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 | imagelicious.com #fudge #freezerfriendly #beets
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.
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.
Butterscotch chips don't melt as well as chocolate chips, so don't worry if some of them are still whole. You can try and crush them with a back of a spoon of a spatula if you'd like.