Butterscotch Fudge
Indulge in the melt-in-your-mouth sweetness of homemade Butterscotch Fudge, a decadent treat that's as easy to make as it is irresistible. Crafted with rich brown sugar, creamy sweetened condensed milk, and a buttery base, this fudge is elevated by the addition of silky white chocolate chips that create its signature velvety texture. A touch of vanilla and a pinch of salt balance the sweetness perfectly, while optional chopped pecans add a delightful crunch. Ready in just 25 minutes and requiring minimal effort, this no-fail recipe is ideal for satisfying your sweet tooth or gifting during the holidays. Whether you're a butterscotch lover or a first-time fudge maker, this recipe guarantees a crowd-pleasing dessert every time.
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 2 cups Brown sugar (light or dark)
- 14 ounces Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 cups White chocolate chips
- 0.5 cup Chopped pecans (optional)
Instructions
Line an 8x8-inch square baking dish with parchment paper, leaving a bit of overhang for easy removal, and set it aside.
In a medium saucepan, melt the unsalted butter over medium heat.
Once the butter is melted, stir in the brown sugar, sweetened condensed milk, vanilla extract, and salt.
Cook the mixture over medium heat, stirring constantly with a heat-resistant spatula, until it begins to boil. This should take about 5-7 minutes.
Once the mixture reaches a gentle boil, reduce the heat to low and cook for an additional 5 minutes, stirring constantly to prevent it from burning. The mixture should take on a smooth and thick consistency.
Remove the saucepan from heat and immediately stir in the white chocolate chips. Continue stirring until the chocolate is fully melted and the mixture is smooth.
If using chopped pecans, fold them in at this stage for an added crunch.
Quickly pour the fudge mixture into the prepared baking dish, spreading it out evenly with a spatula.
Let the fudge cool to room temperature, then transfer it to the refrigerator to set for at least 2 hours or until firm.
Once the fudge is fully set, use the parchment paper overhang to lift it out of the baking dish. Cut into 16 squares or desired serving sizes.
Store the butterscotch fudge in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks. Enjoy!
Nutrition Facts
Calories |
5990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.5 g | 342% | |
| Saturated Fat | 149.4 g | 747% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 1682 mg | 73% | |
| Total Carbohydrate | 911.9 g | 332% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 873.9 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2379 mg | 183% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3956 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
