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.
- 8x8 cake pan - This pan yields 36 1-inch pieces of fudge.
- parchment paper sheets - These sheets fit perfectly in an 8x8 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.
Save this recipe!
We'll email this post to you, so you can come back to it later!
- 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.
Related recipes
- White Chocolate Peanut Butter Cups
- Monster Bark
- Chocolate Caramel Saltine Toffee
- Chocolate Nut Clusters
Craving more?
Subscribe to My Casual Pantry to get the latest recipes and ideas sent directly to your inbox.
📖 Recipe Card
Salted Chocolate Butterscotch Fudge
Ingredients
- 1 ½ cups dark chocolate chips
- 1 cup butterscotch chips
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- flaked sea salt (for topping)
Instructions
- 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.
Notes
- 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.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Nikki
I tried this recipe and I am afraid the alcohols in the vanilla extract caused a reaction and the fudge started to seperate. It tastes good but the consistency was all wrong.
Abbey
Hi Nikki,
I'm sorry this recipe didn't work for you. What type of sweetened condensed milk did you use? Low-fat or fat-free sweetened condensed milk should not be used - it will yield a different consistency. Also, make sure to stir in the extract off of the heat. Thank you!
Lynda
What will happen if I just used semi sweet chocolate chips? I don't keep dark chocolate.
Abbey
Semi-sweet chocolate chips will work just fine.