Best 9 Butterscotch Peanut Butter Fudge Recipes

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Indulge in a symphony of sweet and salty flavors with our delectable Butterscotch Peanut Butter Fudge. This classic confection combines the velvety smoothness of butterscotch with the rich, nutty taste of peanut butter, creating a treat that will tantalize your taste buds. In this article, we present two irresistible variations of this timeless fudge: the classic Butterscotch Peanut Butter Fudge and a tantalizing Chocolate Butterscotch Peanut Butter Fudge. Both recipes are crafted with simple ingredients and easy-to-follow instructions, ensuring a delightful homemade treat that is sure to impress. Whether you prefer the traditional charm of the classic fudge or crave the added decadence of chocolate, these recipes have something for every fudge enthusiast. So, prepare your sweet tooth and embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERSCOTCH PEANUT FUDGE



Butterscotch Peanut Fudge image

I am a substitute teacher and found this fudge recipe in a very old book in our school library. It was written before microwaves, so I modified it to make a quick treat. The faculty and staff gave it rave reviews. -Peggy Key, Grant, Alabama

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 6-1/2 dozen.

Number Of Ingredients 6

1 can (14 ounces) sweetened condensed milk
1 package (12 ounces) butterscotch chips
1-1/2 cups miniature marshmallows
2/3 cup peanut butter
1 teaspoon vanilla extract
1 cup chopped salted peanuts

Steps:

  • In a microwave-safe bowl, combine the milk, chips and marshmallows. Microwave, uncovered, at 80% power for 3 minutes or until chips and marshmallows are melted, stirring frequently. Stir in peanut butter and vanilla until combined. Fold in the peanuts., Pour into an 11x7-in. pan coated with cooking spray. Cover and refrigerate for 2 hours or until firm. Cut into squares. Store in the refrigerator.

Nutrition Facts : Calories 67 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 28mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.

PEANUT CHOC-SCOTCH FUDGE



Peanut Choc-Scotch Fudge image

Best of all worlds, this fudge is to die for!

Provided by TAMISANGELS

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Time 45m

Yield 24

Number Of Ingredients 8

¾ cup butter
3 cups white sugar
¾ cup milk
¾ cup peanut butter
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 teaspoon vanilla extract
1 (7 ounce) jar marshmallow creme

Steps:

  • Lightly grease a 9x13 inch dish.
  • In a 2-quart saucepan over medium heat, combine butter, sugar and milk. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in peanut butter, chocolate chips and butterscotch chips until melted. Stir in vanilla. Fold in marshmallow creme. Pour into prepared pan. Chill in refrigerator until firm.

Nutrition Facts : Calories 299.6 calories, Carbohydrate 42.4 g, Cholesterol 15.9 mg, Fat 14.1 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 95.9 mg, Sugar 38.3 g

BUTTERSCOTCH FUDGE



Butterscotch Fudge image

Butterscotch and fudge are a match made in heaven with this award-winning recipe. Special add-ins make take this butterscotch fudge recipe to a whole new level. -Virginia Hipwell, Fenwick, Ontario

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 1-1/2 pounds.

Number Of Ingredients 8

1 teaspoon plus 2 tablespoons butter, divided
1-2/3 cups sugar
2/3 cup evaporated milk
1/2 teaspoon salt
2 cups miniature marshmallows
1 package (10 to 11 ounces) butterscotch chips
1/2 cup chopped walnuts, toasted
1 teaspoon maple flavoring

Steps:

  • Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large saucepan, combine the sugar, milk, salt and remaining 2 tablespoons butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly. , Remove from heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container at room temperature.

Nutrition Facts : Calories 64 calories, Fat 2g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 29mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

BUTTERSCOTCH PEANUT FUDGE



Butterscotch Peanut Fudge image

Make and share this Butterscotch Peanut Fudge recipe from Food.com.

Provided by mary winecoff

Categories     Candy

Time 6m

Yield 6 1/2 dozen

Number Of Ingredients 6

1 (14 ounce) can sweetened condensed milk
1 (12 ounce) package butterscotch chips
1 1/2 cups miniature marshmallows
2/3 cup peanut butter
1 teaspoon vanilla extract
1 cup salted peanuts, chopped

Steps:

  • In a microwave-safe bowl, combine the milk, butterscotch chips and marshmallows. Microwave, uncovered at 80% power for 3 minutes or until chips and marshmallows are melted, stirring frequently.
  • Stir in peanut butter and vanilla until combined. Fold in peanuts.
  • Pour into a 11 x 7 x 2 pan coated with nonstick cooking spray. Cover and refrigerate for 2 hours or until firm. Cut into squares.

Nutrition Facts : Calories 876.5, Fat 51.2, SaturatedFat 21.1, Cholesterol 20.8, Sodium 538.6, Carbohydrate 90.5, Fiber 4.4, Sugar 79, Protein 21.1

PEANUT BUTTERSCOTCH FUDGE



Peanut Butterscotch Fudge image

Make and share this Peanut Butterscotch Fudge recipe from Food.com.

Provided by Chris from Kansas

Categories     Candy

Time 10m

Yield 16 serving(s)

Number Of Ingredients 5

1 (12 ounce) package butterscotch chips
1 (14 ounce) can sweetened condensed milk
1/2 cup creamy peanut butter
1 teaspoon vanilla
1 dash salt

Steps:

  • In microwaveable mixing bowl, cook butterscotch chips for 2 1/2 to 3 minutes on 50% power, stirring once or twice until melted.
  • Blend in milk, peanut butter, vanilla and salt.
  • Cook for 1 1/2 to 2 minutes on HIGH, until bubbly, watching closely.
  • Spread into buttered 8x8 inch baking dish.
  • Chill until firm.
  • Cut into squares.
  • Keep refrigerated.

