Salted Chocolate Butterscotch Fudge can be made in less than 10 minutes with just five ingredients. This sweet and salty flavor combination is sure to be a new favorite!
Fudge is one of those sweet treats that I usually associate with Christmas, but this recipe is so quick and easy, you can whip this up anytime. I feel like fall is the beginning of the holiday season, so bring on all of the sweet treats!
Quick and easy fudge recipe
This recipe only has five ingredients and comes together in less than 10 minutes. You do not need a candy thermometer or special equipment. My recommended equipment for this recipe includes:
- heavy-bottomed pan – I prefer a non-stick pan for melting the chocolate.
- square baking pan – an 8×8 inch pan yields 36 1-inch pieces of fudge. For thicker pieces, spread the chocolate mixture into a loaf pan.
- parchment paper – these sheets fit perfectly in an 8×8 inch pan and make removing the fudge so easy. You can also line the pan with aluminum foil. I recommend spraying both the parchment and the foil with baking spray for ease of removal.
What ingredients are in Salted Chocolate Butterscotch Fudge?
There are only five ingredients in this fudge and you likely have these items in your pantry already.
- dark chocolate chips – I prefer dark chocolate because it is a little less sweet than semi-sweet. There is plenty of sweetness in the other ingredients.
- butterscotch chips – the combination of butterscotch and chocolate is amazing.
- sweetened condensed milk – this is the secret to the ease of this recipe. Make sure you use sweetened condensed milk not evaporated milk.
- vanilla extract – just a teaspoon adds a touch of something special.
- flaked sea salt – topping the fudge with sea salt adds that salty-sweet note that I absolutely love.
Tips for making this fudge
- Heat the chips and sweetened condensed milk over low heat. Slow and low is the key to this mixture coming out silky smooth.
- Add the vanilla extract off the heat, after the chips are melted.
- Always prepare the pan with parchment paper or foil sprayed with baking spray to ensure easy removal of fudge.
- Top the mixture with salt immediately after spreading in the pan so that the salt sticks.
- Let the fudge cool completely at room temperature before slicing. Speed up this process by chilling the fudge in the refrigerator for at least an hour.
Store this fudge in an airtight container at room temperature. This fudge never lasts long in our house, especially if I leave it set out on a plate. I’m sure this chocolate-butterscotch combination will be a new favorite in your house too. If you try this recipe, please leave a comment below and tag me on Instagram @mycasualpantry so I can see your creation.
Other sweet treats you may enjoy
- White Chocolate Peanut Butter Cups
- Monster Bark
- Chocolate Caramel Saltine Toffee
- Chocolate Truffles
- Fall Toffee
- Salted Dark Chocolate Chip Pecan Cookies
- Glazed Chocolate Chunk Scones
- Double Reese’s Peanut Butter Ice Cream
- Salted Caramel Butterscotch Chip Cookies
Salted Chocolate Butterscotch Fudge
- 1 1/2 cups dark chocolate chips
- 1 cup butterscotch chips
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- flaked sea salt for topping
- Line an 8x8 inch pan with parchment paper or foil. Spray with baking spray and set aside.
- In a heavy-bottomed pan set over low heat, combine the chocolate chips, butterscotch chips, and sweetened condensed milk. Stir until melted and completely smooth and combined.
- Remove from heat. Stir in vanilla extract. Pour the chocolate mixture into the prepared pan and spread evenly. Sprinkle flaked sea salt over the top. Let cool completely at room temperature. Remove from pan and cut into 36 1-inch squares. Store in an airtight container.