Black Bottom Butterscotch Fudge recipe
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Ingredients
- 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®)
Nutrition Info
- 280.1 caloriescarbohydrate: 40.3 gcholesterol: 15.4 mgfat: 12.6 gfiber: 0.1 gprotein: 1.9 gsaturatedFat: 8.7 gservingSize: -sodium: 67.2 mgsugar: 28.9 gtransFat: : -unsaturatedFat: : -
Directions Black Bottom Butterscotch Fudge
Directions
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Line a 9-inch square baking pan with parchment paper.
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.
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.
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.