Butterbeer Fudge Recipe (2024)

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It’s the most wonderful time of the year! I get to spend a TON of time in the kitchen baking, cooking and it’s totally socially acceptable! Thankfully for me my kids love being in the kitchen with me, it’s such a perfect way to make memories with them. It’s amazing how much even my teenagers will share when we’re in the kitchen. We have a ton of traditional food we love to make, AND my kids love to help me come up with NEW recipes!

Butterbeer Fudge Recipe (1)

My oldest is a HUGE Harry Potter fan! One of the things she and I both have in common is our love of reading! The boys love watching movies with me, thankfully another favorite tradition (in addition to baking and cooking) is watching movies as a family, and I love getting a good series in during the holidays when we have a ton of time together. So we’ve watched the first few movies together (and of course played the Lego Games).

Butterbeer Fudge Recipe (2)

ANYWAY the whole family are huge Harry Potter fans so when the kids are I were in Target looking at all the Smuckers Toppings and we were talking about what we could create with each topping option. When we got to the Butterscotch and I brought up butterbeer the kids JUMPED on it! So WHAT kind of butterbeer treat? We played around with a few ideas but fudge WON! We have the thick butterscotch layer then we used the marshmallow topping to create the foam layer… and together you have butterbeer fudge!

Butterbeer Fudge Recipe (3)

UPDATE – some people have mentioned in the comments that their fudge was too soft – so I made a video on tips and tricks for fudge. INCLUDING this fudge – I took it to the other extreme while trying to make up for it being to soft and cooked it PAST the soft ball stage and it ended up WAY to hard!

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Seriously I’ve made two batches already! If you like the sweet, creamy, butterscotch flavor of butterbeer you will love this fudge! AND even better?

Butterbeer Fudge Recipe (5)

Butterbeer Fudge Recipe

The trick to fudge is to get cook it to the right temperature, to little and it's soft, too much and it's too hard!

4.86 from 7 votes

Print Pin Rate

Prep Time: 40 minutes minutes

Cook Time: 1 hour hour

chill time: 1 hour hour

Total Time: 1 hour hour 40 minutes minutes

Servings: 36 pieces

Calories: 195kcal

Author: Ashlee Marie

Ingredients

Butterscotch layer

  • 12.25 oz Butterscotch Topping full jar
  • 1 3/4 C marshmallow creme/fluff 2/3 of a 7 oz jar
  • 16 oz white chocolate chips 2 full cups

Creamy layer

US Customary - Metric

Instructions

first layer

  • Pour the butterscotch topping in to a sauce pan and bring to a boil and heat to soft ball stage - 237 degrees F (adjust to your altitude)

  • add the marshmallow cream, stir until it's melted and take off the heat

  • stir in the white chocolate chips, once melted pour into a 9x9 glass pan (buttered or parchment paper)

second layer

  • Pour the marshmallow topping in to a sauce pan and heat to soft ball stage (237 degrees F - adjust to your altitude)

  • add the marshmallow cream, stir until it's melted and take off the heat

  • stir in the white chocolate chips, once melted pour over the first layer

  • Let set and cut with a sharp knife (it will cut better if it you spray the knife with non stick spray

Video

Nutrition

Calories: 195kcal | Carbohydrates: 29g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 25mg | Potassium: 60mg | Fiber: 0g | Sugar: 25g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 0.1mg

Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!

Butterbeer Fudge Recipe (6)
So this summer we were able to head over to Orlando and spend a week a Universal Studios – I will be sharing a LOT more recipes and posts with you – but how happy do my kids look at Diagon alley! We had an AMAZING time and I’m trying to work out going like every year! I recommend going for at LEAST 4 days (about the same price as a 2 day pass so totally worth it) make sure to get the park to park so you can take the Harry Potter train between parks AND spend a day at the water park. Don’t forget to try all 6 butterbeer treats – including a butterbeer fudge!

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Butterbeer Fudge Recipe (7)

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About Ashlee

With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...

Butterbeer Fudge Recipe (12)

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Comments

  1. Yvonne

    Hi Ashlee, I made the fudge (planning on giving it to a friend that loves HP) but it came out the consistency of taffy 🙁 It is dense and elasticy, not at all like the picture. I followed the directions to the Tee. Any idea what I did wrong? I let it set a couple hours before cutting, maybe I was supposed to let it set longer? I didn’t see any ‘cure’ time in the instructions. Let me know if you have any ideas. Thanks, Yvonne

    Reply

    • Ashlee

      oh no! I’d guess you either 1. didn’t cook the sauce enough before adding it to the chocolate or 2. didn’t add enough white chocolate.

