Name: Old-Fashioned Butterscotch Fudge with Toasted Pecans
Prep time: 10 min
Cook time: 8 min
Total time: PT-487902H46M30S
Cuisine: American
Ingredients: ⅔ cup evaporated milk; 1⅔ cups granulated sugar; ½ teaspoon salt; 2 tablespoons butter; 1½ cups mini marshmallows; 1 (11‑oz) package butterscotch chips; 1 teaspoon vanilla extract; ½ cup chopped toasted pecans

Rich, creamy old-fashioned butterscotch fudge is a nostalgic treat that melts in my mouth with every bite. Packed with toasted pecans and sweet butterscotch chips, it’s a cozy, crowd-pleasing dessert I love making for holidays, gifts, or whenever I crave a classic sweet treat. This recipe captures that buttery, warm flavor of old-fashioned candy-shop fudge without needing a candy thermometer. Old-Fashioned Butterscotch Fudge with Toasted Pecans

Why I Love This Recipe

I love how this fudge comes together so easily on the stovetop and sets perfectly without fuss. The combination of butterscotch chips and marshmallows creates a silky texture that holds its shape beautifully. Toasted pecans give it a lovely crunch and toasty depth that balances the sweetness. Plus, it makes 64 bite-sized squares—perfect for sharing (or not!).

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

⅔ cup evaporated milk
1⅔ cups granulated sugar
½ teaspoon salt
2 tablespoons butter
1½ cups mini marshmallows
1 (11‑oz) package butterscotch chips
1 teaspoon vanilla extract
½ cup chopped toasted pecans

Directions

I line an 8×8‑inch pan with parchment paper or non-stick foil and lightly grease it.
In a large saucepan over medium heat, I combine evaporated milk, sugar, salt, and butter.
I stir constantly until the mixture comes to a boil, then keep boiling for 5 minutes—still stirring—to avoid scorching.
After removing the pan from heat, I stir in mini marshmallows, butterscotch chips, and vanilla extract until the mixture is smooth and fully melted.
I fold in the chopped toasted pecans.
Then I quickly pour everything into the prepared pan, smoothing the top with a spatula.
I let the fudge cool at room temperature until it’s set, which takes about 4 hours, before slicing it into squares.

Servings and timing

This recipe makes 64 (1-inch) squares.
Prep time: 10 minutes
Cook time: 8 minutes
Total time (including setting): About 4 hours 18 minutes

Variations

I sometimes swap the pecans with walnuts or leave them out for a nut-free version.
For extra depth, I’ve added a pinch of cinnamon or a few drops of maple extract with the vanilla.
White chocolate chips can be used instead of butterscotch for a twist, though the flavor changes quite a bit.

Storage/Reheating

I store the fudge in an airtight container at room temperature for up to two weeks. If I need it to last longer, I refrigerate it for several weeks or freeze it for up to 3 months. I let frozen fudge thaw at room temperature before serving. Reheating isn’t needed—this fudge is best enjoyed as-is.

FAQs

How do I keep the fudge from becoming grainy?

I make sure to stir constantly during boiling and fully dissolve the sugar before adding the chips and marshmallows. This helps ensure a smooth, creamy texture.

Can I use a candy thermometer?

I don’t need one for this recipe, but if I do use it, I make sure the boiling mixture reaches around 234–240°F (soft-ball stage) before removing from heat.

What if I don’t have butterscotch chips?

Caramel chips or white chocolate chips can be used in a pinch, but they’ll change the flavor. I always prefer butterscotch for that classic taste.

Can I double this recipe?

Yes, I double everything and use a 9×13-inch pan. I make sure to stir constantly since the larger batch can be harder to manage.

Do I need to toast the pecans?

Toasting adds great flavor and crunch. I either toast them in a dry skillet over medium heat or use pre-toasted nuts for convenience.

Conclusion

This old-fashioned butterscotch fudge is a timeless treat I always come back to. It’s rich, melt-in-my-mouth smooth, and full of nostalgic flavor with a delightful crunch from toasted pecans. Easy enough for beginners and satisfying enough for seasoned candy lovers, it’s the kind of recipe I keep bookmarked all year long.