Butterscotch marshmallow fudge

There's nothing quite like the caramel creaminess of butterscotch, so add it together with marshmallows and fudge and you've got a winner! This recipe is perfect for a sweet Christmas gift.

By Jo Wilcox
  • 25 mins preparation
  • Makes 36 small_piece
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  • 1 1/2 cup caster sugar
  • 2/3 cup cream
  • 2 cup mini white marshmallows (or 180g large ones)*
  • 1 1/2 cup chopped white chocolate or buttons (about 240g)
  • 30 gram butter
  • 1 teaspoon vanilla bean paste
  • 2 tablespoon pure maple syrup


  • 1
    Line the base and sides of a 21cm square cake tin with baking paper.
  • 2
    In a medium saucepan, combine the sugar and cream and bring to the boil, stirring until the sugar has dissolved.
  • 3
    Simmer for 3-4 minutes, then remove from heat and immediately stir in remaining ingredients. Pour into tin and smooth top. Let cool for 30 minutes then chill for at least 4 hours before cutting.
  • 4
    It will keep airtight in the fridge for at least a week… if it lasts that long!


• Add chopped roasted nuts for crunch or a little coffee powder for a caffeine kick. • *Check label if eating gluten free.