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Easy Butterbeer Fudge Recipe

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4 from 7 reviews

This Easy Butterbeer Fudge recipe combines rich butterscotch and creamy white chocolate to create a decadent treat inspired by the beloved Butterbeer flavor. With a simple two-layer method, this fudge is perfect for Harry Potter fans or anyone craving a sweet, buttery dessert with a delightful swirl and optional marshmallow topping.

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″-by-8″ baking pan with aluminum foil, then spray the foil lightly with cooking spray to prevent sticking. Set aside.
  2. Make the butterscotch layer: In a medium saucepan over medium-low heat, melt the butter. Add the 14 oz can of sweetened condensed milk along with the butterscotch chips. Stir continuously until the chips have fully melted and the mixture is smooth and fully combined. Pour this butterscotch mixture into the prepared pan, spreading evenly.
  3. Create the white chocolate swirl: In a separate small saucepan over medium-low heat, combine 1/3 cup sweetened condensed milk, vanilla extract, and white chocolate chips. Stir constantly until the white chocolate chips have melted and the mixture is smooth. Remove from heat. Drizzle this white chocolate mixture evenly over the butterscotch layer in the pan.
  4. Swirl the layers: Using a butter knife, gently swirl the white chocolate layer into the butterscotch fudge to create a marbled effect while maintaining distinct flavors.
  5. Add marshmallow topping (optional): Sprinkle marshmallow bits evenly on top of the fudge, then press them lightly by hand into the surface to help them stick.
  6. Chill to set: Refrigerate the fudge for at least 4 hours, or until fully set and firm enough to slice.
  7. Serve: Once set, lift the fudge out of the pan using the foil edges, cut into 12 equal pieces, and serve.

Notes

  • The marshmallow bits are optional but add a nice texture and sweetness contrast.
  • Use a gentle swirling motion with the knife to avoid mixing the layers completely; you want a marbled look.
  • Be sure to keep the heat low enough while melting to prevent burning the chocolate.
  • Store fudge wrapped tightly in the refrigerator for up to 1 week.
  • For easier cutting, dip your knife in hot water and wipe dry before slicing each time.

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