Butterscotch Fudge

IMG_1157 Fudge continues to be one of my go-tos when I’m stressed or want to take food to when I’m asking people to do things. This is wonderfully simple, too.

Ingredients:

  • 24oz bag of butterscotch flavored chips
  • 2 cans sweetened condensed milk
  • salt

Optional:

  • vanilla
  • powdered sugar
  • mini marshmallows

Put your whole bag of chips and both your cans of sweetened condensed milk on the stove on low. If you are very fancy, you can use a double boiler. Sprinkle a little bit of salt on top, because salt makes all sweets better. Let that go for a while.

Get out a 9×13 pan and line it with parchment paper – it makes for way easier extraction and cleanup.

When the stuff on the stove starts to get melty, stir it, making sure to get the stuff at the bottom. No one likes charred sugar bits. Or maybe you do, I don’t judge. But when it’s all melted and smooth, remove from heat. If you want, this is when you’d add a little bit of vanilla and mix it in. The powdered sugar is more for texture than taste. This stuff ends up pretty soft out of the freezer, but beating in powdered sugar means it’ll be stiffer on its own as soon as it’s cooled. It does need to be beaten, though, either with a whisk and a great deal of enthusiasm or a mixer.

Then pour the fudge in your pan! Spread it out so it’s all more or less level. If marshmallows are your thing, this is when you’d drop them on top. If you have ended up with sugar bits or small pockets of powdered sugar that weren’t quite integrated, marshmallows on top are a way to pretend you totally meant it to have a non-uniform texture.

Stick the whole pan in the freezer for a couple hours, then take it out, lift the whole slab of fudge out on the parchment paper, and cut it into bits. Running the knife under hot water before you cut will make it easier, but either way, it makes tons, and stores well in the freezer.

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