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Move over salted caramel…salted butterscotch is in town. This Salted Butterscotch Fudge is an easy homemade candy recipe that’s sweet with the perfect hit of salt. It’s an EASY fudge recipe too – with pecans!

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Two pieces of salted butterscotch fudge stacked on top of eachother

This time of year, otherwise known as the holiday season, the only thing I love more than fudge is an EASY fudge recipe, and today I’ve got one for you: butterscotch nut fudge! Yes, we’re passing over the chocolate and making fudge with butterscotch chips, and – spoiler alert – it’s incredible.

Best Way to Make Butterscotch Fudge

This fudge is ridiculously easy. You don’t need a candy thermometer, and you don’t have to wonder if it will set up right. This easy butterscotch condensed milk fudge turns out perfectly every time.

This easy recipe works with any kind of chips (chocolate, butterscotch, white chocolate chips, whatever) and sweetened condensed milk. It’s SO good, you don’t need a ton of ingredients, and it takes 5 minutes to prep. The hardest part is waiting for it to chill.

Since this is a butterscotch version, I add toasted pecans because they go hand-in-hand with butterscotch chips (like in these hand pies). It’s seriously the best combo!

To take them up a notch, I mix in and sprinkle sea salt over the top of the fudge before it sets. If you love salted caramel, it’s the same idea – it adds a touch of gourmet and makes the most delicious fudge.

This butterscotch fudge recipe with condensed milk is one of my personal favorites – it’s just the best! It’s such a simple recipe, but the flavor and texture are so amazing. Everyone will love a taste of this sweet treat!

Two pieces of salted butterscotch fudge stacked on top of eachother with top piece missing a bite

Ingredients in Salted Butterscotch Fudge

Butterscotch Chips: You need 3 cups (which is about 1 1/2 packages, so buy 2!)

Sweetened Condensed Milk: This makes the magic happen for the fudge – by melting it with the chips it creates fudge.

Vanilla Extract: Added after melting, for flavor.

Chopped Pecans: These are optional but taste so good. Toast the pecans for extra flavor!

Salt: Sprinkle the top with sea salt or kosher salt

6 photos showing how to make butterscotch fudge

How to Make Easy Butterscotch Fudge

  1. Prep all your ingredients. Line an 8″ or 9″ square baking pan with foil and coat it with cooking spray.
  2. Combine the butterscotch chips and sweetened condensed milk in a heavy saucepan.
  3. Warm them up over low heat and stir until the chips have melted and the mixture is smooth. Don’t be tempted to adjust the heat to medium heat – the key is to melt the chips slowly over low.
  4. Once the mixture is smooth, remove the pan from the heat and stir in the vanilla, toasted pecans, and salt.
  5. Pour the fudge mixture into the prepared square pan.
  6. Sprinkle the rest of the salt over the top.
  7. Cool the fudge at room temperature, and then refrigerate it until it’s firm. This will take at least three hours. Once firm, slice the fudge into small pieces and store them in an airtight container.

This is the best fudge recipe and a great addition to dessert platters. A little goes a long way, so you can make a batch and give some away to all your family and friends! No one can resist a taste of the delicious fudge – you will love it!

Two pieces of salted butterscotch fudge stacked on top of eachother


Do I have to add the salt? 

Nope! Feel free to omit it and make plain butterscotch fudge.

How do you make butterscotch fudge in the microwave?

Place the butterscotch chips and sweetened condensed in a microwave-safe bowl. Warm them in 30-second increments and stir between each one until the mixture is smooth.

How do you store fudge?

Keep it in an airtight container at room temperature. You can also store it in the refrigerator.

Can you freeze butterscotch fudge?

Yes, it freezes great!

Why didn’t my fudge set up?

Be sure to use full-fat sweetened condensed milk because fat-free doesn’t work in this recipe. Also, be sure to measure the butterscotch chips accurately.

