Caramel Pretzel Butterscotch Fudge Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. 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. Whatd’ya do? As for the teacher treats…. I believe fudge is on the menu tonight 🙂 Continue to Content Caramel Pretzel Butterscotch Fudge Print Ingredients 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 Instructions 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. Suggested Variations: 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: White Chocolate Pretzel Fudge by Buns in My Oven Blueberry Pie Fudge by Crazy For Crust Almond Fudge Bites by Shugary Sweets
Oh. EMMMMM. GEEEEE. I wish I was your daughter’s preschool teacher and getting a package of this fudge! Stunning photos and awesome recipe Ashton. And…thanks for linking my almond fudge up 🙂 Reply
Haha, guess what I put in my fudge I made tonight? Rolos! 🙂 I’ve had those days…hate them! Well, from a blog perspective. Let me know if you need anything! Reply
I’m loving the addition of pretzels. I have a weakness for salty/sweet snacks, and this recipe has my name written all over it. I’m sure the teachers are going to lovvve them! Reply
Line with parchment paper and grease pan. So do you grease the pan then line it, or do you line it and grease the parchment paper? Reply
