Easy Butterscotch Fudge

A plate of stacked butterscotch fudge, with the top piece missing a bite.

5 from 9 votes

This Butterscotch Fudge recipe is sweet, creamy, and full of butterscotch flavor. You are just three ingredients away, and a little time, from enjoying your own homemade fudge. No candy thermometer needed!

Prep Time5

Cook Time10

refrigeration time2

Total Time2 15

Course: Dessert and Pastries

Cuisine: American

Servings:

Calories: 56kcal

Author: Tristin - Home Cooked Harvest

Ingredients

12 ounce can sweetened condensed milk
22 ounces butterscotch chips two 11 ounce bags
1 tablespoon vanilla extract
1/4 teaspoon salt optional

Instructions

Line a 8" x 8" baking dish with a parchment paper sling.
Place the closed can of sweetened condensed milk in a small pot, fill with water two inches below the top of the can.
Pull the can out of the water and set to the side.
Heat the water over medium heat just until you see bubbles forming at the bottom.
Turn off heat and remove pot from heat.
Open the can and discard the lid.
Carefully place the can into the hot water and let 5-8 minutes to make it liquidy.
Dry off can and pour the sweetened condensed milk into a microwave safe bowl and heat for a minute.
Take the bowl out of the microwave and add both bags of butterscotch chips, vanilla, and salt if using. Stir.
Pour mixture into the prepared baking pan. Refrigerate at least 2 hours until firm.
Using the parchment paper, lift the fudge out of the pan. Discard parchment and cut fudge into 1 inch squares.

Notes

Customize fudge. Add in chopped up nuts or mini marshmallows to make it your own.
Add sprinkles on top. It would be super cute to add sprinkles on top of fudge to correlate with the holidays.
Best for fudge. Store fudge in a cool, dark place like a pantry.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition