This easy recipe for homemade Butterscotch Fudge is creamy, rich, & sweet. It takes only 6 ingredients & 10 minutes to make so you will want a batch every Christmas.
Why this Old-Fashioned Butterscotch Fudge Recipe is the Best: Just a few minutes of stirring at the stove for the perfect caramel-like sweetness that is soft, chewy, & not grainy.
When December rolls around each year the baking & candy making begins. I wanted a dessert that doesn't have chocolate. And boy I found something new to love.
Like my recipe for Easy Peanut Butter Fudge, there is no baking & no double boiler needed. Ok, now we cook!
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Ingredients
This recipe is smooth thanks to using mini marshmallows. Like in my Gumdrop Nougat, it is key for the best chewy candy texture. It's addicting; you have been warned!
There are no nuts & no chocolate in this fudge recipe. Plus it uses evaporated milk instead of sweetened condensed milk.
Here are the ingredients needed to make this:
- Granulated Sugar - to sweeten the fudge & cooked long enough will not crystallize or make the fudge crumbly.
- Salted Butter - for added creaminess & richness.
- Salt - balances the other very sweet ingredients.
- Evaporated Milk - the thick milk is unsweetened.
- Butterscotch Chips - the star of the recipe, I use Nestle Toll House but any brand will work.
- Mini Marshmallows - to give it a gooey/gummy bite; do not use fluff or creme.
See the recipe card for quantities & substitutions/variations.
How to Make Butterscotch Fudge
Here is how to make a quick and easy fudge recipe on the stovetop. To make it from scratch just cook for 5 minutes & let it set in the refrigerator.
Here are the easy steps for making butterscotch fudge with evaporated milk & marshmallows:
- Cook the Fudge
- Chill & Cut
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
2 - Cook the Fudge
Make sure to use a large pot so that all the ingredients will fit. Also prepare an 8x8 baking pan with foil - no cooking spray needed.
Over medium heat, melt the butter, sugar, evaporated milk, & salt.
Once it starts to boil, stir constantly and cook for 5 minutes.
Immediately add the marshmallows and butterscotch-flavored baking chips.
Stir until everything is combined. There should be no streaks of marshmallow or bits of chips - all smooth.
2 - Chill & Cut
Scoop the fudge and spread it into the prepared pan. Make sure to get it in all the corners and along the edges. You want it to be the same thickness throughout.
Place the fudge in the refrigerator and chill until set; 2 hours.
Once it is solid, lift it out of the pan by grabbing the edges of the foil.
Remove the foil and place the slab on a cutting board. Using a sharp knife, cut into 1" strips.
Cut the strips into 1" squares as seen here. Enjoy immediately or store for later.
Each bite-sized fudge chunk is soft, decadent, & delightfully sugary.
Serving & Storing
This is great added to cookie and candy platters at the holidays. I love giving this in my Christmas goodie boxes to balance out other flavors.
Store in the refrigerator for up to a month or in the freezer for up to 3 months. Make sure the pieces are cut before freezing.
What to Serve with Fudge : To balance the sweetness, display at parties with other holiday goodies that are savory like cheese and crackers, with fresh fruit, or with salty nuts.
The fudge can sit out at room temperature for a few hours, it will not melt or get too soft.
Recipe Tips & Behind the Scenes
Here is my recipe for success - including what I learned when testing, funny stories or bloopers, and more.
- #1 Tip - Do not step away when cooking, this needs constant stirring for the full 5 minutes.
- You can also use a loaf pan for thicker slices. I don't recommend using a bigger pan such as a 7x11 pan, the thin pieces tend to crack more when cutting.
- This is a great gluten-free, nut-free, & egg-free sweet treat to share with anyone that has allergies or sensitivities.
- Sprinkle on a bit of flaky sea salt before chilling for a fantastic sweet & salty combo.
- Don't substitute evaporated milk with sweetened condensed milk, they are not the same and have clear differences.
- I made this recipe in the middle of winter and there was barely any natural sun in the dining area. I hauled the fudge, props, & backdrops into my daughter's room to capture these beautiful drool-worthy pictures. I hope they entice you to make this ASAP!
Butterscotch Fudge
Equipment
- 8x8 pan
Ingredients
- 1 ½ cups granulated sugar
- 2 tablespoons salted butter
- ½ teaspoon salt
- ⅔ cup evaporated milk
- 2 cups mini marshmallows
- 1 ⅔ cup butterscotch chips 11-ounce bag
Instructions
- Line an 8x8 baking pan with foil
- In a large pot add the sugar, salt, evaporated milk, & butter. Over medium heat (I do this on 6) bring to a rolling boil. Once it is boiling, stir constantly for 5 minutes.1 ½ cups granulated sugar, 2 tablespoons salted butter, ½ teaspoon salt, ⅔ cup evaporated milk
- Remove from the heat and immediately add the marshmallows and butterscotch chips. Stir to combine and melt into one thick fudge batter.2 cups mini marshmallows, 1 ⅔ cup butterscotch chips
- Scoop into the prepared pan and spread so it is smooth and is even with the same thickness in all the edges & sides.
- Chill in the refrigerator for 2-3 hours. Once set, cut into 1" squares. I get 49 squares by having 7 vertical & 7 horizontal rows cut into equal-sized pieces.
Notes
- This fudge stores well in the refrigerator for up to a month. It also freezes well for up to 3 months. Defrost in the refrigerator.
- Add ½ cup chopped walnut or pecans along with the marshmallows & chips.
- Top with flaky sea salt before chilling.
- Top with cookie crumbles.
Nutrition
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