Beet Butterscotch Fudge is easy to make and delicious, it even has a serving of hidden veggies. Beautiful to serve guests for dinner and can be made in advance and freezer-friendly.
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I used to think that I didn’t like fudge. It was too sweet, too intense, too over-the-top. I still think that but my attitude towards fudge changed.
I now find beauty in that perfect piece of sweetness. Yes, you can’t really eat more than two pieces at a time but that’s what I like about it. Each bite is savoured and enjoyed. And what a perfect way to add a bit of indulgence to your coffee or afternoon tea.
I fell in love with fudge after I spent weeks developing my Pumpkin Cranberry Fudge last summer. I ate so much fudge that I couldn’t look at it anymore, so I froze it and this is when I realized that fudge is amazing.
Eaten right from the freezer, a piece every few day, it stops being cloyingly sweet and becomes lusciously delicious. So, when I was developing this Beet Butterscotch Fudge, I knew right away that I’ll be storing it in the freezer!
Beet Butterscotch fudge has a subtle hint of cinnamon and caramel, it’s perfect with a cup of coffee in the morning or as a quick pick-me-up in the afternoon. Best of all, it’s freezer-friendly, so you can enjoy it in moderation. Oh, and it even has a serving of vegetables!
Ingredients for Beet Butterscotch Fudge
With the exception of beets, most of the ingredients can most likely already be found in your pantry.
- Beet purée
- Evaporated milk
- Brown sugar
- Vanilla extract
- Butterscotch chips
- White chocolate chips
- Semi-sweet chocolate chips
How to make Beet Butterscotch Fudge
Making Beet Butterscotch Fudge is pretty easy, as long as you have already cooked beets and a few pantry and fridge staples. I love making super quick Instant Pot Beets but if I don’t have desire to do so, then this is my favourite brand of vacuum sealed cooked beets.
- Purée the cooked beets in a food processor or a blender until fully smooth.
- Cook the mixture of evaporated milk, beet purée, butter, sugar, and cinnamon until hot and bubbly.
- Pour the hot mixture over dark chocolate chips in one bowl and butterscotch and white chocolate in another bowl. The hot liquid will melt the chips.
- If the chocolate doesn’t fully melt with the hot milk mixture, then microwave in very short bursts of 15-20 seconds until melted.
- Or, if you don’t have a microwave, then gently heat up on a water-bath until all the chocolate chips are melted.
- Now just layer the dark chocolate fudge and butterscotch fudge into a prepared 8×8-inch square pan and chill for a few until it is set.
Note, butterscotch chips will not melt as easily as chocolate chips. You can try and use the back of a spatula to crush them as much as possible but it is fine if a few butterscotch chips are left whole.
How to Purée beets
- Use a food processor or a blender. It doesn’t need to be super expensive kind. I use my favourite hand food processor.
- Stop and scrape the sides of the bowl a few times. Be patient and keep blending.
- If the mixture isn’t becoming soft, like baby food, then add 1-2 teaspoons of water and keep blending. Do not add too much water as otherwise the beet purée will become too watery.
How to store Butterscotch Fudge
Once the fudge cooled and set in the fridge, cut it into small squares. This recipe makes a standard 8×8-inch pan of fudge but since it’s pretty rich and sweet, I like to cut it into 32 pieces.
You can then store this fudge in an airtight container in the fridge for 1 or 2 weeks. Or, and this is my preferred way, you can freeze it.
To freeze the fudge:
- Place cut up pieces of fudge on a sheet pan in one layer and freeze for about two hours until solid.
- Once frozen, transfer to an airtight and freezer-safe container.
- Fudge will keep in the freezer this way for up to 3 months (although, I’ve kept it for longer also).
You can eat Beet Butterscotch Fudge right out of the freezer. Or, if you prefer a softer texture, then let it defrost for a little bit before eating.
More Beet recipes
- Instant Pot Beet Risotto
- Quick Refrigerator Pickled Beets
- Instant Pot Beet Soup with Goat Cheese
- Cold Beet Soup
- Russian Beet Salad with Prunes and Pecans
- Cinnamon Beet Pancakes
- 27 Unbeatable Beet Recipes
Beet Butterscotch Fudge
- To make beet purée, place 1 small or half large (about 70 g) cooked beet in a small food processor or a blender and process until it becomes smooth. You may need to stop the processor a few times and scrape it off the walls. It should be completely smooth and soft with no pieces left. Add 1-2 teaspoons water if the mixture isn't smooth but try to avoid it if possible.Note: make sure you use unseasoned and most importantly not pickled cooked beets.
Beet Butterscotch Fudge
- In a medium saucepan, combine the unsalted butter, evaporated milk, brown sugar, cinnamon, vanilla extract, and beet purée.
- Cook over medium heat whisking constantly for about 5 minutes until the mixture thickens a little bit. Important: Make sure to watch the pot as the milk gets the tendency to foam and bubble out if not whisked continuously.
- Prepare two large bowls. One with a mixture of white chocolate chips and butterscotch chips, and another bowl with semi-sweet chocolate chips.
- Once the milk mixture is hot and slightly thickened, pour half of it over the white chocolate and butterscotch chips and mix immediately to melt the chips. Keep the rest of the milk mixture on low heat while doing it to make sure that it's still hot.
- Pour the rest of the milk mixture over the semi-sweet chocolate chips and mix right away to melt the chocolate.
- NOTE: if the chips do not melt, then microwave in 15-20 second bursts, mixing between each burst. Alternatively, melt over a water-bath.
- Pour the chocolate fudge into the prepared pan and spread in even layer.
- Pour the butterscotch fudge on top of the chocolate layer and spread evenly.
- Chill the pan with the fudge in the fridge for minimum 1 hour.
- Once chilled, cut into 32 pieces.
- To freeze, layer each piece on a sheet pan and freeze for 2-3 hours until solid. Once frozen, transfer to a freezer-safe container and keep in the freezer for up to 3 months.
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