My grandmother always made fudge for the holidays and this reminds me of my childhood.
Technique tip: Don't overheat the milk or it will scald.
Swap option: You can swap the pecans for any other kind of nut, or omit the nuts completely. Leave the pretzels out to make the recipe gluten free.
- 20 ounces milk chocolate chips
- 25 ounces semi-sweet chocolate chips
- 6 ounces butterscotch chips
- 1/2 cup butter
- 3½ cups sugar
- 1/2 cup brown sugar
- 1½ cups evaporated milk
- 1/4 cup milk
- 1 teaspoon vanilla
- 1 cup mini green and red chocolate candies, such as M&M's
- 1/2 cup chopped pecans
- 1/2 cup butterscotch chips
- 1/2 cup crushed pretzels
1. Prepare a 9"x13" glass baking dish: Lightly butter the bottom and sides. Place half of the butterscotch chips in the baking pan.
2. In an 8-quart saucepan, combine butter, sugar, brown sugar, evaporated milk, milk and vanilla. Bring to a boil (this will take 5 to 6 minutes) while stirring regularly. Stir in the milk chocolate, semi-sweet chocolate, and the remaining butterscotch chips. Mix until smooth.
3. Remove from the heat and pour over the butterscotch chips in the prepared baking pan. Sprinkle the garnishes on top of the fudge.
4. Place fudge in refrigerator for one to two hours.
5. Remove fudge from refrigerator and cut around edge of pan with a knife, then remove from pan. Cut into 1-inch squares.