Move 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
- 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
- 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.
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
Last Updated on May 13, 2020
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