Butterscotch latte fudge combines two familiar comforts: the warmth of butterscotch and the low hum of coffee. It’s smooth, it’s sweet, and it sets with that melt-on-contact texture you expect from classic fudge recipes. You’ll make this with butterscotch chips, sweetened condensed milk, and instant espresso. There’s no candy thermometer. No second guessing. Just a straightforward method for fudge that holds its shape and flavor longer than you’d expect.
This recipe falls under butterscotch fudge easy, but don’t let the simplicity downplay how good it tastes. It belongs on the list with Butterscotch Cream Sandwich Cookies and Homemade Butterscotch Pudding both satisfying, make-ahead desserts that age well in the fridge and bring out deeper notes with each day.
What makes this fudge different is the swirl.
The white chocolate ripple brings balance. It lifts the sweetness and gives the visual effect of something much harder than it is. No marbling tricks. Just a quick swirl with a toothpick. And that’s it.
Butterscotch Fudge Ingredients with Latte Flavor Built In
The fudge base starts with three cups of butterscotch chips. These chips break down smoothly with sweetened condensed milk and unsalted butter. I’ve seen some butterscotch recipes that skip the butter, but I find it rounds off the sweetness and gives a softer set.
A tablespoon of espresso powder changes everything. If you’re unsure about strength, start with finely ground instant coffee, then test a tiny spoonful of the base before it sets. It should taste cozy, not sharp. The pinch of salt helps mute the sweetness and keep it from tipping too far into candy territory.
The swirl uses white chocolate chips, two teaspoons of the main condensed milk, and vanilla extract. You’ll melt it gently in the microwave. Ten seconds, stir. Another ten. Stir again. Once it’s glossy, it’s ready.
In my notes, I once tried dark chocolate for the swirl. It looked dramatic but didn’t contrast as well with the butterscotch. Too heavy. The white swirl plays nicer.
Step-by-Step Swirl Fudge Method That Sets Firm, Not Sticky
Start by lining your square pan with parchment. Let the sides hang over. You’ll need those edges to lift the fudge out later.
Melt everything in a saucepan on medium-low: chips, condensed milk, butter, espresso, salt. Stir constantly. I mean constantly. Butterscotch chips burn quickly if left still. When the mixture turns shiny and smooth, take it off the heat and stir in the vanilla.
Pour it into the pan while still warm. Use a silicone spatula to level the surface.
Then, make the swirl. Drop spoonfuls across the top. Use a toothpick or skewer to drag gentle lines through. Keep your touch light. The swirl looks best when you resist the urge to overdo it.
Let the whole pan chill for at least 4 hours. I’ve left mine overnight and it sliced cleanly the next morning. Just make sure the knife is sharp and wiped between cuts.
You’ll get neat, symmetrical squares. They store neatly. They stack well. These are practical gifts if you wrap them in parchment and tie with twine or ribbon.
You can freeze them too. Wrap each square individually and place in a freezer-safe box. Let them come back to room temperature slowly before serving. They hold their texture better that way.
If you’re already thinking about holiday boxes, add in a few Butterscotch Toffee Crunch Cookies for contrast. You get the same flavor family, but with crunch.
Texture and Flavor Comparison: Chips vs Bar Chocolate
I’ve tested both butterscotch chips and chopped butterscotch bars in this fudge. The chips win for consistency. They melt predictably and blend without seizing.
Bar chocolate, even high-quality ones, tends to vary. Some batches melted unevenly, and others left small gritty spots in the final fudge. For a clean finish, I always reach for chips.
The same goes for the white chocolate swirl. Use chips or baking wafers. Skip candy melts. They coat but don’t melt the same. Texture matters.
Serving and Storage Tips from My Kitchen Notes
This fudge shines cold but eats better at room temperature. Let it sit out for 15 minutes before serving. The flavors round out. The bite softens.
If you’re adding it to dessert boards or gift tins, separate layers with parchment. The swirl can stick if pressed against another piece too soon.
