Butterbeer Fudge (Printable Version)
# What You'll Need:
→ Butterbeer Fudge Layer
01 -
1 bag (11 ounces) butterscotch chips
02 -
1/4 cup caramel ice cream syrup
03 -
1/2 cup granulated white sugar
04 -
3/4 cup sweetened condensed milk
05 -
4 ounces marshmallow crème
06 -
10 tablespoons salted butter
→ White Chocolate Layer
07 -
1 cup white chocolate chips
08 -
1/4 cup sweetened condensed milk
09 -
3 ounces marshmallow crème
10 -
1/2 cup salted butter
11 -
1/2 cup granulated white sugar
# How to Make It:
01 -
Lay parchment into an eight-inch square pan and give it a quick spritz with spray oil. Set it aside for now.
02 -
Toss the butter, marshmallow stuff, condensed milk, sugar, and caramel syrup into a medium pan. Put it over medium-high and stir non-stop until it bubbles up.
03 -
Keep mixing for four more minutes once it's bubbling. It'll look more golden and start to get thicker.
04 -
Stir in all those butterscotch chips. Keep going until you've got a smooth mix with no lumps.
05 -
Take off the heat and whisk for another minute or two—it'll thicken up a bit more. Pour it into your pan and slide it right into the freezer so it sets quickly.
06 -
In a clean pan, put your sugar, butter, marshmallow crème, and condensed milk. Warm over medium heat. Don't stop stirring till it boils.
07 -
Let it boil, turn the heat to medium, and stir for another two minutes. Then take it off the heat.
08 -
Pour in the white chocolate chips and stir gently, just until they're melted. If you stir too much, the chocolate might get weird.
09 -
Right away, dump the white chocolate layer on top of your frozen butterscotch. Use a spatula to softly spread it out to the edges.
10 -
Pop the whole thing in the fridge for a couple of hours or leave it in the freezer for about an hour to finish setting. Cut into little 1-inch bites and dig in.
# Additional Tips:
01 -
If you stir the white chocolate layer too much, it'll clump up fast. Pour and smooth it out while it's still nice and soft.