Pecan Butterscotch Fudge


2 ¼ c Best Choice Granulated Sugar

½ c. Best Choice Evaporated Milk

2 1/4c Best Choice Miniature Marshmallows

¼ c. Best Choice butter

¼ tsp. Best Choice salt

1 c. (8 oz) Best Choice butterscotch chips

1 c. Best Choice pecan halves, chopped

1 tsp. Best Choice Vanilla

Best Choice large pecan pieces for decoration


Grease a 9” square pan. In a 3-quart saucepan, combine sugar, evaporated milk, marshmallows, butter and salt. Cook over low heat stirring constantly until mixture starts to bubble. Reduce heat to a very low temperature and cook 5 minutes longer, stirring occasionally. Remove heat and quickly add the nuts, butterscotch chips and vanilla. Stir until chips are completely melted. Immediately pour mixture into pan and if desired, decorate the top of the fudge with large pecan pieces. Makes 3 dozen 1-½” pieces. (May be stored for 2 weeks in airtight containers.)

Pecan Butterscotch Fudge

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