keywords: butterscotch fudge, butterscotch fudge recipe, easy butterscotch fudge, what is cookie butter, easy fudge recipe,
What is Cookie Butter
Combine the ingredients. Add the butterscotch chips, cookie butter, and sweetened condensed milk to a small saucepan. Melt together. Stir until melted and add the vanilla. Put in pan and let set. Pour into a pan and allow to set. Cut into pieces and enjoy!
Sweetened Condensed Milk vs. Evaporated Milk
The number one mistake that people make in easy fudge recipes is buying the wrong ingredient. This recipe calls for Sweetened Condensed Milk. Unfortunately, it is the same sized container and same packaging as Evaporated Milk. Evaporated Milk is not the same thing as Sweetened Condensed Milk. It is far thinner and will give you fudge that does not set. Please double-check what you are buying.
How to Store Fudge
I recommend storing this fudge in the refrigerator overnight before cutting. That being said, it doesn’t need to be refrigerated. Fudge will last for up to two weeks when stored in an airtight container. If you need to make it more than two weeks in advance, follow my steps below for freezing fudge.
Stir the sweetened condensed milk in the can before adding it to the pan. Sometimes the ingredients separate so stirring helps combine everything again. Line your baking dish with aluminum foil. This will make it easy to remove the fudge from the pan. Do not use extra cookie butter. Although you may be tempted to add an extra spoonful of cookie butter, adding more than what the recipe calls for may not allow your fudge to set up like it should.
Cut the block of fudge into four equal squares. Then cut each of the smaller squares into 9 pieces by cutting it into thirds one way, turning it and cutting it into thirds again. This will result in 36 equal pieces of fudge.
If you make this cookie butter butterscotch fudge recipe or any of my others, please leave a comment and let me know what you think.
Place the batch of cut fudge into a one gallon freezer bag in a flat layer. An entire recipe will fit in a one gallon bag perfectly if placed this way and won’t stick together. Store in the freezer for up to three months. When you are ready to eat it or gift it, let it thaw on your counter for an hour or two.
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