Cookie Butter Butterscotch Fudge is so delicious and so easy that it is a must make for your holiday season!
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How to Make Fudge with Cookie Butter
This is a brief overview of how this easy fudge recipe comes together. For the full recipe including all of the measurements, please scroll to the recipe card at the bottom of the post.
- Combine the ingredients. Add the butterscotch chips, cookie butter, and sweetened condensed milk to a small saucepan.
- Melt together. Stir until melted and add the vanilla.
- Put in pan and let set. Pour into a pan and allow to set. Cut into pieces and enjoy!
What is Cookie Butter
Cookie butter is a spread, like peanut butter but instead of peanuts it is made with speculoos cookies. With its creamy and subtle cinnamon flavor, it truly is my weakness and can be used in many different dessert recipes, like my Sugar Cookie Cookie Butter Bars and No Bake Biscoff Cookie Recipe. It is also called Biscoff spread and can be found at your local Trader Joe’s (their brand), grocery store, or even on Amazon.
Sweetened Condensed Milk vs. Evaporated Milk
The number one mistake that people make in easy fudge recipes is buying the wrong ingredient. This recipe calls for Sweetened Condensed Milk. Unfortunately, it is the same sized container and same packaging as Evaporated Milk.
Evaporated Milk is not the same thing as Sweetened Condensed Milk. It is far thinner and will give you fudge that does not set. Please double-check what you are buying.
Pro Tip!
When buying sweetened condensed milk, stick to well-known brands such as Eagle. Off brands have too much variation which makes it hard to be consistent. Give the sweetened condensed milk a really good stir in the can before adding it to the saucepan.
Tips and Tricks
Follow these simple tips and tricks to get perfectly delicious cookie butter butterscotch fudge.
- Stir the sweetened condensed milk in the can before adding it to the pan. Sometimes the ingredients separate so stirring helps combine everything again.
- Line your baking dish with aluminum foil. This will make it easy to remove the fudge from the pan.
- Do not use extra cookie butter. Although you may be tempted to add an extra spoonful of cookie butter, adding more than what the recipe calls for may not allow your fudge to set up like it should.
Cutting Fudge
Follow these steps to get even pieces of fudge that are the perfect size. After your fudge has completely set (this usually takes about four hours on the counter top), remove it from the foil.
- Cut the block of fudge into four equal squares.
- Then cut each of the smaller squares into 9 pieces by cutting it into thirds one way, turning it and cutting it into thirds again.
- This will result in 36 equal pieces of fudge.
How to Store Fudge
I recommend storing this fudge in the refrigerator overnight before cutting. That being said, it doesn’t need to be refrigerated. Fudge will last for up to two weeks when stored in an airtight container. If you need to make it more than two weeks in advance, follow my steps below for freezing fudge.
How to Freeze Fudge
Fudge is a great recipe to make ahead and freeze to have on hand to enjoy or give as a gift. Once you make your fudge, follow these tips for freezing it:
- Place the batch of cut fudge into a one gallon freezer bag in a flat layer.
- An entire recipe will fit in a one gallon bag perfectly if placed this way and won’t stick together.
- Store in the freezer for up to three months. When you are ready to eat it or gift it, let it thaw on your counter for an hour or two.
FAQ
This fudge recipe is not gluten free due to the cookies in the cookie butter.
Nope! It can be left on the counter at room temperature.
Yes! Allow it to set and then place the cut fudge in a freezer safe bag in a single layer and store in the freezer for up to three months. See more on freezing fudge above.
Other Easy Fudge Recipes
If you love this easy butterscotch fudge recipe with cookie butter, you will want to try one of these other delicious recipes:
If you make this cookie butter butterscotch fudge recipe or any of my others, please leave a comment and let me know what you think.
Cookie Butter Butterscotch Fudge
Ingredients
- 11 ounces butterscotch chips
- 1/2 cup cookie butter
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Line a 8 x 8 square pan with tinfoil (enough so it hangs out over the edge), and spray it with cooking spray.
- Combine the butterscotch chips, cookie butter, and sweetened condensed milk in a small saucepan over medium low heat.
- Stir until it is melted and combined.
- Add vanilla and stir until combined.
- Pour into the prepared pan and let set for four hours.
- Remove the fudge from the pan. Cut into four pieces. Cut each fourth into 9 pieces (3 by 3). Enjoy right away or store in an airtight container for up to 2 weeks at room temperature.
Linda Snodgrass says
I have never heard of cookie butter. Where does one find this product?
You can learn about it here: https://simplejoy.com/homemade-cookie-butter/
Carol says
This was most delish. My only negative is I wish I had known how long to cook it because mine was a little loose and not really firm enough to cut into squares even after refrigeration. Perhaps I should have cooked it to a certain candy thermometer temperature. Would probably make again if I knew. That being said, the flavor was wonderful. Daughter and grands loved it. Koudos!
Hi Carol, this recipe isn’t really cooked . . . . it’s just a matter of melting things together, so it’s not something a candy thermometer will fix. Are you sure you used sweetened condensed milk and not evaporated milk?
Juju says
After the fudge sets, does it have to be kept in the refrigerator?
Not a fan of cold fudge.
I don’t keep mine in the fridge!
Debra Mann says
What is cookie butter?…..Where can I get it?…Or is it something I have to make myself?
It’s like peanut butter, but instead of peanuts you use cookies! You can find it at Trader Joes, or they sell Biscoff Spread at a lot of grocery stores now.
Ann says
I live in the uk never heard of cookie butter or seen can I use something else to make the fudge
Peanut butter would be a good substation. You might be able to find Biscoff Butter. It’s the same thing as Cookie Butter and I’m pretty sure it originated in Europe, though I could be wrong.
Sonya says
I’ve made this for Christmas gifts and it’s delish. I find that adding a pinch of sea salt to the recipe takes it up a notch! A spattering of flaked salt on top adds flavor and visual interest too.
I’m so glad you like it, Sonya!
Rebecca says
Absolutely love ready you and your recipe are fantastic!
Mary P. says
Is that right only 4 ingredients for the Butterscotch Fudge? Has anyone tried it & if so how did it come out?
Correct, it is only four ingredients.
Maryann Gerber says
I want to make these caramels but I’m not seeing any Instructions for them?
This is actually a recipe for fudge and you can find the full instructions at the bottom of the post. Enjoy!
Janet Wegmiller says
Is cookie butter different than regular salted butter?
Cookie butter isn’t really butter at all. It is more like peanut butter. Like this: https://amzn.to/3rsHYcM