Harry Potter Butterbeer Fudge (Printable Version)
Rich fudge with butterscotch and white chocolate layers, capturing the spirit of butterbeer in every bite.
# Ingredients Required:
→ Butterbeer Fudge Layer
01 -
10 tablespoons salted butter
02 -
120 grams marshmallow crème (approximately 3/4 cup; a bit more than half a 7-ounce jar)
03 -
180 milliliters sweetened condensed milk (3/4 cup)
04 -
100 grams granulated white sugar (1/2 cup)
05 -
60 milliliters caramel ice cream syrup (1/4 cup)
06 -
312 grams butterscotch chips (1 11-ounce bag)
→ White Chocolate Layer
07 -
100 grams granulated white sugar (1/2 cup)
08 -
115 grams salted butter (1/2 cup, 1 stick)
09 -
85 grams marshmallow crème (about 1/2 cup; remainder of the 7-ounce jar)
10 -
60 milliliters sweetened condensed milk (1/4 cup)
11 -
170 grams white chocolate chips (1 cup)
# Guide to Cooking:
01 -
Line an 20x20 cm (8x8 inch) square baking dish with parchment paper. Lightly coat the parchment with nonstick cooking spray and set aside.
02 -
In a medium saucepan over medium-high heat, combine salted butter, marshmallow crème, sweetened condensed milk, granulated sugar, and caramel syrup. Stir constantly until the mixture begins to boil.
03 -
Once boiling, continue stirring for 4 minutes as the mixture turns golden-brown and thickens. Stir in butterscotch chips until melted and smooth. Remove from heat and whisk for an additional 1-2 minutes until slightly thickened but still pourable.
04 -
Pour the butterbeer mixture into the prepared baking dish, spreading to the edges. Place in the freezer to chill while preparing the next layer.
05 -
In a separate saucepan over medium heat, combine granulated sugar, salted butter, marshmallow crème, and sweetened condensed milk. Stir continuously until the mixture starts to boil.
06 -
Once boiling, reduce heat to medium and stir for 2 minutes. Remove pan from heat and immediately add white chocolate chips, stirring gently until melted. Avoid overstirring to prevent seizing.
07 -
Quickly pour the melted white chocolate layer over the chilled butterscotch base. Gently use a spatula to spread evenly to the edges.
08 -
Place the dish in the refrigerator for 2-3 hours or freezer for 1 hour until completely chilled and firm.
09 -
Once fully set, remove fudge from the dish and slice into 49 2.5 cm (1-inch) cubes. Serve immediately.
# Extra Suggestions:
01 -
Use a hot, clean knife to cut perfect squares and wipe the blade between cuts for clean edges.