Chocolate Butterscotch Layered Fudge is an impressive candy that isn’t hard to make. The best part is you don’t need a candy thermometer.
There are only four ingredients needed to make this impressive layered fudge. I’ll admit, I’m not a big fan of butterscotch but when paired with the semi-sweet chocolate, the flavor jumps to a whole new level.
- Butterscotch chips
- Semi-Sweeet chocolate chips
- Sweetened Condensed Milk
- Pure Vanilla Extract
Tips and Substitutions for making Chocolate Butterscotch Layered Fudge
While this fudge is absolutely delicious the way it is, my youngest son will attest to that, I have some ideas for other versions, plus some tips for making it.
- Use freshly purchased packages of chips. They will melt better.
- Don’t rush the melting process. Melting the chips over high heat could result in burning them and there is no recovering from that, you will need to start over.
- When stirring the two different mixtures, use a rubber spatula, not a wooden spoon. The slightest bit of moisture will ruin the mixture. The slightest crack in a wooden spoon can harbor moisture. Don’t take the chance.
- This fudge does not really pour, so you have to gently press it into the pan evenly. This is easy to do with both layers.
- While I suggest lining the pan with foil, it really isn’t necessary. I decided to save the foil and try without it. The fudge came out of the pan easily.
- As I mentioned I’m not a huge fan of butterscotch but it works in this recipe with the chocolate. If you really don’t like it, try substituting peanut butter chips or white chocolate chips for the butterscotch.
- My family is not a fan of nuts, really, but this fudge would have another layer of flavor with the addition of walnuts or pecans. I don’t really suggest using any other type of nut.
More Fudge Recipes:
- 1 cup butterscotch chips
- 1 can (14 ounces) evaporated milk
- 2 cups semi-sweet chocolate chips
- 1 teaspoon pure vanilla extract
- Line an 8-inch square baking pan with aluminum foil.
- In a small saucepan combine the butterscotch chips with ⅓ cup of sweetened condensed milk. Set aside for the moment.
- In a medium saucepan over medium heat combine the remaining sweetened condensed milk and semi-sweet chocolate chips. Once the mixture begins to melt, stir continuously until all the chips are melted, the ingredients are incorporated and smooth. Remove from heat and add vanilla stirring quickly to incorporate.
- Spread the chocolate mixture into the prepared pan. Set aside.
- Repeat the same method for melting above for the butterscotch chips and sweetened condensed milk, stirring until mixture is incorporated and melted. Spread evenly over chocolate layer.
- Refrigerate until firm at least 2 - 3 hours.
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More Chocolate Recipes
- Chocolate Butterscotch Layered Fudge from Family Around the Table
- Chocolate Cookie Dough Cupcakes for Two from The Spiffy Cookie
- Coca-Cola Cake from Palatable Pastime
- Fudgy One Bowl Brownies from A Kitchen Hoor’s Adventures
- Roasted Carrots with Chocolate Balsamic Glaze from A Day in the Life on the Farm