12/6/21, 2:46 PM Harry Potter Butterbeer Fudge - Princess Pinky Girl

Harry Potter Butterbeer Fudge

Copycat Harry Potter Butterbeer Fudge is packed with delicious
butterscotch and white chocolate flavors. This smooth and creamy
homemade fudge resemble a miniature glass of butterbeer.

Prep Time Cook Time Chill Time Total Time

5 mins 15 mins 2 hrs 2 hrs 20 mins

5 from 8 votes
Course: Dessert Cuisine: American
Keyword: Butterbeer, copycat, fudge, Harry Potter

Servings: 49 1-inch pieces

Calories: 108kcal
Author: Jennifer Fishkind

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

Instructions
1. Line an 8x8 inch baking dish with parchment paper that has been sprayed with cooking spray
and set aside.
2. 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.
3. 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.
4. At 4 minutes, the butterbeer fudge layer will start to thicken. Add in the butterscotch chips
and mix until smooth.
5. 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.
6. Pour into an 8x8 pan and set in the freezer to chill.

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12/6/21, 2:46 PM Harry Potter Butterbeer Fudge - Princess Pinky Girl

7. 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.
8. Once the mixture starts to boil, turn the heat down to medium and set a timer for 2 minutes,
and stir the mixture constantly.
9. Take the pan off heat and incorporate the white chocolate chips until melted. Do not overstir
as white chocolate tends to seize very easily.
10. As soon as the chocolate has melted, immediately pour white chocolate over the butterscotch
layer and gently smooth to the edges.
11. Place fudge in either the refrigerator for 2-3 hours or freezer for an hour until completely set
and chilled.
12. Cut into small 1-inch cubes and serve.

Notes
Pro-tip: For a fun “foam” that resembles the foam on a butterbeer drink, you can make the white
chocolate layer thinner than the butterscotch layer.

Nutrition
Calories: 108kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g |
Cholesterol: 14mg | Sodium: 52mg | Potassium: 36mg | Fiber: 1g | Sugar: 12g | Vitamin A: 148IU |
Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

Made with love by Princess Pinky Girl

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