Butterscotch Fudge Recipe is the perfect indulgent treat for anyone craving a rich, gooey, and buttery-sweet dessert. This recipe brings together the deep caramel-like flavor of butterscotch with the creamy texture that defines classic fudge. In just a few simple steps and with minimal ingredients, you can have a tray of irresistible butterscotch squares ready to delight your family and friends. Whether this is your first time making fudge or you’re looking for a quick and crowd‑pleasing dessert to share, this recipe delivers both ease and decadence.
Why You’ll Love This Recipe
You’ll love this Butterscotch Fudge Recipe because:
- It uses just three core ingredients (plus a pinch of salt)
- It requires no stovetop or candy thermometer fuss
- The microwave method melts the mixture quickly and cleanly
- The result is ultra‑smooth, creamy, and melt-in-your-mouth
- It’s highly customizable (see variations section)
- It keeps well — you can make ahead and slice for parties or gifting
Ingredients
Here is what you’ll need to make Butterscotch Fudge:
- 22 ounces butterscotch morsels (chips)
- 14 ounces sweetened condensed milk
- ¼ teaspoon salt
- (Optional: reduce salt to ⅛ teaspoon or omit entirely, though the salt balances sweetness)
Step‑by‑Step: How to Make Butterscotch Fudge
Follow these steps to turn the ingredients into luscious fudge:
- Prepare the pan. Line an 8×8‑inch (20×20 cm) baking dish with parchment paper, allowing some overhang on the sides. This will help you lift the fudge out later.
- Combine ingredients. In a medium, heat‑safe bowl, place the 22 oz of butterscotch morsels along with 14 oz sweetened condensed milk and the ¼ teaspoon salt.
- Microwave to melt. Microwave in 30‑second intervals, stirring well after each interval, until the mixture becomes completely melted and smooth. In our test, two 30‑second intervals were sufficient, but yours may need more depending on your microwave’s power.
- Pour into pan. Once the mixture is glossy and well combined, pour it into the prepared baking dish and spread it evenly with a spatula or the back of a spoon.
- Chill to set. Place the dish into the refrigerator and chill for about 2 hours, or until the fudge is firm.
- Score and slice. If desired, when the fudge is partly set but still slightly warm, you can score a grid on its surface (gently press lines) to make slicing cleaner once fully set. After chilling, lift the parchment, transfer to a cutting board, and slice into 25 equal pieces (a 5×5 grid) before serving.
Helpful Tips
- Use sweetened condensed milk, not evaporated milk—using evaporated milk will prevent the fudge from properly setting.
- The parchment paper makes removal and cleanup easy.
- Stir thoroughly after each microwave interval to ensure even melting and avoid burning chips.
- Watch carefully during the last few seconds of melting—chocolate and butterscotch can seize quickly if overheated.
- If your mixture seems a bit grainy or too stiff right after microwaving, you can briefly warm it another 10–15 seconds and stir to smooth it out.
- To get clean, uniform squares, chill fully, then use a sharp knife wiped between cuts.
- Store the cut pieces in an airtight container, separated by parchment sheets or wax paper to avoid sticking.
Substitutions and Variations
You can tweak this base recipe in several fun ways:
- Dulce de Leche Twist: Replace half the butterscotch chips with caramel or dulce de leche chips for a layered effect.
- Salted Butterscotch Fudge: Increase salt slightly (⅜ to ½ teaspoon) for a salted‑butterscotch version.
- Nutty Addition: Fold in finely chopped nuts (e.g. pecans, walnuts, almonds) after melting, before pouring into the pan.
- Chocolate swirl: Once melted, swirl in a tablespoon or two of melted dark chocolate to make a marbled effect.
- Spiced version: Add a pinch of cinnamon or ground ginger to the melted mixture for a warm spice note.
- Mini fudge cups: Instead of a square pan, spoon into mini paper cups to serve as bite‑sized treats.
Storage Instructions
- Room temperature: Store in an airtight container at cool room temperature for up to 5 days (if your kitchen isn’t too warm).
- Refrigerator: Keep in the fridge in a sealed container for up to 2 weeks. Bring to room temperature for best texture before serving.
- Freezer: You can freeze the slices (well wrapped) for up to 2 months. Thaw in the refrigerator or at room temperature before serving.
