Caramel Pretzel Butterscotch Fudge
It’s been one of those days, you know?
Not a bad one though. Not at all. In fact, we’ve had a lot of fun. But it feels like I woke up, took a shower, and now it’s 9:00pm.
On the one hand, our Christmas shopping is finally done, the treats and teddies have been delivered to the hospital, and Chris should be finished cleaning the apartment any minute (what a catch, right?).
But, on the other hand– the money is now gone, no posts have been written for next week, teacher treats still need to be made, and I’m so far behind in all of my Facebook Blogger Support groups that they’ll be calling for my head any moment now!
And all I want to do is watch Downton Abbey in bed. With hot chocolate. And FB chat.
As for the teacher treats…. I believe fudge is on the menu tonight 🙂
- 2 cups butterscotch chips
- 1 cup white melting candy or almond bark
- 1 - 14 oz can sweetened condensed milk
- 1 cup (or more) crushed sourdough pretzel bites
- 1 cup (or more) Rolos, unwrapped and halved
- Line with parchment paper and grease a 9x9 baking dish. Set aside.
- In a medium saucepan over LOW heat, stir together the butterscotch chips, white melting candy, and sweetened condensed milk until smooth and melted. The mixture should pull away from the edges of the sauce pan a little.
- Pour the fudge into the prepared baking dish.
- Top with the pretzels and Rolos. Use a knife to swirl the fudge over the toppings.
- Refrigerate for one hour to set or let cool at room temperature overnight (this will prevent it from getting sticky from the condensation that occurs after refrigerating). Cut into 1" squares to serve.
Notes about this recipe:
- The amount of Rolos and pretzels used can vary according to your texture and taste preferences. It’s not rocket science– just use whatever amount looks good to you!
- Seriously, don’t take the burner of LOW heat.
- Do a pretzel and Nutella swirl.
- Cover the top in a ganache thick enough to be solid (but soft) at room temperature. Mmmmm!
Fudge from Friends: