- 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®)
- Line a 9-inch square baking pan with parchment paper.
- 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.
- 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.
- 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
recipepes.com
Black Bottom Butterscotch Fudge, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
