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–+ 1-inch pieces
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4.49 from 45 votes

Harry Potter Butterbeer Fudge

Copycat Harry Potter Butterbeer Fudge is packed with delicious butterscotch and white chocolate flavors. This smooth and creamy homemade fudge resemble a miniature glass of butterbeer.
Prep Time5 minutes
Cook Time15 minutes
Chill Time2 hours
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 49 1-inch pieces
Calories: 108kcal
Author: Jennifer Fishkind

Ingredients

Butterbeer Fudge Layer:

  • 10 tbsp salted butter (1 ¼ sticks)
  • 4 ounces marshmallow crème (¾ cup) (a little over half the 7 ounce jar)
  • ¾ cup sweetened condensed milk
  • ½ cup granulated white sugar
  • ¼ cup caramel ice cream syrup/topping
  • 1 11 ounce bag butterscotch chips

White Chocolate Layer:

  • ½ cup granulated white sugar
  • ½ cup salted butter (1 stick)
  • 3 ounces marshmallow crème (a little over ½ cup) (the rest of the 7 ounce jar)
  • ¼ cup sweetened condensed milk
  • 1 cup white chocolate chips

Instructions

  • Line an 8x8 inch baking dish with parchment paper that has been sprayed with cooking spray and set aside.
  • To make the bottom Butterbeer Fudge Layer: In a medium sized saucepan over medium high heat, heat up the salted butter, marshmallow crème, sweetened condensed milk, granulated white sugar, and caramel syrup, stirring constantly.
  • Once the mixture starts to boil, set a timer for 4 minutes, and stir the mixture thoroughly for the entire time. The mixture should turn a golden-brown color.
  • At 4 minutes, the butterbeer fudge layer will start to thicken. Add in the butterscotch chips and mix until smooth.
  • Remove from the heat and keep whisking the mixture for another 1-2 minutes. It should continue to thicken, but not enough that it won’t pour.
  • Pour into an 8x8 pan and set in the freezer to chill.
  • To make the white chocolate layer: Use another saucepan to heat up the granulated white sugar, salted butter, marshmallow crème, and sweetened condensed milk, stirring continuously.
  • Once the mixture starts to boil, turn the heat down to medium and set a timer for 2 minutes, and stir the mixture constantly.
  • Take the pan off heat and incorporate the white chocolate chips until melted. Do not overstir as white chocolate tends to seize very easily.
  • As soon as the chocolate has melted, immediately pour white chocolate over the butterscotch layer and gently smooth to the edges.
  • Place fudge in either the refrigerator for 2-3 hours or freezer for an hour until completely set and chilled.
  • Cut into small 1-inch cubes and serve.