CHOCOLATE PEANUT BUTTER BUTTERSCOTCH FUDGE



Chocolate Peanut Butter Butterscotch Fudge image

This is a recipe a friend of mine brings to every pot luck she attends and she is always asked for the recipe.

Provided by queenbeatrice

Categories     Candy

Time 30m

Yield 48 squares, 48 serving(s)

Number Of Ingredients 11

3/4 cup butter
14 ounces sweetened condensed milk
3 tablespoons milk
1 (12 ounce) package semi-sweet chocolate chips
1 (12 ounce) package milk chocolate chips
1 (12 ounce) package peanut butter chips
1 cup butterscotch chips
1 (7 ounce) jar marshmallow cream
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 lb walnuts, coarsely chopped

Steps:

  • Melt butter in a heavy saucepan over low heat; stir in sweetened condensed milk and milk.
  • Add chips, stirring constantly, until mixture is smooth.
  • Remove from heat; stir in marshmallow cream and extracts.
  • Stir in walnuts.
  • Pour into a buttered 15" x 12" pan or two 9" x9" pans.
  • Chill.
  • Cut into squares.
  • Store in refrigerator.

Nutrition Facts : Calories 225.2, Fat 15.4, SaturatedFat 6.1, Cholesterol 10.8, Sodium 57.5, Carbohydrate 20, Fiber 1.4, Sugar 16.4, Protein 4

EASY BUTTERSCOTCH FUDGE



Easy Butterscotch Fudge image

Simple and quite delicious, no candy thermometer or "soft ball stage test" needed. I think the taste is better when made with butter, however, margarine may certainly be used. The way I cut mine, I get about 60 small pieces out of a pan. The recipe makes approx. 3 pounds. I cool my fudge in the fridge first to harden, then put back out in a sealed container at room temperature. This recipe is a modified version of the one found on the Kraft marshmallow creme jar. Time doesn't include cooling time; you can decide when it's ready.

Provided by baker_bob

Categories     Candy

Time 15m

Yield 60 serving(s)

Number Of Ingredients 6

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
12 ounces butterscotch chips
7 ounces marshmallow creme
1 tablespoon vanilla extract

Steps:

  • Combine sugar, butter (or margarine) and milk in a 2 1/2 quart saucepan.
  • Bring to a full rolling boil, stirring constantly.
  • Continue boiling 5 minutes over medium/medium-high heat, stirring.
  • Remove from heat, stir in butterscotch chips until melted.
  • Add marshmallow creme and vanilla; beat until blended.
  • Pour into greased 13x9 inch pan.
  • Let cool and serve.

Nutrition Facts : Calories 105.3, Fat 4.2, SaturatedFat 3, Cholesterol 6.9, Sodium 31.2, Carbohydrate 16.9, Sugar 15.5, Protein 0.4

BUTTERSCOTCH FUDGE



ButterScotch Fudge image

Make and share this ButterScotch Fudge recipe from Food.com.

Provided by OceanIvy

Categories     Candy

Time 15m

Yield 36 squares

Number Of Ingredients 5

1 box butterscotch pudding mix
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup milk
2 tablespoons butter or 2 tablespoons margarine

Steps:

  • Grease one 9x4 loaf panCombine the sugars,milk and pudding in a saucepan.
  • Mix it well,stirring on low heat.
  • Do this until sugar is dissolved.
  • Cook until mixture comes to full boil,let boil 2 minutes.
  • Remove mixture from burner.
  • Add in butter,beat right away,until it is thick and not glossy.
  • Pour mixture into pan.
  • Refridgerate until nice& firm,then cut into 1" squares.

BUTTERSCOTCH PUMPKIN FUDGE



Butterscotch Pumpkin Fudge image

Each one of these creamy, heartwarming treats is like a bite-sized pumpkin pie. -Kathleen Henne, Camp Hill, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 pounds (117 servings).

Number Of Ingredients 9

1 teaspoon plus 3/4 cup butter or margarine, divided
3 cups sugar
1 can (5 ounces) evaporated milk
1/2 cup canned pumpkin
1 to 2 teaspoons pumpkin pie spice
1 package (11 ounces) butterscotch chips
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
1 cup chopped almonds or pecans, toasted

Steps:

  • Line a 13x9-in. pan with foil. Butter foil with 1 teaspoon butter; set aside. In a saucepan, combine the sugar, milk, pumpkin, pumpkin pie spice and remaining butter. Cook over medium heat until candy thermometer reads 238° (soft-ball stage), stirring constantly., Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Stir in nuts. Pour into prepared pan. Cool completely., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

- Use high-quality ingredients for the best results. - Make sure the butter and peanut butter are at room temperature before you start. - Don't overcook the sugar mixture or the fudge will be too hard. - Add the peanut butter and butterscotch chips at the end and stir until just combined. - Pour the fudge into a greased 8x8 inch pan and let it cool completely before cutting. - Store the fudge in an airtight container at room temperature for up to 2 weeks.

Conclusion:

Butterscotch peanut butter fudge is a delicious and easy-to-make treat that is perfect for any occasion. With its rich and creamy texture and sweet and salty flavor, this fudge is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give this recipe a try!

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