Harry Potter's Butterbeer Fudge
Harry Potter's butterbeer fudge is packed full of butterscotch chips and rum flavoring. It has a crumbly texture, just how I like it! Harry Potter fans will love for you making this.
Harry Potter's Butterbeer Fudge
I teamed up with a few of my blogger friends to make some Harry Potter goodies. I thought I would try my hand at making some of Harry Potter's butterbeer fudge. It came out pretty darn AMAZING.
It has the flavor of butter rum and butterscotch. It's incredibly silky too. You should probably give this recipe a try and share it with everyone. I've always been a huge fan of a butter rum flavor. My mama used to make rock candy every year at Christmas time and my favorite was always.. you guessed it!! butter rum.
It's not an intense real rum flavor where you think you might be intoxicated after eating a piece. It's a smooth, heavenly flavor. I'm probably slightly biased being that I have a real love for it, but yeah. Harry Potter knows what's up. I would have everything butterbeer flavored if it were up to me.
I've been a big fan of Harry Potter from the very beginning. I've bought the books, watched the movies and loved Daniel Radcliffe through his rapping Blackalicious' "Alphabet Aerobics." Man, if you haven't watched that, you probably should because Harry Potter can do some rapping.
Discover what favorite pumpkin desserts should be at your Thanksgiving table this year
Other Harry Potter recipes:
- Harry Potter's Butterbeer Cupcakes
- Harry Potter Butterbeer Cupcakes
- Golden Snitch Truffles by CakeWhiz
- Harry Potter Butterbeer Cake
Harry Potter's Butterbeer Fudge
Ingredients
- ¾ cup butter
- ½ cup half and half
- 7.5 oz jar of marshmallow creme
- 2 cups granulated sugar
- ½ cup light brown sugar packed
- 1 ½ tsp. rum extract
- 1 ½ tsp. imitation butter extract
- 11 oz. butterscotch chips
Instructions
- Prepare an 8x8 pan by lining it with tin foil and spraying with non-stick cooking spray.
- In a saucepan, add in the butter, half and half, marshmallow cream, granulated and brown sugars. Stir to combine. Place over medium heat and stir constantly.
- Once the mixture comes up to a boil. let boil for 5 minutes. Don't mistaken the air pockets from mixing for boiling.
- Once the mixture has boiled for 5 minutes, remove from the heat and add in the extracts and butterscotch chips. Mix until the chips are completely melted.
- Pour into the prepared pan and give it a few taps to smooth the top.
- Place in the fridge and let chill. Cut and serve.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
My girl would flip for this - she is sooo into Harry Potter and loves anything sweet. I love the round-up too.
Did you use unsalted butter? 🙂 Can't wait to make this recipe!
I normally use salted, but unsalted will work.
Just wondering if it has to be rum extract or can you use real rum?
Rum extract works best and it makes it kid friendly. Real rum also won't have as strong of a flavor (surprising, I know!). Enjoy.
We don't have butterscotch chips in Australia. Is there an alternative? Maybe white chocolate with butterscotch extract...?
That might work!
Butterscotch chips available downunder via USA Foods. http://www.usafoods.com.au/Nestle-Toll-House-Butterscotch-Morsels-11oz Also see they have marshmallow creme available as well.
Hi Miranda! What would you recommend as a substitute for peanut butter? I love it, however my husband cannot stand peanut butter. His taste buds always pick up peanut butter even when I've tried to mask the taste in fudge.
Hi Becca- You can use almond butter, hazelnut butter or sun butter. Hopefully your husband will like one of these options!
Hello. Do mean beer as half and half or cream?
Greetings from Germany????
Half and half is equal parts of whole milk and cream. I hope that helps!
Salted or unsalted butter? Thanks!
So I don't know what I did wrong... I followed the recipe added the correct amount of everything and when I needed to. But I have had my fudge chilling for about 4 hours now and it is still a sticky mess. I don't think the fluff was a good idea.
Hi Brooke- If the fudge is not setting up, it probably wasn't cooked to the correct temperature. The sugar really needs to be cooked properly for it to become real fudge! I hope you give the recipe a try again- it is a favorite!
Thank you for sharing this at Thoughts of Home.
We love having you.
I love all of your Harry Potter projects! This fudge sounds amazing!! Thanks for sharing at Welcome Home Wednesdays!
Thank you!