Dorothy KernMove over salted caramel…salted butterscotch is in town. This Salted Butterscotch Fudge is sweet, rich, and perfect with a hint of salt.
Have you ever tasted something and just said, “Holy OMG this is the most genius thing I’ve ever eaten?”
Yeah, that happened to me when I was at Bloggy Boot Camp a few weeks ago. I met Melissa, from The Baked Equation. She runs a bakery in Arizona and she brought me cookies, some of the best cookies I’ve ever had: a shortbread cookie with salted butterscotch on top.
Seriously – they blew my mind. Salt and butterscotch is better than – I’m gonna say it, yes I am – salted caramel.
When I got home I was out of cookies, sad, depressed, and then determined. I needed salted butterscotch again and I needed it pronto.
So I made fudge. Because that’s logical, right?
I love making easy fudge. You know, chips of some sort (chocolate, white, butterscotch, whatever) and sweetened condensed milk. It’s SO good, you don’t need a candy thermometer and tons of ingredients, and it comes together in under 10 minutes.
This easy fudge uses butterscotch chips. 3 cups get mixed with the sweetened condensed milk and a little butter so the end product doesn’t get too firm.
I think that butterscotch and pecans go hand-in-hand (like in these hand pies) so I added some toasted pecans. I love toasted pecans in anything really. Just be really careful when you’re cooking them (either on the stovetop or in the oven) because they burn really quickly. And, if you’re not careful you’ll be picking black pecan bits out of the bowl because, well, you only had 1 cup of pecans left in the house and by golly you’re not going to the store again. So, yeah. Watch them!
Once everything melts together, you pour it into your prepared pan. It starts to harden really quickly, so as soon as you pour, sprinkle some sea salt on top. You can also use kosher salt if you don’t have sea salt.
Funny story: I guess sea salt comes in grinders, not shakers. I wish I would have known that before I took everything but the blowtorch to the sea salt bottle to get it open. So, you know. In case you’ve never bought it before…it might be a grinder. So the top doesn’t come off.
Anyway, add some of that salt on top, then let it firm up. Then enjoy, and be sure to give 99.9% away. Or you might find yourself eating 8 several pieces before realizing the bowl is empty.
Salt + Butterscotch = Oh Em Amazing.
Try it. You’ll see. You can thank Melissa. It’s all her fault.
Salted Butterscotch Fudge
Ingredients
- 1 cup (105g) chopped pecans
- 3 cups (8 ounces or 513g) butterscotch chips
- 1 14 ounces can sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt plus more to sprinkle on top
Instructions
- Line a 8-inch or 9-inch square 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 they are melted together. Keep the heat on low and do not walk away!
- Once the butterscotch mixture is melted together, remove from heat and stir in vanilla, pecans, and salt. Pour into prepared pan. Immediately sprinkle with additional salt.
- Let cool until room temperature, then refrigerate until firm, at least 3 hours. Fudge will be firm and set but not hard.
Nutrition Information
Nutritional information not guaranteed to be accurate
I love fudge! Check out my Fudge Pinterest Board!
Sweets from friends:
Banana Butterscotch Cake by The Baked Equation
Pumpkin Pie Fudge with Nutella and Marshmallow Swirl by Something Swanky
Nutella Caramel Pretzel Fudge by Lemons for Lulu
Quick and Easy Peanut Butter Fudge by A Kitchen Addiction
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: May 5, 2013
My butterscotch fudge didn’t firm up. It is still semi firm after 12 hours. What can I do to fix this.
This recipe should turn out – if it’s still soft try adding more melted butterscotch (or some melted white chocolate).
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.
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??
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?
Did you try chilling it to firm it? I’ve never had that problem with the easy fudge recipe like this.
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!!!
I just made this. First time I ever made fudge and it is perfect. Everyone at work will die when they taste it.
I’m so glad you enjoyed it!! Easy fudge is THE BEST!
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.
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!)