Butterscotch Fudge

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

Prep Time15 minutes
Course: Dessert
Cuisine: candy
Keyword: fudge
Author: Ester van Boesschoten


  • 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


  • 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.

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