Ingredients:

  • 3 cups (510g) high-quality butterscotch chips
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 1/2 cup (115g) unsalted butter
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) fine sea salt
  • 1 jar (7 oz / 198g) marshmallow creme
  • 1/2 cup (60g) toasted pecans or walnuts (optional)
  • Flaky sea salt for topping

Instructions:

  1. Line your 8x8-inch pan with parchment paper. Note: Lightly greasing the paper with butter ensures the fudge peels away without any tearing.
  2. Combine the 510g butterscotch chips, 396g condensed milk, and 115g butter in your saucepan over medium low heat.
  3. Stir constantly for about 5 minutes until the mixture is uniform and shimmering.
  4. Watch for the chips to fully disappear into the liquid. until no lumps remain and the texture is silky.
  5. Remove the pan from the heat immediately. Note: Overheating after the melt can cause the oils to separate.
  6. Gently fold in the 198g marshmallow creme, vanilla, and fine sea salt until the white streaks completely vanish.
  7. Stir in the 60g of toasted nuts if you are using them.
  8. Pour the mixture into the prepared pan and smooth the top until the surface is flat and glossy.
  9. Sprinkle with flaky sea salt while the surface is still slightly tacky.
  10. Chill in the refrigerator for 2 hours until the fudge is firm to the touch.