You can make just the butterscotch layer for a simple three ingredient fudge, but adding the second layer makes it look more like butterbeer with creamy foam
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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
Cook Time 1 hour
chill time 1 hour
Total Time 1 hour 40 minutes
Servings 36 pieces
Calories 195kcal
Author Ashlee Marie

Ingredients

Butterscotch layer

Creamy layer

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: 195kcal | Carbohydrates: 29g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 25mg | Potassium: 60mg | Fiber: 0g | Sugar: 25g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 0.1mg