This is one of my most popular offerings. Even those who aren’t fans of butterscotch or don’t typically enjoy fudge have found themselves happily nibbling away at one of these frothy-looking squares. The recipe has been on this site since 2018, but that doesn’t mean you’ve given it a go yet. Making fudge can be quite unnerving if you’re not used to making candy. The base gets quite hot and can easily burn you, you need to hit the right temperature in the softball stage range to get the consistency you want, you have to mix your ingredients so they’re smooth before they set, and then there’s the clean up which looks intimidating (just soak everything in hot water with a drop of dish soap).
If you’ve been holding off on trying this recipe for want of a push, here’s a slight nudge. Watch me cook up a batch and then bake along with me on your second watch! Come back and tell me how it went. How did the batch turn out? Did you end with more confidence than when you started? Are you going to make another batch now that you got all the nerves out in the first batch? What did you end up doing with all of that fudge?! (Pssst, fudge freezes really well, lasts a long time, and takes no time to thaw on a countertop.)
One thing to note: If you are gluten free, find butterscotch chips that are not Nestle. Nestle uses barley protein as part of their flavoring/coloring. This is not labeled on all of the bags. If you’re not concerned with gluten, then grab a bag and go to town.
I was recently asked if I would donate some goodies to a fund raising event for a local chapter of The Harry Potter Alliance. Cavendish Brewing Company was hosting a Yule Ball and was interested in treats for their room of requirement as well as pieces for the auction. I couldn’t resist supporting a good cause and coming up with themed bakes!
The process is very straightforward. When boiling and simmering the sugar mixture, be careful as some of it may jump out of the pot and can burn if it gets on you. Another trick I found to help make the process easier was to have the two separate bowls prepped with the chips or chocolate and extracts before starting the sugar mixture. This way you can just pour the heated mixture in straight from the stove without needing to fumble with anything. The fudge came out very soft and does melt in your mouth.
3/4 cup butter (Slice the butter so that it melts quicker)
3/4 cup evaporated milk
1 jar (7 oz) marshmallow creme
2 1/2 cups granulated sugar
1 tsp rum extract
1 tsp butter extract
1 1/2 cups butterscotch chips
3/4 tsp vanilla extract
1/2 cup white chocolate chips
Place a square of parchment paper on the bottom of an 8×8 (or 9×9) inch pan. Coat the pan and paper with cooking spray. Set aside.
Add the butter, evaporated milk, marshmallow creme, and sugar into a saucepan. Use medium heat to bring the ingredients to a nice boil. Stir constantly. Once the mixture starts to boil, set a timer for 7 mins. Stir and simmer for the entire 7 mins. When the timer goes off, remove the pot from the heat. Working quickly, pour 1 cup of the mixture into a bowl. Add the white chocolate chips and vanilla extract. Stir together until smooth. To the rest of the batch, add the butterscotch chips, rum extract, and butter extract. Stir until the ingredients all combine together.
Pour the butterscotch fudge into the prepared pan. Spread evenly.
To keep the layers separate: Place a layer of wax paper on top of the butterscotch fudge layer. This keeps the two layers from combining. Spread the white chocolate fudge onto the top of the wax paper, edge to edge. Once the white layer is smooth and even, flip the entire layer over so the wax paper is on top. Scrape the fudge off the wax paper using a rubber spatula and smooth out any lumps.
To swirl the layers: skip the wax paper step. Pour the white chocolate fudge directly on top of the butterscotch fudge. As you spread the white fudge evenly across the pan, the fudges will start to swirl together. Run a rubber spatula in “s” shapes across the pan from top to bottom. Turn the pan and repeat. Keep swirling until you achieve a look you find pleasing.
Let the fudge set on a counter overnight. The next day, loosen the edges of the fudge from the pan and flip the pan upside down onto a cutting board. Remove the wax paper. Slice the fudge into the desired serving size. Store in an airtight container.
I finally built up the nerve to try a mirror glaze and I am so glad I did. The recipe for this experiment is from Sugar Geek Show and I definitely recommend it. For the cake, I made a devil’s food box cake replacing the water with milk and oil with butter. After taking the cake out of the oven, I popped it out of the pan and wrapped it several times with plastic wrap before putting it in the freezer for at least an hour. Then, it was time to try for some magic.
Add the sugar, sweetened condensed milk, and the first quantity of water to a medium sauce pan and heat over medium-low heat, stirring occasionally.
While waiting, pour the second quantity of water into the powdered gelatin and mix with a spoon. Leave to fully absorb for a few minutes.
When the sugar, milk, and water mixture begins to simmer, remove from the heat and add the bloomed gelatin. Stir until the gelatin is dissolved.
Pour the hot liquid on top of the chocolate and leave to sit for 5 mins to melt.
Use whisk to stir the glaze until the chocolate has completely melted.
Separate the glaze into separate containers (keeping the containers the same type will help keep cooling time around the same. Metal bowls will retain heat resulting in a much longer cool down time). Add desired food coloring to each container of glaze and stir until well-mixed.
Leave the glaze to cool. (Now is a good time to take the cake out of the freezer.) Once the glaze cools to 90F*, pour it over the frozen cake which is on top of a cup or cooling rack which is sitting on a tray lined with plastic wrap to catch the drippings. Transfer the cake to the fridge to set for a few hours before serving.
*94F worked fine for me. I got a bit impatient because I made the metal bowl mistake. To remedy the mistake, I transferred the glaze to a plastic bowl.
Stir cooling glaze when ready to pour to ensure good consistency. If one or more containers of glaze get too cool, you can reheat the glaze in a pan or by using a baking torch and stirring.
I’ve had a stash of macadamia nuts for a few weeks now and had been itching to try a new recipe for white chocolate macadamia cookies. I found a highly-rated recipe on Allrecipes and decided to give it a try. The recipe produced some very tasty and soft cookies. The only tweak I would make next time is using half the salt, but that’s only due to personal preference.
White Chocolate Macadamia Cookies
1 cup butter
3/4 cup light brown sugar
1/2 cup white granulated sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup coarsely chopped macadamia nuts
1 cup white chocolate chips or morsels
Preheat oven to 350F. Line cookie sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth – about 3 mins. Beat in the eggs one at a time. Stir in the vanilla and almond extracts. In a separate bowl, combine the flour, baking soda, and salt. Gradually add the flour mixture to the creamed mixture. Mix in chocolate and nuts.
Drop teaspoonfuls of dough onto the prepared sheets. Bake for around 10-12 mins or until golden brown.
I baked some of mine until golden brown and then others I took out as soon as the edges browned. Both bakes turned out soft and tasty, though the ones that were in the oven longer had a bit more of a crunch. Tweak your bake time based on your preference of how you like your cookies.