A rich, creamy, no-fuss butterscotch fudge that practically melts in my mouth with every bite—this Butterscotch Fudge is the kind of treat I keep coming back to. Made with simple pantry staples like butterscotch chips and sweetened condensed milk, it’s a no-bake dessert I love whipping up for the holidays, parties, or even just because I feel like indulging a little. Whether I'm gifting it in festive boxes or sneaking a piece after dinner, this fudge never fails to satisfy.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
3 cups butterscotch chips
1 can (14 oz) sweetened condensed milk
¼ cup unsalted butter
½ teaspoon vanilla extract
Pinch of salt (optional)
Sprinkles or sea salt flakes for garnish (optional)
Directions
I start by lining an 8x8-inch baking pan with parchment paper, leaving some overhang so I can easily lift the fudge out later.
In a medium saucepan over low heat, I combine the butterscotch chips, sweetened condensed milk, and butter.
I stir the mixture continuously until it’s fully melted and silky smooth.
After removing it from the heat, I stir in the vanilla extract and add a pinch of salt if I want to balance the sweetness.
I pour the mixture into the prepared pan, smoothing the top with a spatula.
To finish, I sprinkle the top with sea salt flakes or colorful sprinkles if I’m feeling festive.
I refrigerate the fudge for at least 2 hours, until it’s set.
Once it’s firm, I lift it out using the parchment paper, cut it into squares, and serve.
Servings and Timing
This recipe makes about 25 squares of fudge.
Prep Time: 5 minutes
Cooking Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes
Calories per square: 210 kcal
Variations
Nutty Crunch: I sometimes stir in chopped pecans or walnuts before pouring the fudge into the pan for extra texture.
Chocolate Swirl: For a visual and flavor twist, I swirl in some melted dark chocolate just before setting.
Spiced Butterscotch: A pinch of cinnamon or nutmeg gives this fudge a warm holiday vibe.
Marshmallow Mix-In: Adding mini marshmallows makes for a gooier texture that kids (and I) love.
Layered Fudge: I layer this with chocolate fudge for a two-toned treat that’s as pretty as it is delicious.
Storage/Reheating
I store the fudge in an airtight container in the refrigerator, where it stays fresh for up to 2 weeks. For longer storage, I freeze it—cut into squares and wrapped individually—for up to 3 months. I just let it come to room temperature before serving. There’s no reheating needed, but if I want a softer bite, I let it sit out for a few minutes.
FAQs
How do I keep the fudge from being too soft?
I make sure to let the fudge chill completely in the refrigerator for at least 2 hours. If it’s still too soft, I double-check that I used the correct ratios and didn’t overheat the mixture.
Can I use white chocolate instead of butterscotch chips?
I can, but the flavor will be very different. It becomes a white chocolate fudge rather than butterscotch. If I’m aiming for the butterscotch flavor, the chips are essential.
Is it necessary to use parchment paper?
Yes, I highly recommend it. Parchment makes it so much easier to lift the fudge out of the pan and slice it cleanly.
Can I make this fudge in the microwave?
Yes. I combine the chips, condensed milk, and butter in a microwave-safe bowl and heat in 30-second bursts, stirring in between, until smooth. Then I continue as usual with vanilla and toppings.
What can I do if my fudge turns out grainy?
Graininess usually comes from overheating or not stirring enough. I make sure to melt everything over low heat and stir constantly for that perfectly smooth finish.
Conclusion
This Butterscotch Fudge is one of those simple pleasures I never get tired of making. Whether I need a quick dessert, a thoughtful homemade gift, or just something sweet to snack on, this recipe always delivers. With minimal effort and maximum flavor, it’s become a staple in my kitchen—and I think it might become one in yours too.
📖 Recipe:
Butterscotch Fudge
- Total Time: 2 hours 15 minutes
- Yield: 25 squares
- Diet: Vegetarian
Description
A rich, creamy, no-bake butterscotch fudge made with pantry staples like butterscotch chips and sweetened condensed milk. Perfect for holidays, gifts, or a quick sweet treat.
Ingredients
3 cups butterscotch chips
1 can (14 oz) sweetened condensed milk
¼ cup unsalted butter
½ teaspoon vanilla extract
Pinch of salt (optional)
Sprinkles or sea salt flakes for garnish (optional)
Instructions
- Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
- In a medium saucepan over low heat, combine butterscotch chips, sweetened condensed milk, and butter.
- Stir continuously until the mixture is melted and smooth.
- Remove from heat and stir in vanilla extract and optional salt.
- Pour the mixture into the prepared pan and smooth the top with a spatula.
- Garnish with sprinkles or sea salt flakes, if desired.
- Refrigerate for at least 2 hours until set.
- Lift the fudge out using the parchment paper, cut into squares, and serve.
Notes
Store in an airtight container in the refrigerator for up to 2 weeks.
Freeze wrapped squares for up to 3 months.
Let fudge sit at room temperature for a few minutes before serving for a softer texture.
Stir constantly and melt on low heat to avoid grainy texture.
Optional mix-ins include chopped nuts, mini marshmallows, or swirled chocolate.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 22g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg
