Easy Butterscotch Fudge Recipe
Some people wait until special occasions like the holiday season to churn out homemade fudge like this easy butterscotch fudge recipe.
But I am not one of those people, and I suspect if you’re here reading this, then we’re the kind of people that could eat creamy fudge every day of the year.
Homemade Fudge for Christmas Time or Any Time
While I love decadent fudge in its original chocolate format, this butterscotch flavor homemade fudge is a great recipe that delivers on that old-timey butterscotch taste.
If you love butterscotch and want to add another fudge flavor to your fudgy lineup, then you’ve got to make this award-winning recipe!
With simple ingredients, it’s easy to make this butterscotch fudge. It has just a hint of vanilla to it that brings balance. And that texture!
Oh! It’s just like the fudge my mom made for me as a kid.
The Best Homemade Candy Gift
If you love my other fudge recipes, y’all are going to love this easy butterscotch fudge.
It’s the sweet treat you need for desserts or to give as a gift. Who wouldn’t want a tin full of this decadent butterscotch fudge?
Once you make it yourself, you’ll see it’s better than any store-bought fudge. After all, you’ll be making it with love too.
More Fudge Recipes:
- Christmas cookie fudge
- The best million dollar fudge recipe
- Tiger butter homemade fudge
- Peanut butter fudge
- The best chocolate fudge recipe
Ingredients Needed For Butterscotch Fudge
For this homemade butterscotch fudge, you only need a few simple ingredients.
You can add walnuts or pecans if you’d like to for a little texture on top of the fudge, or keep it free of nuts.
- Butter
- Sugar
- Evaporated milk
- Marshmallow creme
- Vanilla extract
- Butterscotch chips
- Walnuts or pecans (optional)
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
Watch How To Make The Easy Butterscotch Fudge Recipe
Step-By-Step Instructions
Line your 9-inch by 9-inch baking dish with parchment paper.
Start by adding the butter to a medium saucepan and turn the heat to medium.
Pour the sugar into the saucepan.
Next, pour the evaporated milk into the saucepan and mix to combine the ingredients.
Melt the butter and keep stirring occasionally. Turn the heat up to medium-high to high heat.
Bring the fudge to a full rolling boil and cook until the candy thermometer reaches 234 degrees. Stir occasionally.
TIP: If you don’t have a candy thermometer, boil the fudge for four minutes from the time it starts a rolling boil. A rolling boil is large fast bubbles that don’t go away when you stir.
Remove the pan from the stovetop and place it on a heat-safe place. Add the marshmallow cream to the pan and stir until it is melted.
It can take a few minutes to melt, so keep stirring. I like to put the marshmallow in before the butterscotch chips because the ingredients are still so hot, and it helps melt the marshmallow.
Pour the vanilla extract into the saucepan and stir.
Sorry for the blurry picture, but you get the idea.
Melt butterscotch chips next in the saucepan and stir until melted.
Pour the butterscotch fudge mixture into the prepared pan and allow it to cool for at least two to three hours.
If you want it to cool faster, place it in the refrigerator. But make sure you have something underneath to keep the refrigerator glass from getting hot, as the bottom of the fudge pan will be very hot.
Once the fudge cools, lift it out by the parchment paper for easy cutting.
You don’t have to use parchment paper, but it is easier to get the fudge out if you do line the pan with it.
How To Store The Butterscotch Fudge
If you have leftover fudge you can store it in a sealed container or cover it with some plastic wrap after it has cooled and set up. It does not need to be refrigerated and can be kept at room temperature, but you can refrigerate it if you’d like to.
Optional Ingredients
- Chopped pecans
- Chopped walnuts
- A sprinkle of sea salt on top of the fudge.
Do I Have To Use A Square Pan?
No, you can use a 9-inch by 13-inch pan for the recipe. It will turn out just as delicious but it will just be thinner.
Easy Butterscotch Fudge Recipe
The easy butterscotch fudge recipe is something that brings the whole family together. The creamy texture is out-of-this-world delicious.
It’s creamy, dreamy, and utterly simple to make, and one of my personal favorites. Every time I put out a tray of it, it goes fast.
And every time I make tins of it as gifts, everyone wants more.
Butterscotch fudge definitely takes me back to my childhood and those simpler times.
It’s so nice to bring back those memories while creating new ones with every batch of butterscotch goodness. I hope this decadent fudge earns a place in your heart.
Be sure to get the easy fudge recipe below and print it out so you can keep it.
Butterscotch Fudge Recipe
Ingredients
- 3/4 cup butter
- 3 cups white granulated sugar
- 2/3 cup evaporated milk a 5 ounce can
- 7 ounce jar of marshmallow cream
- 1 teaspoon vanilla extract
- 12 ounces butterscotch chips
- Walnuts or pecans optional
Instructions
- Line a 9-inch by 9-inch square baking pan with parchment paper and set it aside.
- Add the butter to a medium sized saucepan and melt on medium heat.
- Pour the sugar into the saucepan.
- Next, pour the evaporated milk into the saucepan and mix the ingredients.
- Bring the mixture to a full rolling boil on medium-high or high heat and cook until the candy thermometer reaches 234 degrees.
- Once the mixture reaches 234 degrees, remove it from the stovetop and mix in the marshmallow cream until it melts.
- Next, add the vanilla extract and mix.
- Add the butterscotch chips and stir until melted.
- Pour the butterscotch fudge mixture into the prepared dish and allow it to set up for at least three hours.
I’m not one to ever comment on recipe blogs, but I felt compelled to comment today. I made the butterscotch fudge earlier & I have to wonder if perhaps the 3 cups of sugar is a typo? I questioned adding the 3rd cup of sugar(between the butterscotch chips & marshmallow cream), but I wanted to create the recipe exactly as it was written. Sadly, it was overwhelmingly sugary. I ask of the recipe creator if there’s any way of remaking it w/1 1/2 cups of sugar or without the marshmallow cream without it affecting the integrity of the fudge? 5stars for easiness, 5 stars for quickness, but 2.5 stars for taste.
Hi Diane,
Thank you so much for taking the time to share your experience and for the honest feedback! I truly appreciate you trying the recipe as written. Fudge can be a tricky balance since the sugar and marshmallow cream both contribute to the texture and structure. And at it’s nature is a very sweet dessert/candy.
I haven’t tried it with less sugar, but If you’d like to try, you could experiment with reducing it to 2 cups of sugar; however, keep in mind that it may affect the fudge’s consistency.
Let me know how it goes and how you like the taste!