butterbeer fudge (Print-Friendly Version)
# What You'll Need:
→ Butterbeer Fudge Layer
01 -
1 bag (11 ounces) butterscotch chips
02 -
1/4 cup caramel ice cream syrup
03 -
1/2 cup granulated white sugar
04 -
3/4 cup sweetened condensed milk
05 -
4 ounces marshmallow crème
06 -
10 tablespoons salted butter
→ White Chocolate Layer
07 -
1 cup white chocolate chips
08 -
1/4 cup sweetened condensed milk
09 -
3 ounces marshmallow crème
10 -
1/2 cup salted butter
11 -
1/2 cup granulated white sugar
# Step-by-Step Directions:
01 -
Let everything sit in the fridge for a couple hours or toss it in the freezer for an hour. Once it’s firm, cut into small bite-size pieces and dig in.
02 -
Pour the melty white chocolate layer right over the butterscotch mix. Gently nudge it to the corners so it covers everything nicely.
03 -
Dump your white chocolate chips into the hot mix. Gently stir just until they’re all melted, but don’t overdo it or it could get clumpy.
04 -
Let the mix bubble, then turn the heat to medium and keep stirring for two minutes. Take it off the stove now.
05 -
Use a clean saucepan. Toss in sugar, butter, marshmallow crème, and condensed milk over medium heat. Keep stirring ‘til it boils.
06 -
Take the pot off the heat and keep whisking for an extra minute or so as it thickens even more. Spread this evenly in your lined pan and chill in the freezer.
07 -
Now add the butterscotch chips. Stir them in until everything’s totally smooth.
08 -
Let it bubble for 4 minutes, stirring the whole time. You’ll see it turn golden and start to get thick.
09 -
On medium-high heat in a pot, put in butter, marshmallow crème, sweetened condensed milk, sugar, and caramel syrup. Keep stirring steady until it starts to boil.
10 -
Grab an 8x8-inch pan, line it with parchment, and give it a quick spray of oil. Set it to the side until you’re ready for it.
# Helpful Notes:
01 -
White chocolate can go grainy if stirred too much. As soon as it’s melted, spread it right away so it stays creamy.