Butterscotch Fudge

Okay, I absolutely adore chocolate and fudge is a must! But sometimes you just want a taste of “caramel” to round things out. This fudge targets your caramel taste buds perfectly.

Butterscotch Fudge


1 1/2 cups sugar
1 5 oz. can evaporated milk ( we used Carnation brand)
2 Tbsp. butter
1/4 tsp. salt
2 cups miniature marshmallows
1 2/3 cup butterscotch morsels ( we used Hershey’s brand)
1/2 cup chopped walnuts or pecans
1 tsp. vanilla extract


Now this makes an 8×8 pan. If you want a 9×13 pan double all the ingredients.

Line an 8-inch-square baking pan with parchment paper. First spray the pan with non-stick cooking spray and then the parchment paper will stick and not try to fall out.

In a medium (or large if double batching) heavy saucepan, combine the sugar, evaporated milk, butter and salt.

Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. This can get a little crazy as the fudge may spit and sputter. Be sure to wear an apron and you might want to use a heat proof mitt for stirring the fudge.

Remove from heat.

Immediately stir in the marshmallows, morsels, nuts and vanilla extract.

Stir like crazy for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm.

Lift from the pan and cut into the size of fudge pieces you want depending on your sweet tooth.

If cut small, makes 48 , which is really small .

If cut to the size I like, looking at 16 pieces at most.

Sweet tooth rules!

Team Your Gluten Free Kitchen

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