Butterscotch Chocolate Swirl Fudge

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
  • 24  pieces
  • Prep time: 2 Minutes Cook time: 5 Minutes Total time: 7 min
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  • 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

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.
  • Lila Lila on Oct 12, 2021

    Love this recipe! But if you use parchment paper why do you also have to spray the pan with the canola?

    • See 1 previous
    • Lila Lila on Oct 13, 2021

      Thanks so much for the explanation! I never use cooking spray for anything so was wondering why I would need it just for this. It sounds really delicious to me as I already had been melting butterscotch and chocolate in the micro to make quick candies when I crave something. (With a shot of brandy or rum for flavoring.) But these are really pretty!

  • Pixybrat Pixybrat on Oct 11, 2023

    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.