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Butterscotch Fudge

You won't need a candy thermometer to make this easy fudge from brown sugar, Marshmallow Fluff, and evaporated milk.


All You MARCH 2008

  • Yield: 16 pieces
  • Cost Per Serving:$.58


  • 1 cup firmly packed dark brown sugar
  • 1 (7.5 oz.) jar Marshmallow Fluff
  • 2/3 cup evaporated milk
  • 6 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1 (12 oz.) bag white chocolate chips
  • 2 cups chopped almonds, pecans or walnuts
  • 1 teaspoon vanilla extract


Line an 8-inch square baking pan with heavy-duty foil, leaving a 1-inch overhang on two sides.

In a heavy medium saucepan, combine brown sugar, Marshmallow Fluff, milk, butter and salt and bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring constantly with a wooden spoon, for 5 minutes. Remove pan from heat, add white chocolate chips and stir until melted. Blend in nuts and vanilla.

Scrape fudge into prepared pan. Refrigerate until firm, 2 to 3 hours. Remove fudge from pan, using foil to lift it out, then cut into 16 cubes; serve. Or chill in an airtight container for up to 1 week.

Nutritional Information

Amount per serving
  • Calories: 366
  • Fat: 21g
  • Saturated fat: 9g
  • Protein: 5g
  • Carbohydrate: 40g
  • Fiber: 2g
  • Cholesterol: 19mg
  • Sodium: 119mg

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Butterscotch Fudge Recipe