Salted Butterscotch Fudge Recipe

If you’ve ever fallen head over heels for rich, creamy fudge with just the right hint of salty sweetness, you’re in for a serious treat with this Salted Butterscotch Fudge Recipe. I absolutely love how this fudge melts in your mouth and offers that perfect balance between buttery, sweet, and salty. When I first tried making it, I was surprised at how simple the process was—no fancy candy thermometer or endless stirring required. Stick with me, and I’ll show you how to nail this fan-freaking-tastic fudge every single time!

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Ingredients You’ll Need

This salted butterscotch fudge is such a crowd-pleaser because each ingredient plays a special role in texture and flavor. Using real butterscotch chips gives it that nostalgic caramel goodness, while the nuts add the perfect crunch. Here’s a quick rundown of what you’ll want to have on hand.

• Pecans: Toasting them brings out a nutty depth you won’t get otherwise. Plus, I always find toasted nuts taste way fresher than raw.
• Butterscotch Chips: The star of the show—be sure to get good-quality chips for the best creamy butterscotch flavor.
• Sweetened Condensed Milk: This adds the luscious creaminess and sweetness; I recommend the classic canned kind for that perfect texture.
• Vanilla Extract: A splash brightens the whole fudge and complements the butterscotch notes beautifully.
• Sea Salt (or Kosher Salt): I swear this final sprinkle makes all the difference, balancing out the sweetness.

Variations

I love how easy it is to tweak this Salted Butterscotch Fudge Recipe depending on what you’re craving or what you have tucked away in your pantry. Feel free to personalize it—there’s something so satisfying about making a recipe your own.

• Add Chocolate Chips: I once mixed in semi-sweet chocolate chips for a marbled effect and loved the extra depth—my family went crazy for it!
• Swap Pecans for Walnuts or Almonds: This swap works great and will give you a slightly different crunch and flavor profile.
• For a Vegan Version: Try coconut condensed milk and dairy-free butterscotch chips, though the texture will be a bit different.
• Extra Salty: If you really love salt and sweet, I’d sprinkle an additional pinch of flaky sea salt after it’s cooled for maximum flavor contrast.

How to Make Salted Butterscotch Fudge Recipe

Step 1: Toast Your Pecans to Perfection

Start by gently toasting the pecans in a dry skillet over low heat. This only takes 1-2 minutes, so stay close and stir often—you don’t want them to burn! The minute you smell their toasty aroma, take them off the heat and spread them out on a plate to cool. Toasting really amps up their flavor and keeps your fudge from tasting flat.

Step 2: Melt Butterscotch Chips with Sweetened Condensed Milk

Pour your butterscotch chips and sweetened condensed milk into a medium saucepan set on low heat. Stir constantly to avoid scorching. Patience here is key—don’t crank the heat to speed things up! You’ll notice the mixture smooth out, turn glossy, and blend into a thick, luscious fudge base.

Step 3: Mix in Vanilla and Pecans, Then Pour

Once your butterscotch and condensed milk have melted together, remove the pan from heat and stir in the vanilla extract along with your toasted pecans. Immediately pour the mixture into your foil-lined, greased pan. This is where timing matters—the fudge will start to set fairly quickly.

Step 4: Sprinkle with Salt and Chill

While the fudge is still warm, sprinkle the top evenly with sea salt. I love this part because that little touch of saltiness perfectly balances all the sweetness and richness in each bite. Let it sit at room temperature until firm, then pop it in the fridge for at least an hour before slicing into bite-sized squares.

How to Serve Salted Butterscotch Fudge Recipe

Garnishes

When I serve this fudge, I like to add a tiny sprinkle of flaky sea salt right before handing it over—it’s that final touch that makes people’s eyes light up. For a festive vibe, I sometimes top pieces with a few extra chopped pecans or even a sprinkle of edible gold dust for holiday parties.

Side Dishes

This fudge shines as a sweet finish alongside a simple cup of coffee or dark roast tea. If you’re hosting, try pairing it with fresh fruit or even a scoop of vanilla ice cream on the side—it complements the butterscotch flavor so nicely.

Creative Ways to Present

I’ve wrapped small squares in parchment paper to create little fudge “packages,” which work great as party favors or edible gifts. For a centerpiece, arranging colorful fudge squares on a decorative platter with sprigs of fresh rosemary adds a rustic-chic touch that wows guests.

Make Ahead and Storage

Storing Leftovers

I store leftover fudge in an airtight container in the fridge, layered with parchment paper to prevent sticking. It keeps well for up to two weeks, though it rarely lasts that long in my house! Storing it cold helps maintain its firm yet creamy texture.

Freezing

Freezing this fudge works wonderfully if you want to make a big batch ahead. Wrap squares tightly in plastic wrap and freeze in a sealed container for up to three months. When you’re ready, thaw in the fridge overnight to retain its creamy consistency.

Reheating

If your fudge gets too firm in the fridge, just let it sit at room temperature for about 10 minutes before serving to soften slightly. Avoid microwaving as it can cause the fudge to separate or get too soft.

FAQs

Final Thoughts

This Salted Butterscotch Fudge Recipe holds a special place in my kitchen because it’s one of those simple recipes that feels like a warm hug. It’s quick enough for weeknight cravings but impressive enough for celebrations. I hope you enjoy making it as much as I do sharing it with you—once you taste that salty-sweet magic, you’ll be coming back to this recipe time and time again!

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