Chocolate and Butterscotch Fudge

Chocolate and Butterscotch Fudge

17 Reviews 7 Pics
Recipe by  EAGLE BRAND®

“This creamy chocolate fudge with a rich butterscotch topping is an excellent addition to your holiday dessert tray.”

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Adjust Servings

Original recipe yields 2 pounds



  1. In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk. Remove from heat; stir in nuts (optional) and vanilla. Spread evenly into wax-paper-lined 8- or 9-inch square pan.
  2. In clean heavy saucepan, over low heat, melt butterscotch chips and remaining sweetened condensed milk. Spread evenly over chocolate layer.
  3. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

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Reviews (17)

Rate This Recipe


Gorgeous fudge I love it, I did think that it may have been better if there was more of the butterscotch. It was quite difficult to cover the chocolate layer. Next time I will double the amount. Also allow a little time for the chocolate layer to cool before adding the butterscotch layer. I allowed 15 minutes in the fridge, but this was not enough as the chocolate layer was lifting when I was trying to spread the butterscotch. I don't like nuts so I used heath's toffee bits as a sub. Good overall fudge, just know I will me making this again.



So delicious! The only change I made is microwaving the chips and Eagle brand, it litterly takes 5 minutes to make this yummy fudge



I wasn't crazy about this. It lacks that pure, melt-in-your-mouth texture you can only get from butter. It's almost a little rubbery although fully edible. But if you're a bit of a purist about fudge, I'd suggest trying a more traditional recipe.

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Amount Per Serving (32 total)

  • Calories
  • 150 cal
  • 8%
  • Fat
  • 7.2 g
  • 11%
  • Carbs
  • 14.2 g
  • 5%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 24 mg
  • < 1%

Based on a 2,000 calorie diet



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Peppermint Chocolate Fudge


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Chocolate Cream Crepes