Salted Butterscotch Fudge Recipe

Indulge in the rich, creamy flavors of salted butterscotch fudge—a delightful treat that combines the sweetness of butterscotch with a hint of salt for balance. This recipe is perfect for holidays, gift-giving, or simply satisfying your sweet tooth. It’s easy to make and sure to impress anyone who takes a bite!

Ingredients

• 2 cups white sugar
• 1/2 cup unsalted butter
• 2/3 cup evaporated milk
• 1 cup butterscotch chips
• 1 jar (7 ounces) marshmallow creme
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt (plus extra for sprinkling)

Instructions

1. Prepare your pan:
   Line an 8×8-inch baking dish with parchment paper or lightly grease it. This will ensure easy removal of the fudge later.
2. Combine sugar, butter, and milk:
   In a medium saucepan, combine the sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture reaches a gentle boil. Continue to cook for 4-5 minutes, or until a candy thermometer reads 234°F (soft ball stage).
3. Add the butterscotch chips:
   Remove the saucepan from heat and stir in the butterscotch chips until they are completely melted and the mixture is smooth.
4. Incorporate marshmallow creme and vanilla:
   Stir in the marshmallow creme and vanilla extract until fully blended. The mixture will start to thicken as it cools.
5. Pour and spread:
   Quickly pour the fudge mixture into the prepared baking dish. Use a spatula to spread it evenly.
6. Add the salt:
   Sprinkle the top of the fudge with a light dusting of sea salt.
7. Chill:
   Let the fudge cool at room temperature for about 30 minutes, then transfer it to the refrigerator to set for at least 2 hours.
8. Slice and serve:
   Once set, lift the fudge out of the pan using the parchment paper. Slice it into squares and enjoy!

Serving and Storage Tips

• Serving: Serve your salted butterscotch fudge as a standalone treat or pair it with coffee or tea for a delicious dessert.
• Storage: Store the fudge in an airtight container at room temperature for up to a week. For longer storage, refrigerate it for up to 3 weeks or freeze it for up to 3 months. Allow frozen fudge to thaw in the refrigerator before serving.

FAQs

1. Can I use sweetened condensed milk instead of evaporated milk?
Yes, but keep in mind that sweetened condensed milk is sweeter and thicker, which may alter the texture and sweetness of the fudge.

2. How do I prevent my fudge from becoming grainy?
Ensure that the sugar fully dissolves during cooking and avoid over-stirring once the mixture starts to cool. Using a candy thermometer helps maintain the correct temperature.

3. Can I add nuts to this recipe?
Absolutely! Chopped pecans or walnuts can be stirred in just before pouring the fudge into the pan.

4. Is there a substitute for marshmallow creme?
You can use 1 cup of mini marshmallows melted into the mixture as a substitute, though the texture might vary slightly.

Enjoy your homemade salted butterscotch fudge—it’s a treat everyone will love!

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