition

Calories: 115kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 128mg | Potassium: 45mg | Fiber: 1g | Sugar: 16g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.

Did You Make This Recipe?

Make sure to share it with me below!

 

5 from 11 votes (11 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.