On a warm day, I serve it with iced coffee or chilled chai. On cooler days, I reach for maple tea and a slice of Maple Walnut Crunch Fudge. The two together work better than you’d think.
You could even serve a square of this fudge alongside a scoop of vanilla ice cream. The heat softens it just enough to melt gently over the top.
Related Recipes for Your Fudge Tray
If you’re building a fudge or cookie board for autumn gifting, consider adding:
- Butterscotch Crunch Cake for height and layering
- Maple Walnut Fudge for a softer nutty option
- Butterscotch Cream Sandwich Cookies as a textural contrast
They all keep well, travel well, and look polished with minimal effort.
Pin This Fudge Recipe and Share How Yours Turned Out
If this recipe makes it into your holiday tin or fall baking weekend, save it to your Pinterest Fudge Recipes board for easy access later.
Leave a comment and let me know how yours turned out. Did you try espresso or instant coffee? Did you swirl in something different?
Let’s share what worked. I’d love to hear what you think.
Butterscotch Latte Fudge
Butterscotch fudge is sweet, creamy, and even better when turned into butterscotch latte fudge with a hint of coffee. I melt butterscotch chips into a smooth base, stir in cream and coffee, and let it set into squares that taste rich and cozy. Some call it butterscotch fudge easy, others just fudge recipes or fudge recipes easy, but all versions share that melt-in-your-mouth texture. I’ve tried classic fudge easy methods and other butterscotch desserts, but this one stands out for its latte flavor. Among butterscotch recipes, this fudge recipe is simple, balanced, and the perfect sweet to add to holiday desserts or homemade gifts.
Ingredients
- FOR THE BUTTERSCOTCH LATTE LAYER
- 3 cups butterscotch chips
- 1 (14 oz) can sweetened condensed milk
- 2 tablespoons unsalted butter
- 1 tablespoon instant espresso powder (or finely ground instant coffee)
- 1 teaspoon vanilla extract
- Pinch of salt
- FOR THE WHITE CHOCOLATE SWIRL
- ¾ cup white chocolate chips
- 2 teaspoons sweetened condensed milk (reserved from the main can)
- ½ teaspoon vanilla extract
Instructions
- PREPARE THE PAN: Line an 8x8-inch square baking pan with parchment paper, leaving enough overhang on all sides to lift out the fudge after chilling. Lightly grease the parchment with butter or nonstick spray.
- MAKE THE BUTTERSCOTCH LATTE BASE: In a medium saucepan, combine the butterscotch chips, sweetened condensed milk (reserve 2 teaspoons for the swirl), butter, espresso powder, and salt. Heat over medium-low, stirring constantly, until the mixture is fully melted and smooth, about 5 to 7 minutes. Remove from heat and stir in the vanilla extract.
- POUR INTO PAN: Pour the warm fudge mixture into the prepared pan and spread it evenly using a spatula.
- MAKE THE WHITE CHOCOLATE SWIRL: In a microwave-safe bowl, combine the white chocolate chips and reserved sweetened condensed milk. Microwave in 10-second intervals, stirring after each, until melted and smooth. Stir in the vanilla extract.
- SWIRL THE TOP: Drop spoonfuls of the white chocolate mixture over the surface of the fudge. Use a toothpick or skewer to swirl it gently into the top—do not overmix to preserve the marbled look.
- CHILL UNTIL SET: Refrigerate the fudge for at least 4 hours or until fully firm. Once set, lift it out of the pan using the parchment paper and cut into bite-sized squares with a sharp knife.
Notes
Store in an airtight container in the refrigerator for up to 2 weeks. Fudge can also be frozen in a freezer-safe container for up to 2 months. Let it come to room temperature before serving for best texture.
Nutrition Information
Yield
36Serving Size
1Amount Per Serving Calories 126Total Fat 7gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 1gCholesterol 4mgSodium 30mgCarbohydrates 15gFiber 0gSugar 15gProtein 1g
