Butterscotch Chocolate Fudge Recipe – Easy Cashew & Condensed Milk Delight

Last Updated on 4 months by Neha Deshmukh

Butterscotch Chocolate Fudge Recipe – Easy Cashew & Condensed Milk Delight

Hey everyone! If you’re anything like me, you have a serious sweet tooth. And honestly, is there anything more comforting than a rich, buttery piece of fudge? I’m so excited to share my go-to Butterscotch Chocolate Fudge recipe with you – it’s unbelievably easy, requires minimal effort, and is always a crowd-pleaser. Seriously, this stuff disappears fast! It’s perfect for gifting, a little self-care treat, or just when you need a chocolate fix.

Why You’ll Love This Recipe

This butterscotch chocolate fudge is a dream come true for chocolate lovers. It’s creamy, decadent, and has the perfect balance of sweet butterscotch and rich dark chocolate. Plus, the crunchy cashews add a delightful texture. It’s a no-fail recipe, even if you’re new to fudge-making, and it comes together in under 10 minutes of actual work!

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 150g dark chocolate chips (about 1 cup)
• 150g butterscotch choco chips (about 1 cup)
• 300g condensed milk (about 1 ¼ cups)
• 1 tbsp vanilla essence
• 1 tbsp melted butter
• ?? cup chopped cashew nuts (approximately 1/2 – 3/4 cup, depending on how nutty you like it!)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Dark Chocolate Chips: Choosing Quality

Good quality dark chocolate really shines through in this recipe. I prefer using chips with around 50-70% cocoa content. It gives a lovely depth of flavour without being too bitter.

Butterscotch Choco Chips: Regional Variations & Substitutions

Butterscotch chips can vary a bit depending on where you are. If you can’t find them, you can substitute with more dark chocolate and a tablespoon of butterscotch extract. It won’t be exactly the same, but still delicious!

Condensed Milk: Full Fat vs. Low Fat – Impact on Texture

Full-fat condensed milk is your friend here! It creates a much creamier, smoother fudge. Low-fat condensed milk can work in a pinch, but the texture might be slightly less rich.

Melted Butter: Salted vs. Unsalted

I usually use unsalted butter, as it gives me more control over the overall sweetness. If you only have salted butter, just reduce the amount of salt you add later (not applicable in this recipe, but good to know for baking in general!).

Cashew Nuts: Roasting for Enhanced Flavor

To really bring out the flavour of the cashews, I like to lightly roast them in a dry pan for a few minutes before adding them to the fudge. It adds a lovely warmth and crunch.

Vanilla Essence: Pure vs. Imitation

Pure vanilla essence will always give the best flavour, but imitation vanilla works just fine if that’s what you have on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s melt the chocolate. You can do this using a double boiler (my preferred method – it’s gentler!) or in the microwave in 30-second intervals, stirring in between, until smooth. Add the dark chocolate chips, butterscotch chips, and condensed milk to your melting pot.
2. Stir, stir, stir! Keep stirring until everything is beautifully melted and smooth. This is where patience pays off.
3. Now, stir in the vanilla essence and melted butter. Mix well until everything is combined.
4. Gently fold in the butterscotch chips.
5. Line a baking tray (around 8×8 inches is perfect) with parchment paper. This is essential for easy removal! Pour the chocolate mixture into the tray and spread it evenly to about ½-inch thickness.
6. Sprinkle the chopped cashews on top and gently press them into the fudge so they stick.
7. Pop the tray into the fridge for at least 2 hours, or until the fudge is firm. Trust me, the wait is worth it!
8. Once firm, cut into squares or any shape you like with a sharp knife. Store in an airtight container in the fridge.

Expert Tips

Here are a few things I’ve learned over the years to make this fudge perfect every time:

Achieving the Perfect Fudge Consistency

The key is to not overcook the mixture. You want it smooth and glossy, not grainy.

Preventing Crystallization

Don’t stir the fudge too vigorously, as this can encourage crystallization. Gentle folding is the way to go.

Working with Chocolate: Avoiding Seizing

If you’re melting the chocolate in the microwave, be extra careful not to overheat it. Even a tiny bit of water can cause it to seize up.

Variations

Want to get creative? Here are a few ideas:

Vegan Butterscotch Chocolate Fudge

Use vegan chocolate chips, vegan butter, and a plant-based condensed milk alternative. It’s surprisingly easy!

Gluten-Free Butterscotch Chocolate Fudge

This recipe is naturally gluten-free, but always double-check the labels of your chocolate chips to be sure.

Spice Level Adjustment (Adding Chili Flakes)

My friend loves a little kick! Add a pinch of chili flakes to the mixture for a surprising and delicious twist.

Festival Adaptations (Diwali/Christmas Gifting)

Package the fudge in pretty boxes or tins for a homemade gift. It’s always appreciated!

Serving Suggestions

Honestly, this fudge is delicious on its own! But if you want to get fancy, you can serve it with a scoop of vanilla ice cream or a cup of hot coffee.

Storage Instructions

Store the fudge in an airtight container in the refrigerator for up to a week. It actually tastes even better after a day or two, as the flavours meld together.

FAQs

Let’s answer some common questions:

What is the best type of chocolate to use for fudge?

I recommend a good quality dark chocolate with 50-70% cocoa content. But feel free to experiment with milk chocolate or white chocolate too!

Can I make this fudge ahead of time?

Absolutely! You can make it up to a week in advance and store it in the fridge.

How do I prevent the fudge from becoming too grainy?

Don’t overcook the mixture and avoid stirring too vigorously. Gentle folding is key.

What’s the best way to cut the fudge neatly?

Use a sharp knife and wipe it clean with a damp cloth between each cut.

Can I substitute the cashews with other nuts like almonds or pistachios?

Definitely! Almonds, pistachios, walnuts – whatever you like! Feel free to get creative.

Enjoy making (and eating!) this delicious Butterscotch Chocolate Fudge. Let me know how it turns out in the comments below!