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It’s the most wonderful time of the year! I get to spend a TON of time in the kitchen baking, cooking and it’s totally socially acceptable! Thankfully for me my kids love being in the kitchen with me, it’s such a perfect way to make memories with them. It’s amazing how much even my teenagers will share when we’re in the kitchen. We have a ton of traditional food we love to make, AND my kids love to help me come up with NEW recipes!
My oldest is a HUGE Harry Potter fan! One of the things she and I both have in common is our love of reading! The boys love watching movies with me, thankfully another favorite tradition (in addition to baking and cooking) is watching movies as a family, and I love getting a good series in during the holidays when we have a ton of time together. So we’ve watched the first few movies together (and of course played the Lego Games).
ANYWAY the whole family are huge Harry Potter fans so when the kids are I were in Target looking at all the Smuckers Toppings and we were talking about what we could create with each topping option. When we got to the Butterscotch and I brought up butterbeer the kids JUMPED on it! So WHAT kind of butterbeer treat? We played around with a few ideas but fudge WON! We have the thick butterscotch layer then we used the marshmallow topping to create the foam layer… and together you have butterbeer fudge!
UPDATE – some people have mentioned in the comments that their fudge was too soft – so I made a video on tips and tricks for fudge. INCLUDING this fudge – I took it to the other extreme while trying to make up for it being to soft and cooked it PAST the soft ball stage and it ended up WAY to hard!
Seriously I’ve made two batches already! If you like the sweet, creamy, butterscotch flavor of butterbeer you will love this fudge! AND even better?
Butterbeer Fudge Recipe
Ingredients
Butterscotch layer
- 12.25 oz Butterscotch Topping full jar
- 1 3/4 C marshmallow creme/fluff 2/3 of a 7 oz jar
- 16 oz white chocolate chips 2 full cups
Creamy layer
- 6 oz Marshmallow ice cream Topping 1/2 a 12 oz jar
- 3/4 C marshmallow creme/fluff 1/3 of a 7 oz jar jar
- 8 oz white chocolate chips 1 full cup
Instructions
first layer
- Pour the butterscotch topping in to a sauce pan and bring to a boil and heat to soft ball stage - 237 degrees F (adjust to your altitude)
- add the marshmallow cream, stir until it's melted and take off the heat
- stir in the white chocolate chips, once melted pour into a 9x9 glass pan (buttered or parchment paper)
second layer
- Pour the marshmallow topping in to a sauce pan and heat to soft ball stage (237 degrees F - adjust to your altitude)
- add the marshmallow cream, stir until it's melted and take off the heat
- stir in the white chocolate chips, once melted pour over the first layer
- Let set and cut with a sharp knife (it will cut better if it you spray the knife with non stick spray
Video
Nutrition
So this summer we were able to head over to Orlando and spend a week a Universal Studios – I will be sharing a LOT more recipes and posts with you – but how happy do my kids look at Diagon alley! We had an AMAZING time and I’m trying to work out going like every year! I recommend going for at LEAST 4 days (about the same price as a 2 day pass so totally worth it) make sure to get the park to park so you can take the Harry Potter train between parks AND spend a day at the water park. Don’t forget to try all 6 butterbeer treats – including a butterbeer fudge!
More Universal Posts
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Yvonne
Hi Ashlee, I made the fudge (planning on giving it to a friend that loves HP) but it came out the consistency of taffy 🙁 It is dense and elasticy, not at all like the picture. I followed the directions to the Tee. Any idea what I did wrong? I let it set a couple hours before cutting, maybe I was supposed to let it set longer? I didn’t see any ‘cure’ time in the instructions. Let me know if you have any ideas. Thanks, Yvonne
Ashlee
oh no! I’d guess you either 1. didn’t cook the sauce enough before adding it to the chocolate or 2. didn’t add enough white chocolate.
Cynthia Martin
I’ve made marshmallow cream fudge for years. It always turns out just right. The trick is that when you “heat” it for 5 minutes, it must be 5 minutes at a “full rolling boil”. Start timing your 5 minnutes once it starts to boil over medium heat and the bubbles wont stir back down. (But you need to stir constantly so that it won’t stick and burn.) This gives the sugar time to crystallize so you get that great fudge texture
kitty nelson
Mine too came out the consistency of taffy, really yummy stuff so no complaints at my house; but definitely Not a fudge.
Ashlee
sounds like it didn’t cook quite enough – that happened to me for one batch. but yup still tasted great. if you decide to try it again cook it a little longer to bring it up to a higher temperature – which in candy making will help set it better. (you can also use butterscotch chips and a more traditional fudge recipe)
Dani
What size glass pan did you use?
Ashlee
a 9×13 pan ends with a fairly thin fudge – a 9×9 is what I used
Heather
Excuse my ignorance, but I see some of the ingredients in both layers. So, do we need to buy 2 of each thing? Am I missing something??
Ashlee
the marshmallow fluff? it uses one 7 oz jar – 1/3 in the top layer and 2/3rds in the bottom layer – I tried to create the recipe to use just one jar – I hate when a recipe uses partial jars!
Victory Ramey Jones
I’d like to know what pan size you used, what temperature you used, what time you cooked it, and how/how long you let it sit/refrigerate please? I really want to make this for my family and friends for Thanksgiving and I’ve never made fudge.
Ashlee
I honestly didn’t take any temperature readings I just eyeballed it, but softball stage is always a good temp to hit for this recipe. I live in high altitudes so while softball stage is around 240 I have to adjust by 20 degrees – so I hit 220. So depending on where you live it will be a little different (sea level 240 – you can figure out what you need to adjust candy temperatures by where you live by boiling water and seeing what temp the water boils at 212 at sea level, for me it boils at 192, so I know I need to adjust by 20 degrees.) and it was a 9×13 glass pan, and refrigerate for about 4-8 hours
Shannon
I thought mine cooked too long! It was nearly boiling over for 5 minutes. But the bottom layer came out more like caramel than fudge. I guess next time I will boil it for longer…
Ashlee
I need to make it again and take a temp reading – that will be more reliable! I’m so sorry to hear that it didn’t thicken up! even with the marshmallow creme and chocolate! that’s really strange!
Ben Bushway
Mine too came out more like taffy than a fudge. Kind of reminds me of a werthers.
My question is the marshmallow fluff. Is the 4.6oz& 2.3oz is that volume or weight? I used weight.
Ashlee
the marshmallow fluff comes in containers of 7 oz so I pulled out 1/3rd for the topping and 2/3rds for the butterscotch layers. I made a video – I hope it helps – the reason fudge doesn’t set is when it isn’t heated up to the right temperature.
Kayla A
I’m planning on making soon. Any suggestions on how to make it less taffy-like and mor fudge-like? Have not made fudge before so I’m trying to cook it right.
Ashlee
watch the video – it’s really all about the right temperature – and making sure you adjust what temperature your trying to achieve by testing your thermometer in boiling water and making the proper adjustments