Salted Butterscotch Fudge
Ingredients
- 3 cups butterscotch chips
- 1 can 14 oz sweetened condensed milk
- 4 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
- Flaky sea salt for topping
- Optional: ½ tsp extra vanilla or ¼ tsp caramel extract
Instructions
- Line an 8×8-inch baking pan with parchment paper, letting edges overhang.
- In a medium saucepan over low heat, melt butterscotch chips, sweetened condensed milk, and butter, stirring constantly until smooth.
- Remove from heat and stir in vanilla extract and pinch of salt. Taste and adjust if needed.
- Pour the mixture into the prepared pan and smooth the top with a spatula.
- Lightly sprinkle flaky sea salt over the surface.
- Refrigerate for 2–3 hours or until firm. Lift out using the parchment and cut into squares.
Notes
• Keep heat low to avoid scorching the butterscotch.
• Stir constantly for a smooth, creamy texture.
• Use flaky sea salt, not table salt, for the best flavor.
• Chill fully before cutting for clean squares.
• Optional: fold in chopped nuts for added texture and flavor.
• Stir constantly for a smooth, creamy texture.
• Use flaky sea salt, not table salt, for the best flavor.
• Chill fully before cutting for clean squares.
• Optional: fold in chopped nuts for added texture and flavor.