Butterscotch Fudge

A foolproof butterscotch fudge made with marshmallow creme, which is the trick that turns this into a no-fail fudge that does not need a candy thermometer or any tricky cooling-and-beating steps. The marshmallow creme is what creates the smooth, soft texture without crystallization, which is the failure mode that ruins most homemade fudge.

The critical step is the rolling boil for a full five minutes. This concentrates the sugar to the right setting point and ensures the fudge firms up properly when cooled. Less than five minutes and the fudge will be too soft to slice; longer and it gets grainy.

Butterscotch chips bring the deep caramelized brown sugar character, while a generous half teaspoon of salt (a quarter teaspoon more than most fudge recipes use) cuts through the sweetness and points the flavor toward salted caramel territory. Chopped pecans add buttery crunch in every square.

Pro Tips

• Use a heavy-bottomed saucepan; thin pans scorch sugar fast and ruin the batch.
• Stir constantly during the 5-minute boil to prevent scorching on the bottom.
• Butter the pan thoroughly; even a small dry spot will weld the fudge in place.
• Cool completely at room temperature before cutting; refrigerating speeds things up but produces a different, less creamy texture.

Variations

• Swap butterscotch chips for chocolate chips for a classic chocolate marshmallow fudge.
• Use chopped walnuts or toasted almonds in place of pecans.
• Sprinkle flaky sea salt over the top while still warm for a salted butterscotch finish.