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5.0 from 15 votes

Salted Butterscotch Fudge

This 5-minute Salted Butterscotch Fudge gets rich, warm flavors from butterscotch combined with cream cheese and topped with salt flakes.

Prep Time
1 min
Cook Time
1 min
Additional Time
3 hrs
Total Time
3 hrs 5 mins
Servings: 32 servings
Calories: 93 kcal
Course: Dessert , Snacks
Cuisine: American

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

Instructions

    Cup of Yum
  1. Line an 8-inch square pan with parchment paper.
  2. 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.
  3. Remove the top of the frosting package and microwave it for 45 seconds or until liquified.
  4. Pour the frosting into the melted chips and stir until well combined.
  5. Pour the butterscotch and frosting mixture into the prepared pan and spread evenly.
  6. Sprinkle the top of the fudge with coarse sea salt.
  7. Cover the pan and place it in the refrigerator for 3 hours or until set.
  8. 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

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

% 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.