Black Bottom Butterscotch Fudge Recipe

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.