Other than butterscotch sundaes as a child, I have been rather unfamiliar with the butterscotch world.
Well, let me take that back – I’m not a fan of hard candy, but if push comes to shove, you could definitely pay me to consume a whole lotta’ butterscotch dics – Brach’s – and even the spicy cinnamon ones.

Brach’s butterscotch candy has the rich, old-fashioned flavor of butter and brown sugar that is pure decadence. This translucent amber-colored hard candy has a history as rich as its buttery taste, with old English origins that date back to the mid-1800s, and a resume that includes the honor of being a confection appointed to British royalty. More than a century later, butterscotch candy is still one of the most popular hard candies around, and these golden disks of palate-pleasing delight are the perfect treat for any occasion!

Butterscotch is different from caramel. Caramel is made with white granulated sugar and cooked to 340 degrees, whereas butterscotch is made with brown sugar and cooked to 289 degrees. Thus, butterscotch is richer, creamier, more delicate, AND more delicate, in my opinion.

And, we all know who I feel about peanut butter. Oh, my. I swoon at my nut butters. I have yet to turn down a peanut butter treat. I definitely do not see that day in the future.

So, an easy, EASY 4-ingredient fudge, made of peanut butter, chocolate, and butterscotch (the new THROUPLE) – not just chocolate and peanut butter – and sweetened condensed milk creates a quick, delicious, and swoon-worthy treat.

Peanut Butter Butterscotch Chocolate Fudge

Peanut Butter Butterscotch Chocolate Fudge

2 cans sweetened condensed milk (28 oz)
2 cups smooth, creamy peanut butter
1 1/2 cups butterscotch chips (1 bag)
1 1/2 cups dark chocolate chips (1 bag)

Combine the sweetened condensed milk and peanut butter in a medium pot over LOW, LOW heat. Stir until melted and well combined. Stir continuously over the LOW flame so nothing burns.

Add the butterscotch and chocolate and continue to stir until melted and swirled.

Line a square baking pan with parchment and transfer the melted fudge to the prepared pan.

Smooth to even out the mixture.

Chill for several hours.

Cut and serve.

Store in the fridge or freezer.

EXCELLENT alongside vanilla bean ice cream!