Salted Butterscotch Fudge

5 from 1 vote
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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 ½ 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

FAQ

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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Salted Butterscotch Fudge

Salt and butterscotch meet to form an amazing Salted Butterscotch Fudge!
5 from 1 vote
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

Ingredients

  • 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)

Instructions

  • 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.

Nutrition Information

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
Keyword butterscotch, fudge
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

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87 CommentsLeave a comment or review

  1. Can’t wait to try this!  Need to buy more butterscotch chips . . .

    Just fyi, it may SEEM like it’s impossible to get the lid off of a sea salt grinder (and I’ve never managed it when I’ve tried in the vain hopes of refilling it instead of having to buy a whole new grinder), but a two year old child can whip that thing off in the few minutes when your back is turned.  Ask me how I know.

  2. I made your recipe with Dulce de leche flavored Eagle Brand Condensed milk.  It was even more caramelly!  Yum!  Thanks for the recipe!

  3. I tried this recipe and it was so runny, I froze it to get it to solidify. But it still wasn’t good. I threw the whole batch out. Any idea why it didn’t set? I followed the directions. Did I not let it cook long enough? I was really disappointed.

    1. I’m so sorry Ali! I’ve never had that problem with a basic fudge like this. Did you use the full 3 cups of butterscotch chips? What brand did you use? Normally 3 cups of chips makes it harden good. Let me know what brands you used.

      1. I used two bags of Nestle chips and Eagle brand milk. I couldn’t find a 14 oz can so I bought 3 5 oz cans.

      2. Hmm. That’s so strange! It’s pretty much the same recipe I always use. I guess some times the fudge gods are just not with us; sometimes even weather can affect it. Sorry about that!

  4. I’m used to making my fudge with lots of butter, evaporated milk, sugar, marshmallow and choco chips because I like the creaminess and the fudge doesn’t necessarily get too hard, depending upon how long you cook it and how much marshmallow is added. Do you think I could swap out the choco chips and use butterscotch chips and have it turn out as yummy as these look? I love butterscotch and the idea of butterscotch fudge has me drooling already!

  5. Oh my, Dorothy!! You’ve done it again…love the addition of salt to sweet. Sounds fantastic!

  6. Those cookies were totally amazing and I am so glad you found a way to recreate that experience 🙂 Can’t wait to get this fudge in my mouth!