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Quick Butterscotch Fudge Recipe

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Friends often ask my daughter to talk me into making some of this fudge - everyone really enjoys it. The butterscotch flavor is rich and different.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:64 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 64 servings


  • 1 teaspoon plus 1/2 cup butter, divided
  • 2 cups sugar
  • 1 cup evaporated milk
  • 1 package (10 to 11 ounces) butterscotch chips
  • 1-1/2 cups graham cracker crumbs

Nutritional Facts

1 serving (1 piece) equals 75 calories, 3 g fat (2 g saturated fat), 6 mg cholesterol, 34 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.


  1. Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a small heavy saucepan, combine the sugar, milk and remaining butter. Bring to a boil; cook for 5 minutes. Remove from the heat. Add butterscotch chips and graham cracker crumbs; stir until chips are melted.
  2. Pour into prepared pan. Refrigerate until firm. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 2-1/2 pounds.
Originally published as Butterscotch Fudge in Country Woman Christmas Annual 2006, p66

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Reviewed Dec. 17, 2009

"Imade this last night and while it was simple to make, it is a little disappointing, because it is just what you expect it to be-just to it, if you know what I mean. It doesnt have a punch to make it a stand out. It is okay, but I wont make it again because it is just average."

Reviewed Dec. 19, 2008

"So,so good and very quick and easy! Great on a tray of dainties!"

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