Chocolate Butterscotch Fudge
Submitted by thekingchef
Old-fashioned chocolate butterscotch fudge cooked to soft ball stage with sweetened condensed milk, crunchy walnuts, and a toffee-like richness you won’t find in shortcut recipes.
YIELD
36 servingsPREP
20 minCOOK
20 minREADY
40 minThis is stovetop candy making the way your grandmother did it. Sugar, sweetened condensed milk, and water get cooked with semi-sweet chocolate and butterscotch morsels until the mixture hits soft ball stage.
The butterscotch chips are the twist that sets this apart from standard chocolate fudge. They melt into the base and leave behind a buttery, caramelized sweetness that plays off the deep chocolate in a way that’s genuinely hard to stop eating.
Once beaten smooth with butter and vanilla, a generous cup of chopped walnuts gets folded in for crunch before everything goes into the pan to set.
Chef Tips
- Use a candy thermometer and watch it closely. Soft ball stage happens fast, and overshooting it even a few degrees gives you grainy, crumbly fudge instead of smooth and sliceable
- Beat with an electric mixer at high speed until you see the mixture lose its gloss and start to thicken. This is the critical step that determines your fudge’s texture
- Grease the pan generously with butter (not cooking spray) for easy removal and better flavor
- Cut into squares while the fudge is still slightly warm. Fully cooled fudge cracks under a knife
Ingredients
Directions
Combine sugar, sweetened condensed milk, water, chocolate and butterscotch pieces in 3 quart heavy saucepan.
Cook over medium heat, stirring constantly, to soft ball stage (234 degrees F).
Remove from heat.
Combine butter and vanilla in mixing bowl.
Pour hot mixture into bowl.
Beat with electric mixer at high speed until mixture starts to thicken.
Stir in walnuts.
Spread into greased 9 inch square baking pan.
Cool and cut in 1½ inch squares.
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