More Easy Fudge Recipes

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Two pieces of salted butterscotch fudge stacked on top of eachother

Salted Butterscotch Fudge

5 from 4 votes
Salt and butterscotch meet to form an amazing Salted Butterscotch Fudge!
Prep Time 5 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Yield 36 pieces
Serving Size 1 serving


  • 1 cup chopped pecans
  • 3 cups butterscotch chips (close to 2 bags)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt (or kosher salt)


  • Line a 9”x9” pan with foil and spray with cooking spray.
  • Toast your pecans in a small frying pan over low heat. Stir continuously, and do not walk away. It will take just a minute or two, and they burn very fast. As soon as you smell them, remove them from the heat and place on a plate or a cookie sheet to cool.
  • Place butterscotch chips and sweetened condensed milk in a medium saucepan over low heat. Stir until all three are melted together. Keep the heat on low and do not walk away!
  • Once the butterscotch and milk are melted together, remove from heat and stir in vanilla and pecans. Pour into prepared pan. Immediately sprinkle with salt. Let cool until room temperature, then refrigerate until firm.

Recipe Video

Recipe Nutrition

Serving: 1serving | Calories: 77kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 72mg | Potassium: 13mg | Fiber: 1g | Sugar: 12g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Salted butterscotch fudge stacked on top of eachother with recipe title on top of image

This Salted Butterscotch Fudge is an easy homemade candy recipe that’s sweet, rich, and perfect with a hint of salt.

Last Updated on December 4, 2021

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


      1. In the post, two different times, you mention that you mix salt in the fudge and sprinkle the rest on top. How much do you put IN the fudge and how much ON TOP? Or does it matter? This sounds so good and I want to try it!

      2. It doesn’t matter – I often leave the salt out of the fudge itself and just sprinkle it on top.

  1. I think your using evaporated milk instead of condensed if this fudge isn’t coming out firm someone said they used 5 oz. Cans that’s evaporated sorry.

    1. Yes – that is so true – make sure you use sweetened condensed. I know other countries the cans come in different sizes- but you need 14 ounces.

    1. This recipe should turn out – if it’s still soft try adding more melted butterscotch (or some melted white chocolate).

  2. This is the best fudge recipe. It came together so incredibly easy in the saucepan. There is no boiling, no temperature to cook it until, just melt the ingredients until they all come together, stir in the vanilla extract and toasted chopped nuts. Pour it into your prepared pan cool on the counter, then refrigerate.
    It cut absolutely easy and perfectly too.
    The taste is rich, but incredible. The salt cuts the sweetness and the toasted walnuts really compliment the butterscotch.
    I love this recipe and I will be making this again.
    ** one tip I would recommend instead of lining your pan with aluminum foil. I recommend greasing a piece of parchment paper instead. Grease the pan also before lining it with the parchment paper so the paper sticks.

  3. I could have eaten the entire pan. Problem though – I chilled it for many hours and it didn’t really firm up. So it was next to impossible to cut into slices – I pretty much ate it with a spoon. So – not exactly presentable on a plate or in a gift box for Xmas, which is how I give away my fudge. Not sure why this happened as I followed the recipe to a “t”. I will definitely try again but maybe much less butter?? 

    1. I make this recipe with 20 large marshmallows, melted on low with condensed milk, than add all other. Guaranteed to work.

  4. My fudge did not firm up. It remained the consistency of a caramel dip. Do you have any suggestions as to where I went wrong?

    1. Did you try chilling it to firm it? I’ve never had that problem with the easy fudge recipe like this.

  5. Your Salted Butterscotch Fudge is my new favorite Christmas tradition. I oven roasted my pecans using the following recipe: 
    1 cup pecans
    1 t sea salt
    2 t granulated sugar
    1 1/2 T butter (melted) 
    Toss all; then place on a baking sheet in a single layer. Bake for 10 min. in a preheated 350 degree oven. 
    I then used the sweet and salty pecans in your recipe and simply omitted the sea salt on top. It was WONDERFUL!!!

  6. I just made this. First time I ever made fudge and it is perfect.  Everyone at work will die when they taste it.

  7. Could you use the butterscotch fudge prep to make peanut clusters? I can’t stand pecans and would prefer walnuts or peanuts which made me wonder if you could prep this like butterscotch peanut clusters so you use salted peanuts with it.

    1. I actually have a recipe for butterscotch clusters I haven’t posted yet. I would leave out the sweetened condensed milk and just mix butterscotch chips and white chocolate chips, then use whatever nuts you like best! (Or you can make this fudge with peanuts too!)