Black Bottom Butterscotch Fudge

Black Bottom Butterscotch Fudge
  • 3 cups bittersweet chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1 splash vanilla extract
  • 2 cups white sugar
  • 2/3 cup milk
  • 1/2 cup butter
  • 1/2 cup heavy whipping cream
  • 3 cups butterscotch chips
  • 1 (7 ounce) jar marshmallow cream
  • 1 pinch flaky sea salt (such as Maldon®)


  1. Line a 9-inch square baking pan with parchment paper.
  2. Combine chocolate chips, sweetened condensed milk, and vanilla extract in a heavy saucepan over medium-low heat; stir until melted, about 5 minutes. Pour into the lined baking pan.
  3. Bring sugar, milk, and butter to a boil in another saucepan over medium heat. Cook at a boil until mixture turns golden and thickens slightly, 5 to 7 minutes. Pour in cream carefully; it may hiss and splatter. Bring back to a boil. Remove from heat; stir in butterscotch chips and marshmallow cream until smooth.
  4. Pour butterscotch layer over the chocolate layer in the pan; sprinkle with sea salt. Allow fudge to cool to room temperature, about 30 minutes. Refrigerate until firm, about 2 hours.

04/03/2018
Black Bottom Butterscotch Fudge, recipe PT15M PT1H 5 455 calories

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