Ingredients

• 3 cups bittersweet chocolate chips
• 1 , 14 ounce
• 1 splash vanilla extract
• 2 cups white sugar
• 0.67 cups milk
• 0.5 cups butter
• 0.5 cups heavy whipping cream
• 3 cups butterscotch chips
• 1 , 7 ounce
• 1 pinch flaky sea salt , such as Maldon®

Instructions

1. 1 Line a 9-inch square baking pan with parchment paper.
2. 2 Combine chocolate chips, sweetened condensed milk, and vanilla extract in a heavy saucepan over medium-low heat; stir until melted, about 5 minutes. Pour into the lined baking pan.
3. 3 Bring sugar, milk, and butter to a boil in another saucepan over medium heat. Cook at a boil until mixture turns golden and thickens slightly, 5 to 7 minutes. Pour in cream carefully; it may hiss and splatter. Bring back to a boil. Remove from heat; stir in butterscotch chips and marshmallow cream until smooth.
4. 4 Pour butterscotch layer over the chocolate layer in the pan; sprinkle with sea salt. Allow fudge to cool to room temperature, about 30 minutes. Refrigerate until firm, about 2 hours.

Nutrition per serving