Black Bottom Butterscotch Fudge

Additional Time:

2 hrs 30 mins

Yield:

1 9-inch square pan

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• 3 cups bittersweet chocolate chips

• 1 (14 ounce) can sweetened condensed milk

• 1 splash vanilla extract

• 2 cups white sugar

• ⅔ cup milk

• ½ cup butter

• ½ cup heavy whipping cream

• 3 cups butterscotch chips

• 1 (7 ounce) jar marshmallow cream

• 1 pinch flaky sea salt (such as Maldon®)

1. Line a 9-inch square baking pan with parchment paper.

2. 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.

3. 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.

4. 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.

I Made It

Nutrition Facts (per serving)

280Calories13g Fat40g Carbs2g Protein

None

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Nutrition FactsServings Per Recipe36Calories280% Daily Value *Total Fat13g16%Saturated Fat9g44%Cholesterol15mg5%Sodium67mg3%Total Carbohydrate40g15%Dietary Fiber0g0%Total Sugars29gProtein2gVitamin C0mg2%Calcium43mg3%Iron0mg2%Potassium119mg3%

None

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