Butterscotch and I are old friends. I’ve loved the flavor for as long as I can remember and it is largely my grandmother’s fault. Have you ever noticed how the older generation always seems to have Werther’s Originals lying around? Don’t get me wrong, I don’t hold it against Gammy Joan for introducing me to this irresistible flavor, she was merely abiding by the unwritten rule of grandparents that calls for them to always have butterscotch candy on hand.
Years after I was first introduced to butterscotch, I discovered that its primary ingredients are sugar and butter (thank you Google). My immediate fondness of butterscotch all of a sudden made complete sense.
Fudge is something I make fairly often because as long as I have time to let it sit in the fridge to firm up before serving, it is incredibly easy to make and is a big crowd-pleaser.
This recipe works well because the bitterness of the chocolate balances out by the sweetness of the butterscotch and condensed milk. Still, best to save this one for people who enjoy the sweeter things in life because it is a little sweeter than traditional fudge.
- 1 Cup bittersweet chocolate
- 1 Cup butterscotch chips
- 3 Tablespoons butter
- 1 14.5 Ounce can of sweetened condensed milk
- Pinch of salt
- Line 8×8 square pan with parchment paper and set aside.
- Combine chocolate, butterscotch, butter and sweetened condensed milk in double boiler or in a bowl over a pan of simmering water. Stir constantly.
- Once mixture has fully melted but remains thick, pour into pan. Use a spatula to get all of the chocolate off the edges.
- Sprinkle with salt. (optional)