Description
Rich, creamy old‑fashioned butterscotch fudge with a melt‑in‑your‑mouth texture, loaded with toasted pecans and sweet butterscotch flavor.
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
Instructions
- Line an 8×8‑inch pan with parchment paper or non‑stick foil and lightly grease or spray.
- In a large saucepan over medium heat, combine evaporated milk, sugar, salt, and butter.
- Stir until mixture comes to a boil, then continue boiling for 5 minutes, stirring constantly to prevent scorching.
- Remove from heat, then stir in mini marshmallows, butterscotch chips, and vanilla extract until fully melted and smooth.
- Fold in chopped toasted pecans.
- Quickly pour the mixture into the prepared pan and smooth the top with a spatula.
- Let cool at room temperature until set—about 4 hours—before slicing into squares.
Notes
- Toasted pecans enhance flavor and texture—toast them or buy pre‑toasted.
- Stir constantly once the mixture boils—evaporated milk can scorch easily.
- Let fudge set at room temperature for the easiest slicing; refrigeration makes it firmer but harder to cut.
- Store in an airtight container at room temperature or refrigerated for several weeks; freeze for up to 3 months.
Nutrition
- Serving Size: 1 square (1‑inch)
- Calories: 56 kcal
- Sugar: 10 g
- Sodium: 41 mg
- Fat: 1 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1 g total (monounsaturated ≈1 g; polyunsaturated ≈0.2 g)
- Trans Fat: 0.01 g
- Carbohydrates: 11 g
- Fiber: 0.1 g
- Protein: 0.3 g
- Cholesterol: 2 mg
