Harry Potter Butterbeer Fudge (Print Version)
# Ingredients:
→ Butterbeer Fudge Layer
01 -
10 tablespoons salted butter
02 -
4 ounces marshmallow crème
03 -
3/4 cup sweetened condensed milk
04 -
1/2 cup granulated white sugar
05 -
1/4 cup caramel ice cream syrup
06 -
1 bag (11 ounces) butterscotch chips
→ White Chocolate Layer
07 -
1/2 cup granulated white sugar
08 -
1/2 cup salted butter
09 -
3 ounces marshmallow crème
10 -
1/4 cup sweetened condensed milk
11 -
1 cup white chocolate chips
# Instructions:
01 -
Line an 8x8-inch baking dish with parchment paper and lightly spray with cooking spray. Set aside.
02 -
In a medium saucepan over medium-high heat, combine salted butter, marshmallow crème, sweetened condensed milk, granulated sugar, and caramel syrup. Stir constantly until the mixture begins to boil.
03 -
Once boiling, continue stirring for 4 minutes. The mixture will develop a golden-brown colour and begin to thicken.
04 -
Add butterscotch chips to the thickened mixture. Stir until completely smooth.
05 -
Remove saucepan from heat and whisk for another 1-2 minutes as the mixture continues to thicken. Pour evenly into prepared pan and transfer to the freezer to set.
06 -
In a clean saucepan, combine granulated sugar, salted butter, marshmallow crème, and sweetened condensed milk over medium heat. Stir continuously until the mixture boils.
07 -
Once boiling, reduce heat to medium and stir for 2 minutes. Remove from heat.
08 -
Add white chocolate chips and stir gently until melted. Avoid overstirring to prevent seizing.
09 -
Immediately pour the white chocolate mixture over the chilled butterscotch layer. Smooth gently to the edges.
10 -
Refrigerate for 2-3 hours or freeze for 1 hour until fully set. Cut into 1-inch squares and serve.
# Notes:
01 -
Take care not to overstir the white chocolate as it can seize easily; pour and spread immediately for a smooth finish.