Black Bottom Butterscotch Fudge

 

Prep:

10 mins

Cook:

20 mins

Additional:

2 hrs 30 mins

Total:

3 hrs

Servings:

36

Yield:

1 9-inch square pan

Original recipe yields 36 servings

Ingredient Checklist

• 3 cups bittersweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1 splash vanilla extract
• 2 cups white sugar
• ⅔ cup milk 
  
• ½ cup butter 
  
• ½ cup heavy whipping cream
• 3 cups butterscotch chips
• 1 (7 ounce) jar marshmallow cream
• 1 pinch flaky sea salt (such as Maldon®)

Local Offers

ZIP 

Whole Foods Market
1330 Smith Ave
BALTIMORE, MD 21209

365 Everyday Value® Unsalted Butter

At Your Local Whole Foods Market

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365 Everyday Value® Organic Milk

At Your Local Whole Foods Market

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Safeway
1017 York Rd
TOWSON, MD 21204

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Directions

Instructions Checklist

• Step 1

  Line a 9-inch square baking pan with parchment paper.

• Step 2

  Combine chocolate chips, sweetened condensed milk, and vanilla extract in a heavy saucepan over medium-low heat; stir until melted, about 5 minutes. Pour into the lined baking pan.

• Step 3

  Bring sugar, milk, and butter to a boil in another saucepan over medium heat. Cook at a boil until mixture turns golden and thickens slightly, 5 to 7 minutes. Pour in cream carefully; it may hiss and splatter. Bring back to a boil. Remove from heat; stir in butterscotch chips and marshmallow cream until smooth.

• Step 4

  Pour butterscotch layer over the chocolate layer in the pan; sprinkle with sea salt. Allow fudge to cool to room temperature, about 30 minutes. Refrigerate until firm, about 2 hours.