    • Cynthia Martin

      I’ve made marshmallow cream fudge for years. It always turns out just right. The trick is that when you “heat” it for 5 minutes, it must be 5 minutes at a “full rolling boil”. Start timing your 5 minnutes once it starts to boil over medium heat and the bubbles wont stir back down. (But you need to stir constantly so that it won’t stick and burn.) This gives the sugar time to crystallize so you get that great fudge texture

  2. kitty nelson

    Mine too came out the consistency of taffy, really yummy stuff so no complaints at my house; but definitely Not a fudge.

    Reply

    • Ashlee

      sounds like it didn’t cook quite enough – that happened to me for one batch. but yup still tasted great. if you decide to try it again cook it a little longer to bring it up to a higher temperature – which in candy making will help set it better. (you can also use butterscotch chips and a more traditional fudge recipe)

  3. Dani

    What size glass pan did you use?

    Reply

    • Ashlee

      a 9×13 pan ends with a fairly thin fudge – a 9×9 is what I used

  4. Heather

    Excuse my ignorance, but I see some of the ingredients in both layers. So, do we need to buy 2 of each thing? Am I missing something??

    Reply

    • Ashlee

      the marshmallow fluff? it uses one 7 oz jar – 1/3 in the top layer and 2/3rds in the bottom layer – I tried to create the recipe to use just one jar – I hate when a recipe uses partial jars!

  5. Victory Ramey Jones

    I’d like to know what pan size you used, what temperature you used, what time you cooked it, and how/how long you let it sit/refrigerate please? I really want to make this for my family and friends for Thanksgiving and I’ve never made fudge.

    Reply

    • Ashlee

      I honestly didn’t take any temperature readings I just eyeballed it, but softball stage is always a good temp to hit for this recipe. I live in high altitudes so while softball stage is around 240 I have to adjust by 20 degrees – so I hit 220. So depending on where you live it will be a little different (sea level 240 – you can figure out what you need to adjust candy temperatures by where you live by boiling water and seeing what temp the water boils at 212 at sea level, for me it boils at 192, so I know I need to adjust by 20 degrees.) and it was a 9×13 glass pan, and refrigerate for about 4-8 hours

  6. Shannon

    I thought mine cooked too long! It was nearly boiling over for 5 minutes. But the bottom layer came out more like caramel than fudge. I guess next time I will boil it for longer…

    Reply

    • Ashlee

      I need to make it again and take a temp reading – that will be more reliable! I’m so sorry to hear that it didn’t thicken up! even with the marshmallow creme and chocolate! that’s really strange!

  7. Ben Bushway

    Mine too came out more like taffy than a fudge. Kind of reminds me of a werthers.
    My question is the marshmallow fluff. Is the 4.6oz& 2.3oz is that volume or weight? I used weight.

    Reply

    • Ashlee

      the marshmallow fluff comes in containers of 7 oz so I pulled out 1/3rd for the topping and 2/3rds for the butterscotch layers. I made a video – I hope it helps – the reason fudge doesn’t set is when it isn’t heated up to the right temperature.

  8. Kayla A

    I’m planning on making soon. Any suggestions on how to make it less taffy-like and mor fudge-like? Have not made fudge before so I’m trying to cook it right.

    Reply

    • Ashlee

      watch the video – it’s really all about the right temperature – and making sure you adjust what temperature your trying to achieve by testing your thermometer in boiling water and making the proper adjustments

Butterbeer Fudge Recipe (2024)

FAQs

What is butterbeer fudge made of? ›

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.

Is there a butterbeer recipe in the unofficial Harry Potter cookbook? ›

The 150 recipes in Bucholz's cookbook are classic versions of some of the foods cited in the “Harry Potter” books. But because of copyright rules, dishes named by Rowling, including butterbeer, could not be used in the “unofficial” cookbook.

What does butterbeer fudge taste like? ›

Butterbeer Fudge

This treat has two layers that taste like shortbread and butterscotch, which combined make Butterbeer fudgy goodness. It's the perfect amount of sweetness that I enjoyed until the very last bite.

