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.