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Butterscotch Chocolate Swirl Fudge
by
Better than Zest | Alex
(IC: instagram)
24 pieces
7 min
Each little square of this butterscotch chocolate swirl fudge is creamy confection perfection. Every sweet bite is even sweeter knowing that this recipe is 100% non-fuss. There's no candy thermometer and no constant and diligent stirring over a hot stuff.
With just 2 minutes of prep, 5 minutes or so of cooking, and a few hours to chill in the fridge, while you can chill on the couch, this recipe delivers a yummy fudge-y treat.
I love candy recipes that are quick and easy like that. If you do too, give this fudge a try. The marbling looks impressive, they're delicious and you can give them away to friends and family around the holidays.
Butterscotch Chocolate Swirl Fudge
Recipe details
Ingredients
- Canola oil spray for greasing the pan
- 1/3 cup semi-sweet chocolate chips
- 1 (14oz) can sweetened condensed milk
- 1 (11oz) bag white chocolate chips
- 1 (11oz) bag butterscotch chips
- 1 tsp vanilla extract
- 3 tsp whole milk
Instructions
- Thoroughly spray the inside of an 8x8 square baking dish with canola oil spray. Cut some parchment paper long enough to line the bottom of the pan with some extra hanging over the sides to make it easier to lift the fudge out of the pan when it's set and ready to cut.
- In a glass pyrex liquid measuring cup, add 1/3 cup of semi-sweet chocolate chips. Set aside.
- In a medium saucepan, heat the sweetened condensed milk and white chocolate chips over medium heat. Stir frequently until chips have dissolved. Lowering the heat to low and add the butterscotch chips. Stir frequently until dissolved. Once dissolved, turn off the heat and stir in the vanilla. Pour into the prepared baking dish.
- Immediately microwave the semi-sweet chocolate chips for 30 seconds. Continue to microwave for 30 second intervals, stirring in between, until melted. Once melted, add the milk and stir until incorporated. Drop spoonfuls of the melted chocolate over the top of fudge in baking dish. Run a knife through the dropped spoonfuls until the mixture is swirled together to your liking. Let chill in fridge for 3 hours before serving.
- To serve, lift fudge out of pan and cut into squares.
Published September 28th, 2021 9:52 PM
Comments
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Love this recipe! But if you use parchment paper why do you also have to spray the pan with the canola?
Thanks for the recipe!! Going to try this with my 4 year old AND try it also using Resee's peanut butter chips in place of butterscotch, so that I'll have the butterscotch and she can have the peanut butter/chocolate that she loves.