Steps to Make Vegan Black Bottom Cupcakes

Black Bottom Butterscotch Fudge

Do you know the history of black bottom cupcakes?

Recipe Summary Black Bottom Butterscotch Fudge

Classic fudge gets a snazzy makeover - butterscotch and dark chocolate are a match made in heaven!

Ingredients | Vegan Black Bottom Cupcakes

3 cups bittersweet chocolate chips

1 (14 ounce) can sweetened condensed milk

1 splash vanilla extract

2 cups white sugar

⅔ cup milk

½ cup butter

½ cup heavy whipping cream

3 cups butterscotch chips

1 (7 ounce) jar marshmallow cream

1 pinch flaky sea salt (such as Maldon®)

Directions

Line a 9-inch square baking pan with parchment paper.

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.

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.

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.

Info | Vegan Black Bottom Cupcakes

prep: 10 mins cook: 20 mins additional: 2 hrs 30 mins total: 3 hrs Servings: 36 Yield: 1 9-inch square pan

TAG : Black Bottom Butterscotch Fudge

Desserts, Chocolate Dessert Recipes, Dark Chocolate,