Butterscotch Fudge
Butterscotch Fudge recipe makes the creamiest, melt-in-your-mouth homemade candy in 10 minutes. Just 3 ingredients, a microwave, and no thermometer needed.
Servings: 25 pieces
Calories: 149kcal
Ingredients
- 22 ounces (2 11-ounce) packages of butterscotch morsels (chips)
- 14 ounces sweetened condensed milk
- ¼ teaspoon salt optional
Instructions
- Line an 8x8-inch baking dish with parchment paper and set it aside.
- Add the butterscotch morsels, sweetened condensed milk, and salt to a medium-sized heat-safe bowl.
- Microwave in 30-second intervals, stirring after each interval until completely melted and smooth.
- Evenly spread the butterscotch fudge into the prepared baking dish.
- Chill in the refrigerator for at least 2 hours until firm. Slice into 25 servings (5 x 5 slices) before serving.
Notes
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 weeks.
- To Freeze: You can freeze the butterscotch fudge for up to 3 months. Allow the fudge to thaw overnight in the refrigerator before serving.
- You can add chopped nuts to the fudge and a touch of vanilla extract.
- Be sure to use sweetened condensed milk, not evaporated milk. The fudge will not set if evaporated milk is used.
- You can omit the ¼ teaspoon of salt, but that tiny amount of salt keeps the fudge from being overpoweringly sweet. You can also reduce the salt to ⅛ teaspoon.
- I like to line my pan with parchment paper so I can lift out the fudge and cut it on a cutting board instead of in the pan.
- Be careful not to overcook your fudge or it will become grainy.
Nutrition
Calories: 149kcal | Carbohydrates: 31g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 141mg | Potassium: 60mg | Sugar: 29g | Vitamin A: 67IU | Vitamin C: 0.4mg | Calcium: 46mg | Iron: 0.03mg