This Butterbeer fudge is a rich, creamy dessert inspired by the iconic wizarding drink. It features a smooth butterscotch base topped with a sweet white chocolate layer, creating a melt-in-your-mouth texture that feels indulgent yet simple to make. It’s a no-bake stovetop fudge that comes together quickly and sets beautifully, making it perfect for themed parties, gifting, or satisfying a serious sweet tooth.
Equipment
- Medium saucepan
- Spatula or wooden spoon
- Measuring cups and spoons
- 8×8-inch (20×20 cm) square pan
- Parchment paper
- Cooking spray
- Sharp knife
Ingredients
Butterbeer Layer
- Salted butter – 10 tablespoons (170 g / 1¼ sticks)
- Marshmallow crème – 4 oz (¾ cup)
- Sweetened condensed milk – ¾ cup (180 ml)
- Granulated sugar – ½ cup (100 g)
- Caramel ice cream topping – ¼ cup (60 ml)
- Butterscotch chips – 11 oz (312 g)
White Chocolate Layer
- Granulated sugar – ½ cup (100 g)
- Salted butter – ½ cup (113 g / 1 stick)
- Marshmallow crème – 3 oz (½ cup)
- Sweetened condensed milk – ¼ cup (60 ml)
- White chocolate chips – 1 cup (175 g)
Instructions
- Line an 8×8-inch pan with parchment paper and lightly grease it.
- For the butterbeer layer, add butter, marshmallow crème, condensed milk, sugar, and caramel topping to a saucepan over medium-high heat.
- Stir constantly until the mixture reaches a steady boil.
- Once boiling, continue cooking for 4 minutes, stirring the entire time, until thickened and golden.
- Remove from heat and stir in the butterscotch chips until completely melted and smooth.
- Pour the mixture into the prepared pan and place it in the freezer briefly to partially set.
- In a clean saucepan, combine butter, sugar, marshmallow crème, and condensed milk for the white chocolate layer.
- Bring to a boil while stirring, then reduce heat slightly and cook for 2 minutes.
- Remove from heat and stir in the white chocolate chips until smooth.
- Pour the white chocolate layer evenly over the first layer.
- Refrigerate for 2–3 hours (or freeze for about 1 hour) until fully firm.
- Slice into small squares and serve.
Recipe Info
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: About 2 hours 20 minutes
- Servings: About 49 pieces
- Cuisine: American
- Course: Dessert
How to Store
- Store fudge in an airtight container in the refrigerator for up to 1–2 weeks.
- For longer storage, freeze individual pieces for up to 3 months.
- Thaw in the refrigerator before serving.
What Not to Do
- Do not stop stirring while boiling; the mixture can burn easily.
- Do not overcook the white chocolate layer, or it may become grainy.
- Do not skip chilling time, or the fudge will not set properly.
Tips & Variations
- Use good-quality butterscotch and white chocolate chips for the best flavor.
- Sprinkle a pinch of flaky salt on top for a sweet-salty contrast.
- Cut into small pieces—this fudge is very rich.
- For cleaner slices, wipe the knife between cuts.
Approximate Nutrition (Per Piece)
- Calories: ~108 kcal
- Carbohydrates: ~14 g
- Protein: ~1 g
- Fat: ~6 g
- Saturated Fat: ~4 g
- Sugar: ~12 g
Ingredients
Method
- Line an 8×8-inch pan with parchment paper and lightly grease it.
- For the butterbeer layer, add butter, marshmallow crème, condensed milk, sugar, and caramel topping to a saucepan over medium-high heat.
- Stir constantly until the mixture reaches a steady boil.
- Once boiling, continue cooking for 4 minutes, stirring the entire time, until thickened and golden.
- Remove from heat and stir in the butterscotch chips until completely melted and smooth.
- Pour the mixture into the prepared pan and place it in the freezer briefly to partially set.
- In a clean saucepan, combine butter, sugar, marshmallow crème, and condensed milk for the white chocolate layer.
- Bring to a boil while stirring, then reduce heat slightly and cook for 2 minutes.
- Remove from heat and stir in the white chocolate chips until smooth.
- Pour the white chocolate layer evenly over the first layer.
- Refrigerate for 2–3 hours (or freeze for about 1 hour) until fully firm.
- Slice into small squares and serve.
Notes
- Carbohydrates: ~14 g
- Protein: ~1 g
- Fat: ~6 g
- Saturated Fat: ~4 g
- Sugar: ~12 g
FAQs
Is this fudge alcoholic?
No, it contains no alcohol and is kid-friendly.
Does it need to be refrigerated?
Yes, refrigeration helps the layers stay firm.
Can I make this ahead of time?
Yes, it can be made several days in advance.
Why is my fudge too soft?
It may not have been cooked long enough or chilled fully.
Can I use unsalted butter?
Yes, but adding a small pinch of salt will balance the sweetness.
