Easy Butterscotch Fudge recipe takes only 10 minutes to make using only butterscotch chips, sweetened condensed milk, some salt (not necessary), and a microwave.
This homemade candy is a creamy sweet confection that’s perfect for those times when you need fudge fast!
3-Ingredient Microwave Fudge
Our 3 ingredient Butterscotch Fudge (2 if you opt to omit the salt) couldn’t be easier or more simple to make.
It takes just minutes to melt the butterscotch morsels, sweetened condensed milk, and salt in the microwave, pour it into a baking pan, and let it set in the fridge before slicing and serving.
This recipe for butterscotch fudge requires no candy thermometer or candy-making skills; it’s a fuss-free, foolproof way to make butterscotch fudge from scratch but tastes even better than the store-bought old-fashioned fudge recipe.
An easy fudge recipe is a perfect solution when you lack the time to bake a treat but need to bring something sweet to a potluck, party, or holiday gathering.
Why We Love This Homemade Butterscotch Fudge Recipe
- Quick and easy to make in 10 minutes.
- Only uses 2 ingredients (or 3 if you include the salt).
- Smooth, rich, creamy candy that will impress any fudge fan.
- Fuss free and foolproof fudge is just as delicious as any long-cooked candy; no cooking on the stovetop or candy thermometer is needed.
- Perfect for a party platter, a sweet snack, after dinner desserts, potlucks, or for packaging as homemade edible gifts.
More Easy Fudge Recipes
Ingredients
- Butterscotch morsels – I used Nestle Toll House Butterscotch Morsels
- Sweetened condensed milk – I prefer Great Value or Eagle Brand
- Salt (optional)
Substitutions and Additions
- Create Some Crunch: Feel free to add chopped walnuts, pecans, peanuts, or another nut of your choice.
- Fun Fudge Ideas: Check out my other fun fudge recipes, from Cookie Dough Fudge, to Chocolate Fudge, Christmas Sugar Cookie Fudge, Rocky Road Fudge, Buckeye Fudge, Peanut Butter Fudge, and so many more!
Recommended Tools
- 8×8-inch baking dish
- Parchment paper
- Microwave safe bowl
- Sharp knife
See Full Recipe Card Below
Jump to RecipeHow to Make Butterscotch Fudge
- Make The Fudge Mixture: Microwave the butterscotch morsels, sweetened condensed milk, and salt in 30-second intervals, stirring after each interval, until melted and smooth.
- Chill: Spread the fudge into the prepared pan and chill in the refrigerator for at least 2 hours.
- Serve: Slice into 25 servings (5 x 5 slices) before serving. Enjoy!
Tip From Our Recipe Developer
- You can add chopped nuts to the fudge.
- Be sure to use sweetened condensed milk, not evaporated milk. The fudge will not set if evaporated milk is used.
- You can omit the ¼ teaspoon of salt, but that tiny amount of salt keeps the fudge from being overpoweringly sweet. You can also reduce the salt to ⅛ teaspoon. I sometimes add just a touch of vanilla extract.
- I like to line my pan with parchment paper so I can lift out the fudge and cut it on a cutting board instead of in the pan.
- Be careful not to overcook your fudge or it will become grainy.
Storage
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 weeks.
- To Freeze: You can freeze the butterscotch fudge for up to 3 months. Allow the fudge to thaw overnight in the refrigerator before serving.
More Easy Homemade Candy Recipes
Butterscotch Fudge
Serves — 25
Butterscotch Fudge is the creamiest, melt-in-your-mouth homemade candy. Made in 10 minutes with just 3 ingredients and a microwave — no thermometer needed.
Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Ingredients
- 22 ounces (2 11-ounce) packages of butterscotch morsels (chips)
- 14 ounces sweetened condensed milk
- ¼ teaspoon salt optional
Instructions
- Line an 8×8-inch baking dish with parchment paper and set it aside.
- Add the butterscotch morsels, sweetened condensed milk, and salt to a medium-sized heat-safe bowl.
- Microwave in 30-second intervals, stirring after each interval until completely melted and smooth.
- Evenly spread the butterscotch fudge into the prepared baking dish.
- Chill in the refrigerator for at least 2 hours until firm. Slice into 25 servings (5 x 5 slices) before serving.
Jenn’s Notes
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 2 weeks.
- To Freeze: You can freeze the butterscotch fudge for up to 3 months. Allow the fudge to thaw overnight in the refrigerator before serving.
- You can add chopped nuts to the fudge and a touch of vanilla extract.
- Be sure to use sweetened condensed milk, not evaporated milk. The fudge will not set if evaporated milk is used.
- You can omit the ¼ teaspoon of salt, but that tiny amount of salt keeps the fudge from being overpoweringly sweet. You can also reduce the salt to ⅛ teaspoon.
- I like to line my pan with parchment paper so I can lift out the fudge and cut it on a cutting board instead of in the pan.
- Be careful not to overcook your fudge or it will become grainy.
Nutrition Info
Calories: 149kcal | Carbohydrates: 31g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 141mg | Potassium: 60mg | Sugar: 29g | Vitamin A: 67IU | Vitamin C: 0.4mg | Calcium: 46mg | Iron: 0.03mg
I made this it came out sooooo good I can’t wait to make it again soon thanks for the Recipe
Yay! So glad you liked it!
Delicious, everyone loved it! In addition to recipe, I added 1 teaspoon vanilla and 2/3 cup peanut butter, it was a hit!!
looks great however I can’t get butterscotch chips where I am
this isn’t very good. it needs a splash of vanilla or something, it doesn’t taste very much like butterscotch, the condensed milk makes it so mild if you didn’t know the flavor you wouldn’t be able to guess it. my 16 year old junk food loving son didn’t like it either. very disappointed and do not recommend.