Butterscotch Fudge Recipe
Creamy, melt-in-your-mouth Butterscotch Fudge is an easy recipe to make any time of year! No candy thermometer needed to make this perfect homemade fudge recipe.
Servings: 64 servings
Ingredients
- 2 cups Granulated Sugar
- ¾ cup Heavy Cream
- ¾ cup Unsalted Butter
- pinch of Kosher Salt
- 7 ounces jar Marshmallow Cream
- 11 ounces bag Butterscotch Chips
Instructions
- Line a 9-inch baking dish with parchment paper. Set aside.
- Prepare your mixing bowl by adding the marshmallow cream and butterscotch morsels. Set aside.
- In a large saucepan over medium high heat, combine sugar, cream, butter and salt. Bring to a boil. Stirring constantly, boil for a full 4 minutes (ROLLING BOIL). Remove from heat.
- Immediately pour hot mixture over marshmallow and butterscotch morsels in mixing bowl. Using your electric mixer, blend until smooth (and butterscotch is melted, about 1 minute). Pour into prepared baking dish.
- Refrigerate for 3-4 hours until firm. Cut into small pieces and enjoy.
Notes
- You can make fudge without a mixer, but you will need to have a strong arm! The fudge mixture will be very thick and you need to stir quickly and vigorously to make sure all the butterscotch chips get melted and combined with the other ingredients.
- I keep butterscotch fudge in the fridge because I love the taste when it’s chilled! However, it will keep just fine at room temperature.
- Butterscotch Fudge will stay good for 1 – 2 weeks, if kept in a tightly sealed container.
Nutrition
Serving: 1piece | Calories: 89kcal | Carbohydrates: 12g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 10mg | Sugar: 11g