Butterscotch Fudge

Directions

Spread your pecans onto a cookie sheet and bake at 350 for 4 minutes.  Take the sheet out of the oven and flip the pecans and toast for another 4 minutes.  Take the sheet out of the oven and let the pecans cool.  Once they are, roughly chop them into pieces  They don’t need to be tiny, but certainly smaller than the halves.  Set these aside.

Get an 8 or 9” square pan and line it with foil or parchment paper and set that aside as well.

Get a large saucepan and throw in the butterscotch, caramel and white chocolate chips, along with the condensed milk and butter.

Turn the heat on low and stir regularly, making sure that the mixture just melts, not burns.  You can turn the heat up if you need to, but just a little – again, you’re just melting here.

Once everything is melted and well combined, take the mixture off the heat and immediately add the vanilla, stirring again until it’s well combined.

Finally, throw in your chopped toasted pecans and stir until they’re evenly distributed.  If you like you can save some of the chopped pecans to sprinkle on the top.

Pour your mixture into your prepared pan, and while it’s still hot and liquidy, sprinkle the flaky sea salt (and extra pecans if you want) over the top.

Let the mixture set at room temperature.  Figure it’ll take a few hours, so just clean up and go do something fun.

Once it’s set, lift the fudge out of the pan using the foil or parchment (whichever you used), slice into squares (I recommend smaller rather than larger – these are pretty rich!) and serve!