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!
(Sneaky) 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!
What are the ingredients in 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
- Cinnamon (optional)
- 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 personally buy beets already cooked and peeled in vacuum bags but you can use your favourite way of cooking whole beets without seasoning them.
Once you have your cooked beets, you need to purée them in a food processor or a blender until fully smooth. Then you need to 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.
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.
Now just layer dark chocolate fudge and butterscotch fudge into a prepared pan and chill.
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, place it 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.
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
- 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.Note: make sure you use unseasoned and most importantly not pickled cooked beets.
Beet Butterscotch Fudge
- Prepare a pan for the fudge. Line a 8x8-inch pan with foil for easy cleanup and then line with parchment paper so that the fudge doesn't stick.
- In a medium saucepan, combine the unsalted butter, evaporated milk, brown sugar, cinnamon (if using), vanilla extract, and beet purée.
- Cook over medium heat whisking constantly for about 5 minutes until the mixture thickens a little bit. 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 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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