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Butterbeer Fudge Recipe

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Delight in the rich, creamy flavors of Butterbeer Fudge, a luscious treat combining butterscotch and white chocolate swirls with an optional marshmallow topping. This easy-to-make fudge delivers the nostalgic taste of butterbeer in a decadent dessert perfect for sharing.

Ingredients

Butterscotch Layer

  • 2 tbsp. butter
  • 1 (14-oz.) can sweetened condensed milk
  • 3 cups butterscotch chips

White Chocolate Swirl

  • 1/3 cup sweetened condensed milk
  • 1/2 tsp. pure vanilla extract
  • 1 cup white chocolate chips

Topping (Optional)

  • 1 cup marshmallow bits

Instructions

  1. Prepare the Pan: Line an 8″ x 8″ pan with aluminum foil and spray it with cooking spray to ensure the fudge does not stick. Set the pan aside while you make the fudge layers.
  2. Make the Butterscotch Layer: In a medium saucepan over medium-low heat, melt the butter. Add the full 14-ounce can of sweetened condensed milk and butterscotch chips. Stir continuously until the butterscotch chips are completely melted and the mixture is smooth and fully combined. Pour this mixture into the prepared pan.
  3. Create the White Chocolate Swirl: Using a separate small saucepan on medium-low heat, combine the 1/3 cup sweetened condensed milk, vanilla extract, and white chocolate chips. Stir until the white chocolate chips melt and the mixture is smooth. Remove from heat and drizzle this white chocolate mixture evenly over the butterscotch fudge layer. Use a butter knife to gently swirl the two layers together for a marbled effect.
  4. Add Marshmallow Topping (Optional): Sprinkle marshmallow bits over the top of the fudge, pressing down gently with your hands to ensure they stick to the surface.
  5. Chill the Fudge: Refrigerate the fudge for at least 4 hours to allow it to set properly. Once set, remove from pan using the foil edges, cut into 12 slices, and serve.

Notes

  • Press marshmallows gently into the fudge to prevent them from falling off when cutting or serving.
  • For a firmer fudge, extend refrigeration time beyond 4 hours.
  • Store fudge in an airtight container in the refrigerator for up to one week.
  • You can substitute marshmallow bits with mini marshmallows if preferred, but adjust for size.
  • Use high-quality white chocolate chips for best flavor in the swirl.

Find it online: https://lauracooks.com/butterbeer-fudge-recipe/