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Easy Butterscotch Fudge Recipe

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Easy Butterscotch Fudge Recipe


2 1/2 cups butterscotch chips
1 can (14 oz) sweetened condensed milk (not evaporated)
1 teaspoon vanilla
1/2 teaspoon kosher salt

Darlene’s Tip: If you don’t have kosher salt, any table salt will do. Or you can even skip the salt.

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Step 1:  Line 8-inch square (2-quart) glass baking dish with waxed paper or cooking parchment paper.

Step 2:  In 2-quart saucepan, heat 2 1/2 cups butterscotch chips and 1 can (14 oz) sweetened condensed milk (not evaporated) over medium heat, stirring occasionally, until melted.

Step 3:  Remove from heat; stir in 1 teaspoon vanilla and 1/2 teaspoon kosher salt. Spread in baking dish; refrigerate about 4 hours or overnight. Cut into 8 rows by 8 rows for 64 (1-inch) squares.

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