Butterscotch Fudge Recipe
Butterscotch Fudge Recipe photo by Taste of Home

Butterscotch Fudge Recipe

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I have entered this fudge at our county fair for several years, and it always wins me a ribbon.—Virginia Hipwell, Fenwick, Ontario
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:64 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 64 servings


  • 1 teaspoon plus 2 tablespoons butter, divided
  • 1-2/3 cups sugar
  • 2/3 cup evaporated milk
  • 1/2 teaspoon salt
  • 2 cups miniature marshmallows
  • 1 package (10 to 11 ounces) butterscotch chips
  • 1/2 cup chopped walnuts
  • 1 teaspoon maple flavoring

Nutritional Facts

1 each: 62 calories, 2g fat (2g saturated fat), 2mg cholesterol, 29mg sodium, 10g carbohydrate (9g sugars, trace fiber), 1g protein


  1. Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside.
  2. In a large saucepan, combine the sugar, milk, salt and remaining butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly.
  3. Remove from the heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set.
  4. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container at room temperature. Yield: about 1-1/2 pounds.
Originally published as Butterscotch Fudge in Country Woman September/October 2002, p35

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Reviewed Jan. 13, 2016

"Made this fudge for a Christmas treat in my neighbor's gift box. I poured it into a Rubbermaid 9 x 13 plastic covered dish and it stayed moist and fresh for two weeks. I also put in pecan instead of walnuts. Very good."

Reviewed Feb. 2, 2015


Reviewed Jan. 10, 2015

"Wonderful fudge. Easy to make and great flavor."

Reviewed Dec. 31, 2014

"Too sweet. IF I make again I will try it with less sugar"

Reviewed Dec. 28, 2014

"Havent tried it yet! But it looks delicious"

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