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.

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.

Print Recipe

Butterscotch Rocky Road Fudge

This Butterscotch Rocky Road Fudge is the perfect decadent treat to have on hand for those times when you're craving something sweet.

Prep Time10

Cook Time15

Chilling Time2

Total Time2 25

Course: Dessert

Cuisine: American

Keyword: Dessert, No-Bake

Servings: 48

Author: Jonathan Melendez

Equipment

Pot
8-inch square baking pan

Ingredients

1 1/2 cups granulated sugar
5 ounces 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!