Toasted Pecan & Butterscotch Fudge with Sea Salt
Fudge just happens to be one of those super indulgent but nostalgic treats. It seems every country store or local festival has a fantastic "homemade fudge" kiosk. When I happened to come across a really easy recipe for fudge at home, I jumped at the opportunity to make it for my family! There's no candy thermometer or crystallization worry. No double boiler or special kitchen gadgets. Sweetened condensed milk is the superstar ingredient here. It ensures perfect, creamy fudge every time! It's so simple and delicious, you'll look for any excuse to make it. Cocktail parties, office celebrations, birthdays, snow days and even adding it to every tray of holiday cookies!
- 2 bags butterscotch baking chips
- 1 can sweetened condensed milk
- 1 Tablespoon unsalted butter
- 1 teaspoon vanilla
- 1/2-1 cup pecans, coarsely chopped
- flake sea salt for sprinkling (such as Maldon)
Prepare a 9x9" pan by lining it with nonstick foil. Then in a small frypan, lightly heat the chopped nuts until they start to smell "toasted" and are a bit crunchy, being careful not to let them burn. Remove them from the heat and let them cool on a paper towel. Next, in a medium sized saucepan melt together the butterscotch chips and milk over medium heat, stirring until smooth. Remove from heat and stir in the butter and vanilla until incorporated. Stir in the pecans and pot into the prepared pan. Sprinkle about 1/4 teaspoon of the sea salt over the fudge right after pouring (it starts to solidify pretty quickly). Let it cool to room temperature then chill in the refrigerator (uncovered) until firm. Remove from the pan by lifting the sides of the foil, placing onto a cutting board. Divide into about 36 small pieces.
I stumbled upon the original recipe here.