Okay everyone, time for a really embarrassing throwback. This was one of my absolute first blog posts many April 2015. I’m cringing just looking at these photos. So much so that I’ve actually gone through this post and updated them all. I can’t possibly convince you that this is the best butterscotch chocolate fudge without delectable-looking food photos. Right?
I added some optional popcorn and a drizzle of chocolate to add a little salty crunch to an otherwise super salty treat. If, like me, you have a sweet tooth to rival all other sweet teeth, you’ll love it just as it is.
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 (245g) semi-sweet chocolate
- 1 cup (235g) butterscotch chips
- 2 tablespoons butter
- 1 14.5 Ounce can of sweetened condensed milk
- Pinch of salt
- 2 cups of popcorn (optional)
- Line 13x9 pan with parchment paper and set aside.
- Combine chocolate, butterscotch, butter and sweetened condensed milk in double boiler or in a bowl over a pot 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 and mix in salt.
- Cover and let sit at room temperature for 3-4 hours
And because I know you’ll ask otherwise, here’s what the original photo that went with the post looked like. I can’t even look I’m so embarrassed 🙈