Go Back

Butterscotch fudge

Course Snack
Cuisine American
Keyword butterscotch chip recipe, butterscotch fudge, homemade candy, marshmallow cream fudge
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 64 servings
Smooth, rich fudge made by pouring a boiled sugar syrup over marshmallow cream and butterscotch chips. Cut into small pieces for sharing.

Ingredients

  • 2 cups Granulated Sugar
  • ¾ cup Heavy Cream
  • ¾ cup Unsalted Butter
  • pinch of Kosher Salt
  • 7 ounces jar Marshmallow Cream
  • 11 ounces bag Butterscotch Chips

Directions

  • Line an 8-inch baking dish with parchment paper and set it aside.
  • Place the marshmallow cream and butterscotch morsels in a mixing bowl and set it aside.
  • In a large saucepan over medium high heat, stir together the sugar, cream, butter, and salt.
  • Bring to a boil. Stirring the whole time, keep it at a rolling boil for a full 4 minutes.
  • Take it off the heat and pour it right away over the marshmallow and butterscotch in the bowl.
  • Beat with an electric mixer for about 1 minute, until smooth and the butterscotch has melted.
  • Pour into the dish and refrigerate for 3-4 hours, until firm.
  • Cut into small pieces.

Notes

Safety: rolling-boil sugar syrup.

Nutrition

Serving: 20g | Calories: 82kcal | Carbohydrates: 13g | Protein: 0.2g | Fat: 3.3g | Saturated Fat: 2.1g | Trans Fat: 0g | Cholesterol: 9.3mg | Sodium: 23mg | Potassium: 3.7mg | Fiber: 0g | Sugar: 12g | Vitamin A: 112IU | Vitamin C: 0mg | Calcium: 2.8mg | Iron: 0mg

Nutrition is an estimate per serving from USDA FoodData Central, for 64 servings; Marshmallow Cream counted as marshmallows, Butterscotch Chips counted as butterscotch candy. Brands and portions vary, so use it only as an approximation.