Fudge always reminds me of that fancy homemade soap that people make and sell in specialty stores or at the farmers market. You know the kind I’m talking about? The soap that is topped with various goodies and then sliced into large thick rectangles? Well, that’s what I think of whenever I see fudge. It’s also what I strive my fudge to look like for some reason. If you think I’m crazy, yes that is true, but also I’m not wrong. Enough about soap though, this Butterscotch Rocky Road Fudge came together because butterscotch happens to be my husbands favorite flavor of any and all sweets. So I wanted to create something specially for him. If you’re looking for more fudge inspiration I do have a black forest fudge that I live for, and a funfetti fudge that is a crowd pleaser. There’s something for everyone here on this blog and I’m kind of proud of that.
In a large heavy-duty saucepan, combine the sugar, evaporated milk, butter and salt. Set over moderate heat and bring to a full rolling boil, stirring constantly. Boil, stirring nonstop, for 4 to 5 minutes.
**Note: I know that it seems like a lot of sugar…that’s because it is, but fudge is all about that sugar. It helps with the structure. That’s also the reason why it’s always cut so small.**
It’s important to constantly stir the fudge throughout the process so that it doesn’t scorch or stick at the bottom. This isn’t the type of dessert you make while walking away and doing a bunch of other stuff.
Remove from heat and add 2 cups of the marshmallows, the butterscotch morsels, and vanilla extract. Stir vigorously for 1 minute or until everything is melted and smooth.
**Note: Butterscotch morsels can be found at most grocery stores now (or online of course). You can find them in the baking aisle right next to the chocolate chips. They’re so good in cookies, ice cream, cake, or even as a snack on their own.**
Immediately pour into an 8-inch square baking pan that has been lined with foil so that some hangs over on two sides and then grease lightly with cooking spray. Spread out into an even layer.
Working quickly, sprinkle the top with the almonds, chocolate chips and remaining marshmallows. Use your hands to lightly press the toppings into the fudge so that they don’t fall off. Cover loosely with plastic wrap, and chill in the fridge for at least 2 hours or until firm.
**Note: You want to work rather quickly at this stage because the fudge tends to cool at the top rapidly which will cause the toppings to not stick and then fall off when you go to cut it.**
Once chilled, use the aluminum to lift the fudge out of the pan. Cut into 48 squares and serve.
**Tip: You can cut the pieces larger if you’d like, but again, fudge in general (and especially this one) is rather sweet so you probably wouldn’t want such a big piece in one sitting. But then again, maybe you do? Who am I to judge?**
**Tip: When cutting something like this (or bars or a rectangular cake) I always cut it in half first. Then each half in half. Then those halves into the smaller pieces needed. Doing this ensures even and equal pieces and will save you a lot of guess work.**
Because this is a lot of fudge, you can store the remaining pieces in an airtight container and store at room temperature for up to a week. It can last longer, but I find that it starts to dry out anytime after that. It’s important to keep it in an airtight container because air is fudge’s enemy.
If you don’t plan on eating all of it, the good news is that it does freeze nicely as well. Wrap the fudge tightly in foil and then store in a freezer plastic food storage bag, making sure the remove as much of the air as possible. You can divide them into small bags so that you can portion them out. Then just thaw at room temperature for about an hour and you’ll be good to go!
If you’re a lover of fudge, butterscotch or rocky road then this recipe is for you. If you’re a lover of all three then this might just be the best thing you’ll ever eat. That’s a bold statement but if you saw how fast my husband ate this and the amount he inhaled in about 5 minutes, then you’ll know I’m not exaggerating. That’s the ultimate seal of approval. I hope you’ll give it a try, and be sure to let me know what you think below! As always, stay safe out there my friends and thank you for tuning in.
Butterscotch Rocky Road Fudge
Ingredients
- 1 1/2 cups granulated sugar
- 1 5-ounce can evaporated milk
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 1/2 cups miniature marshmallows divided
- 1 11-ounce package butterscotch morsels
- 1/4 cup toasted almonds roughly chopped
- 1/4 cup dark chocolate chips
Instructions
- Line an 8-inch square baking pan with foil so that some hangs over on two sides and then grease lightly with cooking spray. Set aside.
- In a large heavy-duty saucepan, combine the sugar, evaporated milk, butter and salt. Set over moderate heat and bring to a full rolling boil, stirring constantly. Boil, stirring nonstop, for 4 to 5 minutes.
- Remove from heat and add 2 cups of the marshmallows, the butterscotch morsels, and vanilla extract. Stir vigorously for 1 minute or until everything is melted and smooth. Immediately pour into the prepared pan and spread out into an even layer. Working quickly, sprinkle the top with the almonds, chocolate chips and remaining marshmallows. Use your hands to lightly press the toppings into the fudge so that they don’t fall off. Cover loosely with plastic wrap, and chill in the fridge for at least 2 hours or until firm.
- Once chilled, use the aluminum to lift the fudge out of the pan. Cut into 48 squares and serve. Leftovers can be stored in an airtight container and kept at room temperature for up to 1 week. Enjoy!
Oh my goodness, I have so got to make this for the Halloween party I am throwing for the kids in our family! My mom and I love butterscotch. Thanks for the tip on freezing it also 🙂
I can confirm firsthand this fudge is INSANELY good!