I was recently asked if I would donate some goodies to a fund raising event for a local chapter of The Harry Potter Alliance. Cavendish Brewing Company was hosting a Yule Ball and was interested in treats for their room of requirement as well as pieces for the auction. I couldn’t resist supporting a good cause and coming up with themed bakes!

The first recipe to share from this experience for butterbeer fudge and is from GetAwayToday.com: https://www.getawaytoday.com/…/butterbeer-fudge-copycat-rec…. A full bucket of butterbeer fudge was up for auction.

The process is very straightforward. When boiling and simmering the sugar mixture, be careful as some of it may jump out of the pot and can burn if it gets on you. Another trick I found to help make the process easier was to have the two separate bowls prepped with the chips or chocolate and extracts before starting the sugar mixture. This way you can just pour the heated mixture in straight from the stove without needing to fumble with anything. The fudge came out very soft and does melt in your mouth.

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Butterbeer fudge
3/4 cup butter (Slice the butter so that it melts quicker)
3/4 cup evaporated milk
1 jar (7 oz) marshmallow creme
2 1/2 cups granulated sugar
1 tsp rum extract
1 tsp butter extract
1 1/2 cups butterscotch chips
3/4 tsp vanilla extract
1/2 cup white chocolate chips

Place a square of parchment paper on the bottom of an 8×8 (or 9×9) inch pan. Coat the pan and paper with cooking spray. Set aside.

Add the butter, evaporated milk, marshmallow creme, and sugar into a saucepan. Use medium heat to bring the ingredients to a nice boil. Stir constantly. Once the mixture starts to boil, set a timer for 7 mins. Stir and simmer for the entire 7 mins. When the timer goes off, remove the pot from the heat. Working quickly, pour 1 cup of the mixture into a bowl. Add the white chocolate chips and vanilla extract. Stir together until smooth. To the rest of the batch, add the butterscotch chips, rum extract, and butter extract. Stir until the ingredients all combine together.

Pour the butterscotch fudge into the prepared pan. Spread evenly.

To keep the layers separate: Place a layer of wax paper on top of the butterscotch fudge layer. This keeps the two layers from combining. Spread the white chocolate fudge onto the top of the wax paper, edge to edge. Once the white layer is smooth and even, flip the entire layer over so the wax paper is on top. Scrape the fudge off the wax paper using a rubber spatula and smooth out any lumps.

To swirl the layers: skip the wax paper step. Pour the white chocolate fudge directly on top of the butterscotch fudge. As you spread the white fudge evenly across the pan, the fudges will start to swirl together. Run a rubber spatula in “s” shapes across the pan from top to bottom. Turn the pan and repeat. Keep swirling until you achieve a look you find pleasing.

Let the fudge set on a counter overnight. The next day, loosen the edges of the fudge from the pan and flip the pan upside down onto a cutting board. Remove the wax paper. Slice the fudge into the desired serving size. Store in an airtight container.