Golden Fudge I

This golden fudge swaps chocolate for butterscotch and the result is a buttery, caramel-colored candy loaded with pecans, raisins, and a hit of butter-rum flavoring that makes it taste like something from a fancy candy shop.

Hitting exactly 238°F (114°C) is everything with fudge. That’s the soft-ball stage, and it’s the difference between fudge that sets firm enough to cut and a sticky mess that never firms up. Use a candy thermometer; guessing doesn’t work here.

Cooking without stirring after the butter melts is a must. Stirring at this stage introduces air and causes sugar crystals to form along the sides of the pan, which leads to grainy fudge instead of the smooth, creamy texture you want.

The marshmallow cream and butterscotch wafers melt into the hot sugar mixture off the heat. That residual warmth is enough to blend everything together without overcooking the butterscotch, which would turn it bitter.

Pro Tips

• Use a heavy-bottomed saucepan. Thin pans create hot spots that scorch the sugar before the rest reaches temperature.
• Grease the pans before you start cooking. Once the fudge is ready, you need to pour it immediately while it’s still fluid.
• Let it set at room temperature, not in the fridge. Refrigeration can cause condensation that makes the surface sticky.
• Score the fudge into squares while it’s still slightly warm but firm enough to hold a line. Waiting until it’s fully set makes clean cuts harder.

Variations

• Salted butterscotch: Sprinkle flaky sea salt over the top immediately after pouring into the pans for a sweet-salty contrast.
• Rum raisin boost: Soak the raisins in dark rum for an hour before adding. They plump up and add a boozy warmth that pairs with the butter-rum flavoring.