This salted butterscotch fudge with pecans is a decadent treat that combines caramelized butterscotch flavor with toasted pecans. These give the fudge a delicious crunch!
There is a crack of flaky sea salt in each bite that adds a contrast to the sweet and nutty fudge.
This recipe is perfect for holiday gifting, special occasions, or simply as an everyday treat. Serve it in paper cups inside a pretty tin and watch everyone swoon over them!
If you love fudge, don't skip past peanut butter fudge or this easy 2-ingredient fudge.
Ingredients
Although the fudge looks gourmet, it's made with basic ingredients-nothing fancy-just a bunch of pantry staples and one or two kitchen tools.
- Butterscotch chips: These rich, buttery morsels create the smooth and creamy base for the fudge.
- White chocolate chips: They add a velvety texture and extra sweetness.
- Unsalted butter: Provides creaminess and helps create a luscious consistency.
- Sweetened condensed milk: This adds sweetness and binds everything together with a silky finish.
- Vanilla extract: Don't skip it! Vanilla gives the recipe its "desserty" taste.
- Toasted pecans: Their warming flavor and crunchy texture are perfect with the sweet, smooth fudge.
- Flaky sea salt: Use good quality sea salt with fine flakes.
Instructions
This salted butterscotch fudge comes together in a flash. Make sure you have your pan lined and ready to go. Work quickly with your ingredients so they don't set too soon.
- Lightly grease an 8 or 9-inch square pan with butter to help the parchment paper stick. Line the pan with parchment paper.
- Add the butterscotch chips, white chocolate chips, butter, and sweetened condensed milk to a saucepan or skillet.
- Step 3: Heat over medium-low. Stir the mixture constantly to melt the chips and get the consistency smooth.
- Step 4: Remove the pan from the heat. Immediately stir in the vanilla and pecans.
- Step 3: Pour the hot mixture into the pan. Smooth out the surface and top with flaky sea salt and extra pecans.
- Step 4: Let the fudge sit at room temperature until firm, about 2-3 hours. Once firm, slice into roughly 1-or 1.5-inch squares.
I like to use binder clips to secure the parchment paper to the sides of the pan. This prevents the paper from moving around as you pour the hot butterscotch fudge recipe into the pan.
Substitutions
There are a couple of swaps that can work in this recipe. Here are a few to try:
- Butterscotch chips: If butterscotch chips aren't available, you can use caramel chips.
- White chocolate chips: Milk chocolate or dark chocolate chips can be used if you prefer a more chocolate-forward fudge.
- Toasted pecans: Swap with walnuts, almonds, or hazelnuts for a different nutty texture and taste.
Variations
Get creative and try these twists and turns with the ingredients and recipe to make a slightly different version of the original butterscotch fudge.
- Chocolate swirl fudge: Melt a small amount of semi-sweet chocolate and swirl it into the top layer of the fudge.
- Bourbon pecan fudge: Add a splash of bourbon to the fudge mixture for a subtle, boozy kick. This pairs well with the sweetness of the butterscotch.
- Maple butterscotch fudge: Replace the vanilla extract with maple extract to give the fudge a deeper, more autumnal taste.
- Butterscotch almond fudge: Swap the pecans for toasted almonds.
For another cozy sweet treat, check out my pumpkin pancakes - great for breakfast or an anytime treat.
Equipment
I like to use my good old non-stick 8-inch square cake pan. Even though the pan gets lined, being non-stick makes the process simpler.
Storage
Store the fudge in an airtight container at room temperature for up to one week. Keep it in a cool, dry place to prevent it from getting too soft.
For longer freshness, refrigerate the fudge in an airtight container. It will stay fresh for up to two weeks. For the best texture, let it come to room temperature before serving.
To freeze, wrap the fudge tightly in plastic wrap, then place it in a freezer-safe container or bag.
It can be stored in the freezer for up to 3 months. When ready to eat, thaw the fudge in the refrigerator overnight or at room temperature for a few hours.
Top tips
Tip 1: Use toasted or roasted pecans. Roasting nuts gives them a deeper flavor, which is perfect for the sweetness of the fudge. To toast your own pecans, spread them out on a baking sheet then pop them in a 350-degree oven for 7-10 minutes until they are fragrant and deepen in color.
Tip 2: Stir constantly to prevent burning.
Tip 3: Once the ingredients have melted, add the pecans and vanilla quickly. Then, pour the hot fudge into the pan immediately and top with salt.
Tip 4: Top with chopped toasted fudge for a pretty result.
Tip 5: To get clean slices, pop the fudge in the freezer for a few minutes, then slice with a sharp knife.
FAQ
While sweetened condensed milk is ideal for this recipe, you can use evaporated milk mixed with sugar, but the texture might be slightly less creamy.
No, I do not recommend using regular salt in place of the flaky salt. The flaky sea salt adds a textural crunch to the top of the fudge in addition to a delicate briny and salty flavor. Regular salt would be much too salty and would not add the crunchy texture.
Yes, you can use other roasted nuts. Walnuts, cashews, and peanuts are all delicious options for this recipe.
Fudge will stick in a pan that hasn't been prepared correctly. It needs to be lined with parchment paper.
Related
Looking for other recipes like this? Try these:
Salted Butterscotch Pecan Fudge
Ingredients
- 2 ½ cups butterscotch chips
- 1 cup white chocolate chips
- 2 tablespoons unsalted butter
- 1 14-ounce can sweetened condensed milk
- 1 ½ teaspoons vanilla extract
- 1 cup toasted pecans chopped
- 1-2 teaspoons flaky sea salt
Instructions
- Lightly grease an 8 or 9-inch square pan with butter then line it with parchment paper. The butter helps the parchment paper adhere to the pan. If you prefer, you can secure the parchment to the pan with binder clips or clothespins.
- Combine the butterscotch chips, white chocolate chips, butter, and sweetened condensed milk in a large saucepan or skillet. Heat over medium-low, stirring constantly, until the chips are fully melted and the mixture is smooth. Remove the pan from the heat and immediately stir in the vanilla and chopped pecans. Pour into the prepared pan and smooth out the surface if needed. Sprinkle the flaky sea salt over the top.
- Allow the fudge to sit at room temperature until firm in texture, about 2-3 hours. Once firm, slice into roughly 1 or 1.5-inch sized squares.
Equipment
- 8 inch cake pan
- Skillet or saucepan
- Spatula and spoon
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Alexis T. says
Just tried this recipe, and I'm blown away by the flavors. It's a perfect balance of sweet and salty. Thanks for sharing!
MikeJ says
hey, did you follow the recipe exactly? planning to try but curious if i can play around with the sugar levels.
Ryan L. says
can anyone tell me if its okay to use walnuts instead of pecans? not sure if it will change the taste too much.
JennyBakes42 says
I've experimented with various nuts in this recipe, and walnuts work beautifully. They have a different profile but complement the butterscotch well.
sandy charf says
I use a double boiler and mini cupcake pans to make this and similar fudge recipes.
This will make 48 pieces. Use 1 bag Special Dk. Chocolate to 1/2 bag Butterscotch
no need for butter Sweet C. Milk and no need for extracts