A good friend of mine makes super yummy fudge every year around the holidays. I was delighted when she agreed to share her recipe with me.
After I got the recipe, the fun of experimenting began! Butterscotch fudge tends to need less sweetened condensed milk than traditional chocolate fudges. With experimentation I found that half a can was just enough to yield the right consistency. I added in a drizzle of melted milk chocolate chips for a nice pattern on top.
This is a super easy and delicious recipe. I hope you will enjoy it too. A special thanks to my dear friend for sharing it with me.
Butterscotch Fudge
Ingredients
- 11 Oz butterscotch chocolate chips (1 bag)
- 4 Tablespoon unsalted butter
- 7 Oz sweetened condensed milk (half a can)
Semi sweet chocolate drizzle
- 1/4-1/3 Cup semi sweet milk chocolate chips
- 1/2 Teaspoon ghee or unsalted butter
Instructions
- Melt together the butterscotch chips, sweetened condensed milk and butter on medium low heat. Keep stirring so it doesn't burn.
- Pour in a prepared 8 x 8” pan with parchment paper.
- Optional drizzle: melt a handful of semi sweetened milk chocolate chips with half a teaspoon of ghee and drizzled it over the top of the fudge. With a toothpick draw up and down lines through the drizzle to make a nice pattern on the fudge. This gives the fudge an extra element to it.
- Put in fridge overnight for at least 24 hours.
- Take it out of the pan and cut them in squares or other preferred shapes. Store them in the fridge in an airtight container.