Butterbeer Fudge (Print-Friendly Version)
# What You'll Need:
→ Butterbeer Fudge Layer
01 -
1 bag (312 grams) butterscotch chips
02 -
1/4 cup (60 milliliters) caramel syrup for ice cream
03 -
1/2 cup (100 grams) white sugar
04 -
3/4 cup (180 milliliters) sweetened condensed milk
05 -
about 3/4 cup (120 grams) marshmallow fluff — just over half a 7-ounce jar
06 -
10 tablespoons salted butter
→ White Chocolate Layer
07 -
the rest of your 7-ounce jar marshmallow crème (about 1/2 cup, 85 grams)
08 -
1/4 cup (60 milliliters) sweetened condensed milk
09 -
170 grams (1 cup) white chocolate chips
10 -
1/2 cup (100 grams) white sugar
11 -
1/2 cup (115 grams; 1 stick) salted butter
# Step-by-Step Directions:
01 -
Get an 8-inch square pan (20x20 cm). Lay parchment paper inside and spritz a little nonstick spray on top. Move it aside for now.
02 -
Put salted butter, marshmallow crème, sweetened condensed milk, sugar, and caramel syrup in a medium pot. Set the heat to medium-high. Keep stirring, don’t walk away, until you see bubbles.
03 -
As soon as it boils, stir on a steady pace for 4 minutes. The mix will get thicker and turn a warm golden color. Toss in those butterscotch chips and keep stirring until everything’s melty and blended. Take off the heat, whisk for another minute or two so it cools a bit but still pours easily.
04 -
Pour the butterscotch fudge into your pan, smoothing it right to the corners. Let it hang out in the freezer while you get the next layer started.
05 -
For the top layer, grab a clean saucepan and add sugar, butter, marshmallow crème, and sweetened condensed milk. Turn the heat to medium and don’t stop stirring until the mix bubbles up.
06 -
Once you see it boiling, dial down the heat a bit and keep mixing for 2 minutes. Take off the heat. Quickly dump in white chocolate chips and gently stir till you’ve got a smooth blend. No need to keep stirring so much—it can mess up the texture.
07 -
Right away, pour the white chocolate mix onto the cold butterscotch layer. Use a spatula to spread it out even, edge to edge.
08 -
Stick it in your fridge for a few hours (2 to 3) or speed things up in the freezer for an hour until totally set and hard.
09 -
Once it’s chilled, pop it out of the pan and slice into 49 chunks (about one inch each). Dig in right away.
# Helpful Notes:
01 -
Want neat squares? Warm up your knife, wipe it clean after each slice, and you’ll get tidy edges.