Classic fudge gets a snazzy makeover - butterscotch and dark chocolate are a match made in heaven!
Ingredients
- bittersweet chocolate chips: 3 cups
- sweetened condensed milk: 1 can (14 ounce can)
- splash vanilla extract: 1 piece
- white sugar: 2 cups
- milk: 0.66667 cup
- butter: 0.5 cup
- heavy whipping cream: 0.5 cup
- butterscotch chips: 3 cups
- marshmallow cream: 1 jar (7 ounce jar)
- pinch flaky sea salt (such as Maldon®): 1 piece
Metric Conversion
Stages of cooking
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Line a 9-inch square baking pan with parchment paper.
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Combine chocolate chips, sweetened condensed milk, and vanilla extract in a heavy saucepan over medium-low heat; stir until melted, about 5 minutes. Pour into the lined baking pan.
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Bring sugar, milk, and butter to a boil in another saucepan over medium heat. Cook at a boil until mixture turns golden and thickens slightly, 5 to 7 minutes. Pour in cream carefully; it may hiss and splatter. Bring back to a boil. Remove from heat; stir in butterscotch chips and marshmallow cream until smooth.
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Pour butterscotch layer over the chocolate layer in the pan; sprinkle with sea salt. Allow fudge to cool to room temperature, about 30 minutes. Refrigerate until firm, about 2 hours.
