Salted Butterscotch Fudge
User Reviews
5.0
15 reviews
Excellent
Salted Butterscotch Fudge
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This 5-minute Salted Butterscotch Fudge gets rich, warm flavors from butterscotch combined with cream cheese and topped with salt flakes.
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Ingredients
- 12 ounces butterscotch chips (2 cups)
- 14 ounces whipped cream cheese frosting Recommend Duncan Hines
- 1 tablespoon coarse sea salt or finishing salt of your choice
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Instructions
- Line an 8-inch square pan with parchment paper.
- Place the butterscotch chips in a medium bowl and microwave at 50% power for 2 minutes pausing every 30 seconds to stir the chips. Continue until smooth and creamy.
- Remove the top of the frosting package and microwave it for 45 seconds or until liquified.
- Pour the frosting into the melted chips and stir until well combined.
- Pour the butterscotch and frosting mixture into the prepared pan and spread evenly.
- Sprinkle the top of the fudge with coarse sea salt.
- Cover the pan and place it in the refrigerator for 3 hours or until set.
- Slice into 1-inch squares.
Notes
- Ingredients:
- Storage:
- Recipe Tips:
- Substitutions and Variations:
- Want to add a crunch to your 5-minute fudge? Try mixing in chopped, toasted pecans. Or add them to the top with the salt - YUM!
- Choose a high quality brand of butterscotch chips for best results.
- I Recommend Duncan Hines brand Whipped Cream Cheese Frosting
- You can use any kind of "finishing" salt you like. Pink Himalayan salt is great, as is Maldon salt, and Black Hawaiian salt.
- To store: Place the finished, completely cooled fudge in a sealed container and store in the refrigerator. Keeps for about two weeks.
- To freeze: Cut into squares, place in a freezer-safe container and freeze for up to two months.
- Note: This fudge does not keep well at room temperature. I recommend serving it cool from the fridge. The texture becomes very soft at room temperature.
- I add half of the salt to the top of the fudge before chilling and then the other half after chilling.
- Be careful not to overheat the butterscotch chips. They will seize and clump up if you do. It’s important to stir every 15-30 seconds when being heated to ensure this doesn’t happen.
- If you want thicker salted butterscotch fudge, use a smaller square pan.
- This fudge recipe is easy to double or triple for larger batches.
- For perfect fudge squares, use a large, sharp knife heated under warm water. You may wish to trim off the outer edges.
Nutrition Information
Show Details
Serving
2squares
Calories
93kcal
(5%)
Carbohydrates
18g
(6%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
1mg
(0%)
Sodium
283mg
(12%)
Potassium
5mg
(0%)
Sugar
16g
(32%)
Vitamin A
11IU
(0%)
Calcium
1mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32servings
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Serving | 2squares | |
| Calories | 93kcal | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 283mg | 12% |
| Potassium | 5mg | 0% |
| Sugar | 16g | 32% |
| Vitamin A | 11IU | 0% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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