Everyone loves Butterbeer! Or Just about everyone anyway. Here is a way to enjoy the flavor of it when you don’t want a drink. Butterbeer Fudge! The white chocolate layer is meant to represent the Foamy top so if you don’t want that just double the butterbeer layer.
You will need!
Ingredients
Butterbeer Fudge Layer:
- 10 tbsp salted butter (1 ¼ sticks)
- 4 ounces marshmallow creme (¾ cup) (a little over half the 7 ounce jar)
- ¾ cup sweetened condensed milk
- ½ cup granulated white sugar
- ¼ cup caramel ice cream syrup/topping
- 1 11 ounce bag butterscotch chips
White Chocolate Layer:
- ½ cup granulated white sugar
- ½ cup salted butter (1 stick)
- 3 ounces marshmallow crème (a little over ½ cup) (the rest of the 7 ounce jar)
- ¼ cup sweetened condensed milk
- 1 cup white chocolate chips
Equipment needed
- Measuring cups
- Measuring spoons
- Bowls
- 8×8 inch baking dish
- Parchment paper
- Cooking spray
- 2 Saucepans (or wash one in between layers just make sure the insides SUPER dry)
- Spatulas
- Knife
- Mixing spoon
- Timer of some sort
Instructions
- Line an 8×8 inch baking dish with parchment paper that has been sprayed with cooking spray and set aside.
- To make the bottom Butterbeer Fudge Layer: In a medium sized saucepan over medium high heat, heat up the salted butter, marshmallow crème, sweetened condensed milk, granulated white sugar, and caramel syrup, stirring constantly.
- Once the mixture starts to boil, set a timer for 4 minutes, and stir the mixture thoroughly for the entire time. The mixture should turn a golden-brown colour.
- At 4 minutes, the butterbeer fudge layer will start to thicken. Add in the butterscotch chips and mix until smooth.
- Remove from the heat and keep whisking the mixture for another 1-2 minutes. It should continue to thicken, but not enough that it won’t pour.
- Pour into an 8×8 pan and set in the freezer to chill. Or if your in a hurry use the freezing spell on it
- To make the white chocolate layer: Use another saucepan to heat up the granulated white sugar, salted butter, marshmallow crème, and sweetened condensed milk, stirring continuously.
- Once the mixture starts to boil, turn the heat down to medium and set a timer for 2 minutes, and stir the mixture constantly.
- Take the pan off heat and incorporate the white chocolate chips until melted. Do not over stir as white chocolate tends to seize very easily.
- As soon as the chocolate has melted, immediately pour white chocolate over the butterscotch layer and gently smooth to the edges.
- Place fudge in either the refrigerator for 2-3 hours or the freezer for an hour until completely set and chilled. Or again, freezing spell if in a hurry
- Cut into small 1-inch cubes and serve.