Nutritional Information
Here is an approximate breakdown per one piece (assuming 25 pieces total):
- Calories: 185 kcal
- Carbohydrates: 25 g
- Protein: 2 g
- Fat: 9 g
- Saturated Fat: 7 g
- Polyunsaturated Fat: 0.3 g
- Monounsaturated Fat: 1 g
- Cholesterol: 5 mg
- Sodium: 66 mg
- Potassium: 75 mg
- Sugar: 25 g
- Vitamin A: 43 IU
- Vitamin C: 0.4 mg
- Calcium: 54 mg
- Iron: 0.1 mg
Serving Suggestions
- Serve plain as a sweet, chewy treat at dessert time
- Offer alongside coffee, tea, or after‑dinner drinks
- Arrange on a holiday dessert platter or cookie tray
- Package in small cellophane bags for gifts or party favors
- Pair with nuts, dried fruit, or salty snacks to offset the sweetness
Frequently Asked Questions About Butterscotch Fudge
Can I use a different size pan?
Yes — you can use a 9×9-inch or even a loaf pan. Keep in mind that thinner fudge will set faster and may produce thinner squares. Adjust chilling time accordingly.
What if my fudge is too soft and doesn’t set?
If your fudge stays soft, it’s likely because it lacked enough sugar solids or was overheated. Make sure you used sweetened condensed milk, not evaporated milk. Also ensure you melted gently and fully. If it still doesn’t set, you can try reheating very gently with a little more butterscotch chips to add solids, then re‑chill.
Can I melt on stovetop instead of microwave?
Yes — use a double boiler (or a heatproof bowl over simmering water) and stir until melted and smooth. Be careful not to let water or steam get into the mixture, and avoid direct high heat that could scorch the chips.
How long will the fudge last?
Stored airtight in the refrigerator, it lasts for up to 2 weeks. Frozen, it can remain good for about 2 months. Always thaw or bring to near room temperature before slicing for the best texture.
Can I reduce sugar or replace the butterscotch?
Butterscotch chips are already sweetened and high in sugar, so reducing sugar is tricky. You could replace some butterscotch with dark chocolate chips or use sugar‑free or low‑sugar baking chips — but results may vary in texture and hardness.
Why add salt?
The small amount of salt (¼ teaspoon) helps to cut through the intense sweetness and enhance the butterscotch flavor. You can reduce or omit it, but the flavor may lean too cloying.
Conclusion
Thank you so much for trying out this Butterscotch Fudge Recipe! I’ve always loved how simple ingredients can transform into something so indulgent and comforting. It’s one of those desserts I turn to when I want a quick payoff with minimal stress. I hope you find this fudge recipe as delightful to make as it is to eat — creamy, buttery, sweet, and perfect for sharing. From the ease of microwaving to the joy of slicing into golden squares, I hope it becomes a favorite in your recipe collection. Enjoy it with loved ones, savor each bite, and know that you’re joining a community of home cooks who believe in the joy of simple, delicious treats. Happy fudge making — and may your kitchen smell amazing!
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Butterscotch Fudge Recipe
- Total Time: 2 hours 7 minutes
- Yield: 25 pieces 1x
Description
Butterscotch Fudge Recipe with just 3 ingredients! A quick, no-bake sweet treat that’s rich, creamy, and perfect for holidays or everyday cravings. Make and share it in under 10 minutes!
Ingredients
22 ounces butterscotch morsels (chips)
14 ounces sweetened condensed milk
¼ teaspoon salt (optional, to balance sweetness)
Instructions
Follow these steps to turn the ingredients into luscious fudge:
- Prepare the pan. Line an 8×8‑inch (20×20 cm) baking dish with parchment paper, allowing some overhang on the sides. This will help you lift the fudge out later.
- Combine ingredients. In a medium, heat‑safe bowl, place the 22 oz of butterscotch morsels along with 14 oz sweetened condensed milk and the ¼ teaspoon salt.
- Microwave to melt. Microwave in 30‑second intervals, stirring well after each interval, until the mixture becomes completely melted and smooth. In our test, two 30‑second intervals were sufficient, but yours may need more depending on your microwave’s power.
- Pour into pan. Once the mixture is glossy and well combined, pour it into the prepared baking dish and spread it evenly with a spatula or the back of a spoon.
- Chill to set. Place the dish into the refrigerator and chill for about 2 hours, or until the fudge is firm.
- Score and slice. If desired, when the fudge is partly set but still slightly warm, you can score a grid on its surface (gently press lines) to make slicing cleaner once fully set. After chilling, lift the parchment, transfer to a cutting board, and slice into 25 equal pieces (a 5×5 grid) before serving.
Notes
Use sweetened condensed milk (not evaporated) or fudge won’t set.
Parchment paper helps lift and cleanly slice.
For cleaner cuts, score the surface while still slightly warm.
- Prep Time: 5 minutes
- Cook Time: 2 minutes (microwave melting)
- Category: Dessert
Nutrition
- Serving Size: 1 piece
- Calories: 185 kcal
- Sugar: 25 g
- Carbohydrates: 25 g
- Protein: 2 g