This 5-minute Salted Butterscotch Fudge recipe is loaded with warm notes of brown butter and molasses from the butterscotch chips. The chips are combined with a silky smooth whipped cream cheese icing and topped with salt flakes for a truly decadent fudge.
This smooth, rich, sweet, and salty 5-minute butterscotch fudge is so flavorful and delicious no one would ever guess that it only requires three ingredients! Salted Butterscotch Fudge is one of my favorite holiday desserts to make because it’s so quick and easy, yet the results are incredibly decadent.
All you need are butterscotch chips, whipped cream cheese icing, and finishing salt. I love that this recipe doesn’t use condensed milk making it even more simple. It takes about 5 minutes to make and then needs just a few hours in the fridge before you can enjoy some fudge!
What You’ll Like About This Recipe
- Requires only three ingredients. How easy is that?!
- It’s a perfect combination of sweet and salty flavors.
- Takes 5 minutes to whip up, then you just let it sit in the fridge until it’s ready. The hardest part is waiting for it to chill!
- So impressive your guests will think you spent all day in the kitchen.
Equipment You’ll Need
- 8-inch square pan
- Parchment paper
- Medium microwave-safe bowl
- Spatula or large spoon
- Knife to slice fudge
Ingredient Notes
- Butterscotch Melting Chips — Choose a high quality brand of chips for best results.
- Whipped Cream Cheese Frosting — Recommend Duncan Hines brand.
- Coarse Sea Salt — Or any flaky, finishing salt you like.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Easy 3 Ingredient Salted Butterscotch Fudge
Prep the Pan
STEP 1: Line an 8-inch square pan with parchment paper.
STEP 2: Place the butterscotch chips in a medium bowl and microwave at 50% power for 2 minutes pausing every 30 seconds to stir the chips. Continue until smooth and creamy.
STEP 3: Remove the top of the frosting package and microwave it for 45 seconds or until liquified.
STEP 4: Pour the frosting into the melted chips and stir until well combined.
STEP 5: Pour the butterscotch and frosting mixture into the prepared pan and spread evenly.
STEP 6: Sprinkle the top of the fudge with coarse sea salt.
STEP 7: Cover the pan and place it in the refrigerator for 3 hours or until set.
STEP 8: Slice into 1-inch squares and enjoy!
Recipe Tips
- I add half of the salt to the top of the fudge before chilling and then the other half after chilling.
- Be careful not to overheat the butterscotch chips. They will seize and clump up if you do. It’s important to stir every 15-30 seconds when being heated to ensure this doesn’t happen.
- If you want thicker salted butterscotch fudge, use a smaller square pan.
- This fudge recipe is easy to double or triple for larger batches.
- For perfect fudge squares, use a large, sharp knife heated under warm water. You may wish to trim off the outer edges.
Recipe Variations
Want to add a crunch to your 5-minute fudge? Try mixing in chopped, toasted pecans. Or add them to the top with the salt – YUM!
How to Store the Fudge
Place the finished, completely cooled fudge in a sealed container and store in the refrigerator. Keeps for about two weeks.
To freeze, Cut into squares, place in a freezer-safe container and freeze for up to two months.
Note: This fudge does not keep well at room temperature. I recommend serving it cool from the fridge. The texture becomes very soft at room temperature.
Questions About Salted Butterscotch Fudge
For this salted butterscotch fudge recipe, you need the whipped frosting to get the correct consistency.
You can use any kind of “finishing” salt you like. Pink Himalayan salt is great, as is Maldon salt, and Black Hawaiian salt.
To melt butterscotch chips on the stovetop, it’s best to use a double boiler (or a heatproof bowl placed over a medium saucepan. You’ll need to watch carefully and remove the chips as soon as they’re melted.
As long as you watch the chips carefully as they melt, you won’t need to use a candy thermometer for this recipe.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Salted Butterscotch Fudge
Ingredients
- 12 ounces butterscotch chips (2 cups)
- 14 ounces whipped cream cheese frosting Recommend Duncan Hines
- 1 tablespoon coarse sea salt or finishing salt of your choice
Instructions
- Line an 8-inch square pan with parchment paper.
- Place the butterscotch chips in a medium bowl and microwave at 50% power for 2 minutes pausing every 30 seconds to stir the chips. Continue until smooth and creamy.12 ounces butterscotch chips
- Remove the top of the frosting package and microwave it for 45 seconds or until liquified.14 ounces whipped cream cheese frosting
- Pour the frosting into the melted chips and stir until well combined.
- Pour the butterscotch and frosting mixture into the prepared pan and spread evenly.
- Sprinkle the top of the fudge with coarse sea salt.1 tablespoon coarse sea salt
- Cover the pan and place it in the refrigerator for 3 hours or until set.
- Slice into 1-inch squares.
Notes
- Choose a high quality brand of butterscotch chips for best results.
- Store the finished, cooled fudge in a sealed container in the refrigerator for up to two weeks.
- This recipe is easy to double or triple for larger batches.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.