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Butterbeer Fudge Recipe
The trick to fudge is to get cook it to the right temperature, to little and it's soft, too much and it's too hard!
Course
Dessert
Cuisine
American
Keyword
butterbeer fudge, harry potter food
Prep Time
40
minutes
minutes
Cook Time
1
hour
hour
chill time
1
hour
hour
Total Time
1
hour
hour
40
minutes
minutes
Servings
36
pieces
Calories
195
kcal
Author
Ashlee Marie
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
US Customary
-
Metric
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
Calories:
195
kcal
|
Carbohydrates:
29
g
|
Protein:
1
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Cholesterol:
3
mg
|
Sodium:
25
mg
|
Potassium:
60
mg
|
Fiber:
0
g
|
Sugar:
25
g
|
Vitamin A:
5
IU
|
Vitamin C:
0.1
mg
|
Calcium:
41
mg
|
Iron:
0.1
mg