Butterscotch Fudge

The best creamy rich Butterscotch Fudge. This easy recipe using evaporated milk is a Christmas favorite & takes just 10 minutes to make. This nut-free homemade candy is to die for!

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Prep Time 2

Cook Time 8

Chilling Time 2

Course Dessert

Cuisine American

Servings

Calories 61 kcal

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

STORING & FREEZING:

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.

VARIATIONS:

Add ½ cup chopped walnut or pecans along with the marshmallows & chips.
Top with flaky sea salt before chilling.
Top with cookie crumbles.

Nutrition

Calories: 61kcalCarbohydrates: 13gProtein: 0.3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.3gTrans Fat: 0.02gCholesterol: 3mgSodium: 55mgPotassium: 11mgFiber: 0.002gSugar: 12gVitamin A: 28IUVitamin C: 0.1mgCalcium: 9mgIron: 0.02mg

Keyword christmas, easy, gluten-free, holiday, no bake, nut-free, quick, stovetop, sweet

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