Butterscotch Pistachio Fudge

Sheri Zarnick


Old old recipe for Butterscotch Fudge from my Aunt Jessie. I added the Pistachio for my own personal taste. And it turned out wonderfully tasty.


★★★★★ 1 vote

5 Min
20 Min


  • 2 c
  • 2 c
    packed light brown sugar
  • 1 can(s)
    12 oz. sweetened condensed milk
  • 1 c
  • 2 Tbsp
    light corn syrup
  • 1/4 tsp
  • 2 Tbsp
  • 1 Tbsp
    vanilla extract
  • 1/4 tsp
    cream of tartar
  • 64
    whole shelled pistachios

How to Make Butterscotch Pistachio Fudge


  1. line the bottom and sides of an 8x8" dish with foil, letting excess hang over. Spray foil with non stick cooking spray.
  2. In a heavy 4 qt pot, add sugars, milk, water, syrup and salt. Bring to a boil over medium heat, stirring until sugar is dissolved.
  3. Simmer syrup without stirring until candy thermometer registers 238^-240^, about 15 minutes.
  4. Remove from heat and let cool, without stirring, until thermometer reaches 110^-120^. Add butter, vanilla,cream of tartar,stir vigorously until fudge starts to thicken.
  5. Immediately pour into prepared pan. Let cool until slightly firm. With a sharp knife, trace 1" squares on top. Press a pistachio into each square. Let cool about 3 hours.
  6. Lift foil and fudge out of pan and set on a cutting board. With a chef's knife, cut into 1" squares.
    Makes 64 pieces.

Printable Recipe Card

About Butterscotch Pistachio Fudge

Course/Dish: Candies

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