The holiday season is full of sweet treats, cookies, cakes, candies, and of course, fudge. A small piece goes a long way when it comes to fudge, and this butterscotch version is no exception. Butter is in the title, twice, so you know it’s good. The other great thing about fudge is that it is incredibly easy to make. This is a recipe that my mother has been making for as long as I can remember. I pressed chopped walnuts on top, but you can make them nut free, or mix the nuts into the fudge if you like. I promise you will not be disappointed as this creamy fudge melts in your mouth. I made this over the stove top, but you can zap the ingredients in the microwave for an even faster process if you .
1-12oz bag of butterscotch chips
1/2 cup of peanut butter
1-14oz can of sweetened condensed milk
1 tsp vanilla extract
1/4 cup of chopped walnuts
1. Pour chips into a glass bowl and place over a pot of boiling water to melt the chips. This will allow the ingredients to melt without risking being burnt in the bottom of a pain that is on direct heat.
2. When chips are melted and thick, add the rest of the ingredients (except walnuts if planning to press into the top) and mix well until smooth and melted. The mixture will be very thick, do not overheat.
3. Pour into a 8×8 or 6×8 glass or metal dish. If adding walnuts to the top, pour on top and press down into fudge to secure.
4. Place in refrigerator for at least 12 hours to cool and set before cutting. Keep in refrigerator for 1-2 weeks.