What is a good substitute for butter in fudge? ›

You can substitute coconut oil for butter in a 1:1 ratio. The oil—which can be both a solid and a liquid—can bring a coconut taste to foods, so it works seamlessly in chocolate dishes or dishes with tropical flavor profiles.

What are the three types of Butterbeer? ›

The Three Broomsticks (in Hogsmeade) and The Leaky Cauldron (in Diagon Alley): Cold Butterbeer. Frozen Butterbeer. Hot Butterbeer.

What is butter fudge made of? ›

Sugar, Glucose Syrup, Full Cream Condensed Milk, (Milk, Sugar, Lactose), Non Hydrogenated Vegetable Fat (Palm, Palm Kernal Oil), Salted Butter (4%) (Butter, Salt), Fondant (Sugar, Glucose Syrup, Water), Salt.

Did J.K. Rowling approve Butterbeer? ›

The version sold at The Wizarding World was tasted and approved by Rowling herself. Visitors to the park see a large wooden barrel that bears the word "BUTTERBEER" as soon as they enter, and they can buy it from a street cart and inside The Three Broomsticks restaurant and Hog's Head pub.

Did Butterbeer exist before Harry Potter? ›

But its origin dates back much further than J.K. Rowling's films. Butterbeer, or “Buttered beere” as it was described in 1594, has existed for many centuries. At the time of the Tudors, beer was already a typical and commonly consumed drink.

Is there alcoholic version of Butterbeer? ›

The Butterbeer begins with equal parts vanilla vodka and butterscotch schnapps, which both supply the boozy quotient in this recipe. Cream soda provides the cold, fizzy element, and when combined, the trio yield a drink that is sweet and refreshing.

Where do you get butterbeer fudge universal? ›

Where to find it: Grab Butterbeer fudge at Sugarplum's Sweet Shop in Diagon Alley or Honeydukes in Hogsmeade. We didn't really know what to expect before we first tried Butterbeer potted cream. But it exceeded our expectations and adds a great contrast to a salty Fish & Chips lunch or dinner.

What the heck is Butterbeer? ›

A simple brown sugar and butter syrup gets topped with cream soda and a dollop of cream in this wildly popular drink. Next time you are having a Harry Potter movie marathon, book club meeting, or even a Halloween party, pull out all the stops with this sweet drink that even Harry, Ron, and Hermione would approve of.

What soda taste like Butterbeer? ›

The Flying Cauldron's Butterscotch Soda is a yummy, non-alcoholic butterbeer-style soda from Reed's, the company that makes Virgil's Rootbeer.

Why is fudge not creamy? ›

Sugar Crystals Formed

It's important to beat the fudge ingredients to develop the right texture, but you won't get smooth, creamy fudge if you beat it when it's too hot. Beating fudge when it's still over heat creates sugar crystals, aka the grittiness you feel in the fudge.

What is the secret to smooth fudge? ›

By cooling the fudge prior to agitation (like in the recipes included in this article), on the other hand, you'll get much smaller, finer sugar crystals and a finished fudge with a smooth, creamy texture. Cool the mixture until it reads 120° F on the thermometer—no stirring. This can take 1 to 1/2 hours.

What do bakeries use instead of butter? ›

Like margarine, shortening is a smart butter substitute when baking (here's the difference between all three). You can use a one-to-one swap for most recipes. But remember, shortening lacks flavor (and water), so bakers will often add a bit more.

What was Butterbeer made of? ›

A simple brown sugar and butter syrup gets topped with cream soda and a dollop of cream in this wildly popular drink. Next time you are having a Harry Potter movie marathon, book club meeting, or even a Halloween party, pull out all the stops with this sweet drink that even Harry, Ron, and Hermione would approve of.

What is the flavor of Butterbeer? ›

Butter beer is delicious but hard to describe. It definitely has a butterscotch flavor to it, creamy and cold. A definite "must try" if you're going to Universal. If you are staying at a Universal hotel, you can get into the park an hour earlier and that is the best time for Harry Potter rides.

Is Butterbeer in Harry Potter actual alcohol? ›

Summary. Butterbeer in the Harry Potter series implies a low alcohol content, as seen through subtle hints and the reactions of characters like Hermione and Winky. At Universal Studios, Butterbeer is non-alcoholic to create an inclusive experience for fans of all ages, prioritizing accessibility and family-friendliness ...

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