Butterscotch Fudge

Creamy, melt-in-your-mouth Butterscotch Fudge is an easy recipe to make any time of year! No candy thermometer needed to make this perfect homemade fudge recipe.

If you love homemade candy, our delicious Chocolate Fudge recipe is the best. Creamy, flavorful, and so easy to make!

Butterscotch fudge in white bowl.

Why this Fudge Recipe Works

Sometimes it’s the most simple of flavors that tempt our taste buds. For me, that flavor is BUTTERSCOTCH.

I don’t bake nearly often enough with this flavor. That’s probably a good thing considering I have zero self control when it comes to butterscotch flavored desserts.

As I was wracking my brain about what my next fudge recipe should be…BUTTERSCOTCH FUDGE just kept jumping out at me.

Knowing How to Make Fudge is a simple trick that will make you the hit of every party! Making fudge is easier than you think and it is so easy to personalize with your favorite ingredients and flavor combinations.

This fudge recipe works so well because it requires NO special equipment, not even a candy thermometer!

Using a combination of marshmallow cream, heavy cream and butterscotch chips creates fudge that holds up to slicing but melts in your mouth!

All you need is a little patience to wait while this sets in the fridge. The wait will be worth it when you bite into this creamy treat full of nostalgic butterscotch flavor.

Ingredient Notes

  • Heavy cream – Make sure to use real heavy cream, not milk or low fat substitutes!
  • Butterscotch chips – Find these in the baking aisle near the chocolate morsels.
  • Marshmallow cream – Also known as marshmallow fluff, this is my secret for creating soft, smooth fudge.
Block of butterscotch fudge on parchment paper.

Step by Step Instructions

STEP 1. Combine marshmallow cream and butterscotch chips

Put both ingredients in a large mixing bowl and set aside.

STEP 2. Heat butter and cream

Combine butter, heavy cream, sugar and salt in a saucepan. Cook on medium heat, stirring constantly. Let the mixture come to a rolling boil for 4 minutes, then remove from heat.

STEP 3. Combine

Immediately pour the boiling cream mixture over the marshmallow and butterscotch chips. Use electric beaters or mixer to blend ingredients together until smooth.

STEP 4. Chill and set

Pour the butterscotch fudge mixture into a square baking pan lined with parchment paper. Refrigerate the fudge until firm. This takes about 3 to 4 hours.

Remove the parchment paper from the pan, cut into squares and enjoy!

Butterscotch fudge in white bowl on linen napkin.

Recipe FAQs

Can you make fudge without an electric mixer?

You can fudge without a mixer, but you will need to have a strong arm! The fudge mixture will be very thick and you need to stir quickly and vigorously to make sure all the butterscotch chips get melted and combined with the other ingredients.

Do you have to store fudge in the refrigerator?

Nope. I keep butterscotch fudge in the fridge because I love the taste when it’s chilled! However, it will keep just fine at room temperature.

How long does fudge last?

Butterscotch Fudge will stay good for 1 – 2 weeks, if kept in a tightly sealed container.

Do I need a candy thermometer to make fudge?

No candy thermometer needed to make homemade butterscotch fudge. Just let it boil for 4 minutes and you will be good to go.

More Christmas recipes

Yield: 64 servings

Butterscotch Fudge

Prep Time 5 minutes
Cook Time 5 minutes
Set Time 3 hours
Total Time 3 hours 10 minutes

Butterscotch Fudge is smooth and a delight to your taste buds. Makes plenty for you and to give away!


  • 2 cups Granulated Sugar
  • ¾ cup Heavy Cream
  • ¾ cup Unsalted Butter
  • pinch of Kosher Salt
  • 7 ounces jar Marshmallow Cream
  • 11 ounces bag Butterscotch Chips


  1. Line an 8-inch baking dish with parchment paper. Set aside.
  2. Prepare your mixing bowl by adding the marshmallow cream and butterscotch morsels. Set aside.
  3. In a large saucepan over medium high heat, combine sugar, cream, butter and salt. Bring to a boil. Stirring constantly, boil for a full 4 minutes (ROLLING BOIL). Remove from heat.
  4. Immediately pour hot mixture over marshmallow and butterscotch morsels in mixing bowl. Using your electric mixer, blend until smooth (and butterscotch is melted, about 1 minute). Pour into prepared baking dish.
  5. Refrigerate for 3-4 hours until firm. Cut into small pieces and enjoy.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 89Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 10mgCarbohydrates: 12gFiber: 0gSugar: 11gProtein: 0g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Make this easy fudge to treat yourself AND a little extra to give away! You don’t need to be an expert candy maker to create the best ever Buttercotch Fudge right in your own kitchen.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on December 14, 2020

Comments & Reviews

  1. Where I live the elevation is 9000 feet above sea level. What temperature on a candy thermometer would you suggest using? Boiling point for me is at 194 degrees. If I continue cooking for 4 minutes won’t the temperature rise?

  2. I am so greatful I found a fudge recipy with Marshmallow Cream.

    Would you have a Brown Sugar Fudge recipy with marshmallow cream in it.

  3. It is so creamy and so easy to make! My family especially my kids enjoyed this for dessert. This is definitely going be added in our Christmas menu!

  4. We just made some to give as gifts, and ended up eating it all because it was so good! Thankful it’s an easy recipe so I can whip up a new batch 😉

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