This is one of my most popular offerings. Even those who aren’t fans of butterscotch or don’t typically enjoy fudge have found themselves happily nibbling away at one of these frothy-looking squares. The recipe has been on this site since 2018, but that doesn’t mean you’ve given it a go yet. Making fudge can be quite unnerving if you’re not used to making candy. The base gets quite hot and can easily burn you, you need to hit the right temperature in the softball stage range to get the consistency you want, you have to mix your ingredients so they’re smooth before they set, and then there’s the clean up which looks intimidating (just soak everything in hot water with a drop of dish soap).
If you’ve been holding off on trying this recipe for want of a push, here’s a slight nudge. Watch me cook up a batch and then bake along with me on your second watch! Come back and tell me how it went. How did the batch turn out? Did you end with more confidence than when you started? Are you going to make another batch now that you got all the nerves out in the first batch? What did you end up doing with all of that fudge?! (Pssst, fudge freezes really well, lasts a long time, and takes no time to thaw on a countertop.)
One thing to note: If you are gluten free, find butterscotch chips that are not Nestle. Nestle uses barley protein as part of their flavoring/coloring. This is not labeled on all of the bags. If you’re not concerned with gluten, then grab a bag and go to town.
A plate of butterbeer fudge made it on to a local morning show today! Check out leader of the Charlotte Geeks, Joey Starnes, as she shows off goods from many of the vendors you can visit and purchase from at Muggles Market Too, next Saturday and Sunday, March 7th and 8th, at the University Hilton in Charlotte, NC. Click to watch the WBTV Muggles Market Too spot.
Be sure to swing by, say hi, and grab some tasty treats.
These are some of the goodies that will be available for purchase while supplies last. If you’d like to preorder, send an email to CasualConfections@gmail.com. You can pay via invoice or pay day-of in cash. Your order will be ready for you to pick up at the table.
If you follow Casual Confections on social media, you’ve seen a lot of chatter leading up to the Muggles Market and Geek Gala which both took place last Saturday. Both events were a huge success!
Want to try your hand at making any of the goodies Casual Confections sold or donated to the events? Go for it! These are the recipes I started with and tweaked to end up with the current versions on my menu:
Topping – same fluff recipe as above, just add ground freeze dried strawberries, strawberry flavor oil, or strawberry Jell-O mix in place of the vanilla extract. Start with a small amount and add more to taste. Sprinkle with ground freeze dried strawberries.
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 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.
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.