Way back in 2010, when we were on Deadster, I ran a Decked Out for Deathly Hallows Swap, with one of my college students, Grace. The movie theaters were not pre-selling tickets, so to see the midnight showing you would have to wait in line for hours. We decided to make the waiting time more fun, by hosting a swap that included something to wear to the premier; a game or activity to keep you entertained in line; and a treat to enjoy during the show. Grace and I dove headfirst into making treats, including Ice Mice (white chocolate mice with blue tails, filled with pale blue peppermint ganache), Chocolate Frogs (which we filled with pretzels to simulate bones, and dried cranberries for ābrainsā), and of course, Butterbeer Fudge.
We found several recipes online, that were just Butterscotch Fudge, and a few blogs that had altered them with different flavor extracts. Pinkleo also sent us her favorite recipe. In the end, we picked 3 of the most promising, and tried them all. We ended up tweaking them a bit, and were each happy with the results. Only problem? We were each happy with a different fudge recipe! I made them once or twice more for the next film release and a viewing party, but itās been many years.
This year, I decided to dust them off to make a Christmas gift for dear friends whose kids love Harry Potter. Since I had so many butterscotch chips in the house, and couldnāt decide between my favorite and Graceās, I made both. And since they are a very holiday friendly treat, I thought Iād repost all 3 recipes for all of you!
Graceās Foamy Butterbeer Fudge
(less sweet, with a bit more chew, and less melt in the mouth)
Fudge
1 cup butterscotch chips
1 cup white chocolate chips
2/3 cup sweetened condensed milk
1 cup chopped walnuts
Ā½ tsp rum extract
Ā½ teaspoon vanilla nut butter extract (may substitute caramel or maple extract)
Topping
1 cup white chocolate chips
ā
cup sweetened condensed milk
Ā½ tsp. vanilla nut butter extract
Directions:
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Line 8-inch square pan with foil, extending foil over edges of pan.
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Melt white chocolate and butterscotch chips with sweetened condensed milk in medium saucepan over very low heat, stirring constantly, until mixture is smooth.
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Remove from heat. Stir in walnuts, as well as vanilla nut butter & rum extracts. Spread into prepared pan.
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Place 1 cup white chocolate chips and ā cup condensed milk in a microwave safe bowl. Microwave on medium for 30 seconds, stir. Continue microwaving at 10 second intervals, stirring between each, until chips are melted. Stir in vanilla nut butter extract.
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Pour topping over fudge, spreading it out as evenly as possible.
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Cover; refrigerate 2 hours or until firm. Use foil to lift fudge out of pan; peel off foil. Cut fudge into squares.
Makes about 3 dozen pieces or 1-1/2 pounds fudge.
NOTE: For best results, do not double this recipe.
MistressJennieās Butterbeer Fudge
(a bit sweeter, and melts quickly in the mouth)
Ingredients:
1 Ā¾ cups sugar
Ā¾ cup evaporated milk
1 cup butterscotch chips
1 cup white chocolate chips
1 jar (7 oz.) marshmallow creme
Ā¼ cup (1/2 stick) butter
1 cup macadamia nuts
Ā¾ tsp. rum extract
Ā¾ tsp. vanilla nut butter extract (may substitute caramel or maple extract)
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Line 8-inch square pan with foil, extending foil over edges of pan.
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Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil; boil and stir 5 minutes.
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Remove from heat. Gradually stir in white chocolate and butterscotch chips, Ā¼ cup at a time, stirring until the chips are completely melted. Stir in the macadamia nuts. Stir in the vanilla nut butter and rum extracts. Pour into prepared pan; cool until set.
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Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in cool, dry place. About 3 dozen pieces or 2-1/4 pounds candy.
NOTE: For best results, do not double recipe.
(Flavor is more intensely Butterscotch, but texture is the same as MistressJennieās; sweeter and melts in the mouth. Photo dug up from the old Deadster post!)
Pinkleoās Butterbeer Fudge
1 Ā¾ cups sugar
Ā¾ cup evaporated milk
1 Ā½ cups butterscotch chips
Ā¼ cup white chocolate chips
1 jar (7 oz.) marshmallow creme
Ā¼ cup (1/2 stick) butter
1 cup chopped walnuts
Ā½ tsp. rum extract
Ā½ tsp. vanilla nut butter extract (may substitute caramel or maple extract)
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Line an 8-inch square pan with foil, extending foil over edges of pan.
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Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full boil; boil and stir 5 minutes.
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Remove from heat; gradually add the butterscotch and white chocolate chips, Ā¼ cup at a time, stirring until the chips are completely melted. Stir in nuts and vanilla. Pour into prepared pan; cool.
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Refrigerate 2 to 3 hours. Remove from pan; place on cutting board. Peel off foil. Cut into squares.
Store tightly covered in refrigerator. About 5 dozen pieces or about 2-1/4 pounds candy.
NOTE: For best results, do not double this recipe.