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Butterscotch Nut Fudge Recipe


2 hours 10 minutes
Skill Level
5 dozen pieces or 2 1/4 lb (1.05 kg) of fudge

A very classic taste on a butterscotch recipe made with HERSHEY'S CHIPITS. Transport yourself into sugar heaven with this treat. Take a look here!

Ingredients & Directions

Prep Time
10 minutes
Chill Time
2 hours


  • 1 3/4 cups
    granulated sugar (425 mL)
  • 1 jar
    marshmallow creme (7 oz) (200 g)
  • 3/4 cup
    evaporated milk (175 mL)
  • 1/4 cup
    butter (50 mL)
  • 1 cup
    chopped salted mixed nuts (250 mL)
  • 1 tsp
    vanilla extract (5 mL)


Equipment Needed 
stovetop Stovetop
square pan 8-Inch (20 cm) Square Pan
foil Foil
measuring cups Measuring Cups
saucepan Saucepan
refrigerator Refrigerator

Line an 8-inch (2 L) square pan with foil, extending foil over the edges of the pan.


Combine sugar, marshmallow creme, milk and butter in a heavy-bottom saucepan set over medium heat. Cook, stirring constantly, until mixture comes to a boil. Continue to boil, stirring, for 5 minutes.


Remove from heat; gradually add butterscotch chips, stirring until chips are melted. Stir in nuts and vanilla. Pour into prepared pan.


Chill for 2 to 3 hours. Remove from pan and place on a cutting board; peel off foil. Cut fudge into squares. Store tightly covered in the refrigerator.