Butterscotch Peanut Fudge
Indulge in the irresistible combination of sweet and salty with this Butterscotch Peanut Fudge recipe—a no-bake treat that’s as easy to make as it is delicious. Creamy butterscotch chips are melted with sweetened condensed milk and a touch of butter, creating a velvety smooth base enriched with vanilla extract. Crunchy salted peanuts are then folded in for delightful texture and a nutty flavor contrast, while a sprinkle of sea salt on top adds the perfect gourmet finish. With just 10 minutes of prep and cooking time, this quick and easy fudge sets in the refrigerator to deliver a melt-in-your-mouth dessert ideal for gifting or satisfying your own sweet tooth. Perfect for butterscotch lovers and peanut fans alike, this decadent fudge is sure to become a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 2 cups Butterscotch chips
- 14 ounces Sweetened condensed milk
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 1 cup Salted peanuts
- 0.5 teaspoons Sea salt
Instructions
Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper with butter or cooking spray.
In a medium saucepan, combine the butterscotch chips, sweetened condensed milk, and butter. Heat over low to medium-low heat, stirring constantly, until the mixture is fully melted and smooth. Be careful to avoid overheating or scorching the mixture.
Once the mixture is smooth, remove it from the heat. Stir in the vanilla extract until fully incorporated.
Fold in the salted peanuts evenly throughout the mixture.
Pour the fudge mixture into the prepared baking pan, spreading it evenly with a spatula or the back of a spoon.
Sprinkle the sea salt evenly over the top of the fudge for a sweet and salty finish.
Let the fudge cool to room temperature before transferring it to the refrigerator. Chill for at least 2 hours, or until set.
Once the fudge is firm, use the parchment overhang to lift it out of the pan. Place it on a cutting board and cut it into 16 squares or desired portion sizes.
Store the fudge in an airtight container at room temperature for up to a week, or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 171 mg | 7% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 25.0 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 73 mg | 6% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 152 mg | 3% | |
*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.
