Butterscotch Fudge
Butterscotch fudge offers a rich, creamy treat with the warm sweetness of butterscotch and the crunch of pecans. Perfect for satisfying sweet cravings or sharing at gatherings, its smooth texture and inviting aroma make it a favorite among dessert lovers, especially those who enjoy nostalgic confections.
Ingredients
Instructions
- Bring sugar, milk, and oleo to a quick boil, being careful not to scorch. Cook for 6 to 9 minutes at 225° to 230° on a thermometer.
- Add marshmallow cream and butterscotch morsels to the mixture.
- Stir until the marshmallow cream and butterscotch morsels are melted and well blended.
- Remove from heat and stir in vanilla.
Tips & Substitutions
For a creamier texture, consider substituting half of the oleo with unsalted butter. If you want to add a twist, try incorporating a pinch of sea salt to enhance the butterscotch flavor. Ensure you stir continuously while the mixture is boiling to prevent scorching. Using a candy thermometer is key for precision in cooking at the right temperature.
Serving Suggestions
Cut the butterscotch fudge into small squares and serve as a delightful treat alongside coffee or tea. It pairs beautifully with Easy Butter Cookies for a sweet platter. You can also drizzle melted chocolate over the fudge for an elegant presentation or serve it with a scoop of vanilla ice cream for an indulgent dessert.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to a week. For longer storage, refrigerate the fudge, where it can last for up to two weeks. To enjoy it again, simply let it sit at room temperature for a few minutes before serving, allowing it to soften slightly.
Nutrition & Diet Analysis (per serving)
Each serving of Butterscotch Fudge contains roughly 23 calories, with 0g protein, 3g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different nuts in the fudge?
Absolutely! While pecans add a nice crunch, you can easily substitute them with walnuts or almonds based on your preference. Just ensure they are chopped roughly so they blend seamlessly into the fudge.
Is it possible to make this fudge without marshmallow cream?
Yes, if you don't have marshmallow cream on hand, you can replace it with an equal amount of sweetened condensed milk. This will maintain the fudge's creamy texture and sweetness while giving it a slightly different flavor profile.
How can I tell when the fudge is ready to pour into the pan?
The fudge is ready when it reaches the soft ball stage, between 225° and 230°F. You can also test it by dropping a small amount into cold water; if it forms a soft ball that holds its shape, it’s done. Make sure to check it closely to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).