Old-Fashioned Butterscotch Fudge

In this Instructable, I will show you how to make Old-Fashioned Butterscotch fudge. I do have a super simple butterscotch fudge recipe which is super creamy and delightful and pretty much fail-proof, BUT I wanted to also show you how to make a good ole classic traditional butterscotch fudge as well, so here we go!

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Follow the steps below or watch the video tutorial or do both. :)

Ingredients:

1. 1 cup of brown sugar (light or dark) (200g)
2. 1/2 cup of white sugar (100g)
3. 1/2 cup of evaporated milk (120g)
4. 1 Tbsp of molasses (15g)
5. Pinch of salt (1/8th tsp)
6. 2 Tbsp of butter (24g)
7. 1/2 tsp of vanilla extract (2g)

Equipment:

1. Heavy Bottom Pot
2. Spoon
3. Thermometer (candy or instant-read meat thermometer)
4. 6x6 7x7 or 8x8 pan depending on how thick you want your fudge
5. Brush

Add the brown sugar, white sugar, milk, molasses, and salt to a medium-heavy bottom pot. Set it on your burner and set the heat to medium. Stir gently until it starts to boil, then let it boil pretty much undisturbed for 6 to 10 minutes until the temp reaches 238 to 240 F (114 to 115C)

NOTE: If you notice sugar crystals accumulating on the sides of the pot, take a pastry brush and dip it in water and brush that sugar down into the mixture. This will help the fudge turn out a little better and not so grainy, although many people love it to have a bit of grainy taste to it.

Once it gets to temp remove it from the heat and add the butter and the vanilla. Don't stir or anything just allow the butter to melt naturally on its one. Let the fudge cool down to around 120 to 130F (49 to 54C).

Once that happens stir stir and stir some more, vigorously, until the fudge loses some of its shine and it should get a bit smoother.

Line a (6x6, 7x7, or 8x8 inch) pan with parchment paper and give it a bit of a spray with some cooking oil, this will help keep the fudge from sticking. Pour the hot fudge into the pan.

Put the fudge in the fridge and let it cool for a couple of hours. Then slice it into squares and serve.

NOTE: The longer you store the fudge in the fridge the more moisture it will lose and become more grainy and crumbly, which is actually how some people like it. Once the fudge sets you can keep it covered at room temp or in the fridge.

Print the written old-fashioned butterscotch fudge recipe here if you want.

Now watch those steps in action with this video tutorial. :)