Super Fudge

This fudge pulls double duty with semisweet chocolate and butterscotch coating melted together, giving each square a layered sweetness you won’t find in a single-flavor batch. The marshmallow cream is what makes the texture velvety instead of grainy.

Hitting 234°F (112°C) on the sugar syrup is the soft-ball stage, and it is the whole ballgame here. Use a candy thermometer and don’t eyeball it. Too low and the fudge won’t set. Too high and it turns crumbly and dry.

Once you pull the pan off the heat, let those bubbles die down before adding the chocolate and butterscotch. Dumping them into a rolling boil can seize the chocolate and leave you with a lumpy mess. Stir steadily until everything is glossy and smooth, then fold in your nuts and vanilla.

Pro Tips

• A heavy-bottomed saucepan distributes heat evenly and prevents scorching the sugar on the bottom.
• Butter the pan generously and consider lining with parchment for clean removal.
• Let the fudge cool at room temperature, not the fridge. Rapid cooling can cause the surface to crack.
• Cut with a sharp knife dipped in hot water and wiped dry between cuts for the cleanest squares.

Variations

• Use peanut butter chips in place of the butterscotch coating for a chocolate-peanut butter fudge.
• Swap the chopped nuts for toasted pecans or macadamias for a more buttery crunch.
• Stir in a pinch of flaky sea salt at the end for a sweet-salty contrast that cuts through the richness.