Go Back
+ servings
stack of salted butterscotch fudge on parchment paper on cutting board with words on photo

Salted Butterscotch Fudge

This fudge is amazing: it's easy to make and tastes out of this world! Salted Butterscotch Fudge is your new favorite fudge!
Course Dessert
Cuisine American
Keyword butterscotch, fudge
Prep Time 5 minutes
Cook Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings 25 pieces
Calories 115kcal
Author Dorothy Kern
Cost $5


  • 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.


Serving: 1piece | Calories: 115kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 107mg | Potassium: 19mg | Fiber: 1g | Sugar: 17g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg