Description
This creamy, rich, and incredibly simple fudge brings together smooth peanut butter and buttery pockets of butterscotch for a treat that feels nostalgic and irresistible. Perfect for holidays, potlucks, or everyday snacking, this no-fuss fudge sets beautifully and tastes even better the next day. With just a handful of pantry staples and minimal cooking time, it’s an ideal recipe for beginners and seasoned home bakers alike.
Ingredients
1 can (14 oz) sweetened condensed milk
1 ½ cups creamy peanut butter
1 cup butterscotch chips
4 tablespoons unsalted butter
1 teaspoon vanilla extract
Pinch of salt
Instructions
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Line an 8×8-inch square pan with parchment paper, leaving extra overhang on the sides for easy removal. Lightly grease the parchment to prevent sticking.
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In a medium saucepan over low heat, combine the sweetened condensed milk and butter. Stir until the butter melts completely.
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Add the peanut butter and continue stirring until the mixture becomes smooth, thick, and fully blended. Keep the heat low to avoid scorching.
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Remove the saucepan from the heat and stir in the vanilla extract and salt.
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Let the mixture cool for 1–2 minutes, then gently fold in the butterscotch chips, allowing some to melt slightly and others to maintain their shape.
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Pour the fudge mixture into the prepared pan and smooth the top with a spatula.
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Refrigerate for at least 3–4 hours or until fully set. Overnight chilling gives the cleanest cuts.
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Once set, lift the fudge out of the pan using the parchment overhang, place it on a cutting board, and slice into squares.
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Store the fudge in an airtight container in the refrigerator for up to one week.
Notes
For distinct butterscotch chunks, allow the fudge mixture to cool slightly before folding in the chips to prevent them from fully melting.
Use traditional creamy peanut butter for the most consistent texture, as natural peanut butter may create a softer fudge.
For easier slicing, warm the knife under hot water, dry it, and cut the fudge into even squares.
This fudge freezes well for up to two months; thaw in the refrigerator before serving for the best texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes