This is a quick and easy fudge that mirrors the look and taste of Butterbear with its two layers! Enjoy
You will need!
Ingredients
Butterbeer Fudge Layer:
- 10 tbsp salted butter (1 ¼ sticks)
- 4 ounces marshmallow crème (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
- Saucepan or your cauldern
- Timer
- Wisk
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 color.
- 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.
- 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 overstir 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 freezer for an hour until completely set and chilled.
- Cut into small 1-inch cubes and serve.
