Butterscotch Fudge – 3 Ingredients

Butterscotch Fudge | Easy 3‑Ingredient Holiday Fudge 

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Can I make this fudge without white chocolate? Yes, but white chocolate helps with structure and creaminess. Without it, the fudge will be softer.

Why is my fudge not setting? It may need more chilling time. Refrigerate for at least 2–3 hours. If still soft, freeze for 20 minutes before cutting.

Can I skip cardamom powder? Absolutely. Cardamom is optional, but it adds a lovely Indian sweet‑style aroma.

Can I add nuts or toppings? Yes. Almonds, cashews, pistachios, or even sea salt flakes work beautifully.

How long does butterscotch fudge stay fresh? It stays good for about 2 weeks at room temperature and even longer when refrigerated.

Can I double the recipe? Yes. Use a larger tray and maintain the same cooking method.

Can I make this fudge without a stove? You can melt the mixture in the microwave using 30‑second intervals, stirring in between until smooth.

Other Fudge recipes in TMF

Butterscotch Fudge

Butterscotch fudge is a easy 3 ingredient fudge.

4.67 from 3 votes

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Course: Fudge

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Author: Vidya Srinivasan

Ingredients

• Sweetened condensed milk - 1 can 400 grand/14 oz
• Butterscotch chips - 1 pack 11 ounce
• White chocolate chips - 1/2 pack of 11 ounce
• Vanilla extract - 1 tsp
• Cardamom powder - 1/4 tsp optional
• Salt - pinch
• Roughly chopped sliced almonds - 3 tbsp optional

Instructions

• Add parchment paper to a 9 * 13 baking tray and grease it with melted ghee or butter
• Add all the ingredients mentioned in a heavy-bottomed saucepan and mix well
• Cook on medium heat till the chips are melted well and the mixture is smooth. Once the mixture starts boiling, turn off and transfer the contents to the greased dish. Sprinkle the nuts
• Cool it for a while. Cover the tray with cling film and let it sit in the fridge for 2-3 hours. Cut and enjoy

Video

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Notes

1. Cook on medium flame to avoid the mixture from getting burn
2. Transfer the mixture after it starts boiling. Even if the chocolate chip melt quickly wait till you see the mixture boiling
3. Time taken for setting the fudge may vary
4. Butter flavored extract can be used instead of vanilla extract
5. Sprinkling nuts is optional
6. Fudge stays good for about 2 weeks in room temperature ( We generally finish it by that so not sure about the actual Shelf life)
7.  I have made fudge in a bar shape. You can cut into small rectangle and wrap it in a butter paper for kids party as a treat

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Ingredients:

Sweetened condensed milk – 1 can (400grams/14 oz)

Butterscotch chips – 1 pack (11 ounces)

White chocolate chips – 1/2 pack of 11 ounces

Vanilla extract – 1 tsp

Cardamom powder – 1/4 tsp (optional)

Salt – pinch

Roughly chopped sliced almonds – 3 tbsp (optional)

How to make butterscotch fudge with step-by-step pictures

• Add parchment paper to a 9 * 13 baking tray and grease it with melted ghee or butter
• Add all the ingredients mentioned in a heavy-bottomed saucepan and mix well

• Cook on medium heat till the chips are melted well and the mixture is smooth. Once the mixture starts boiling, turn off the heat and transfer the contents to the greased dish. Sprinkle the nuts

• Cool it for a while. Cover the tray with cling film and let it sit in the fridge for 2-3 hours. Cut and enjoy

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