Butterbeer Fudge Recipe (2024)

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Published: November 16, 2015 | Updated: March 3, 2021 | By Ashlee

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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!

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).

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!

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!

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

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

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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

6 oz Marshmallow ice cream Topping 1/2 a 12 oz jar
3/4 C marshmallow creme/fluff 1/3 of a 7 oz jar jar
8 oz white chocolate chips 1 full cup

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

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

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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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...

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Comments

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20 Christmas Candy Recipes

Yvonne
December 19, 2015 at 10:00 am

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
  December 27, 2015 at 5:29 am
  
  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
  December 5, 2016 at 8:46 am
  
  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
kitty nelson
July 6, 2016 at 8:49 pm

Mine too came out the consistency of taffy, really yummy stuff so no complaints at my house; but definitely Not a fudge.
Reply
- Ashlee
  September 19, 2016 at 11:31 pm
  
  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)
Dani
September 29, 2016 at 6:07 pm

What size glass pan did you use?
Reply
- Ashlee
  January 29, 2017 at 2:35 am
  
  a 9×13 pan ends with a fairly thin fudge – a 9×9 is what I used
Heather
October 2, 2016 at 10:08 pm

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
  January 29, 2017 at 2:29 am
  
  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!
Victory Ramey Jones
November 16, 2016 at 2:49 am

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
  November 24, 2016 at 2:34 am
  
  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
Shannon
November 19, 2016 at 11:00 pm

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
  November 24, 2016 at 2:21 am
  
  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!
Ben Bushway
December 18, 2016 at 12:20 pm

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
  January 25, 2017 at 8:05 pm
  
  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.
Kayla A
October 30, 2017 at 6:30 pm

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
  November 3, 2017 at 10:03 am
  
  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

FAQs

What is butterbeer fudge made of? ›

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.

Discover More Details ›

What is 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.

Read The Full Story ›

Is butterbeer fudge good? ›

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.

Discover More Details ›

Should I use salted or unsalted butter in fudge? ›

Coarse grainy fudge results when large crystals are allowed to form. Butter is added in the final stages to add flavor and smoothness and inhibit large crystal formation. Use unsalted butter so you can add a small amount of salt (¼ teaspoon per stick of butter) to the sugar/liquid mixture.

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.

View Details ›

What is the flavor of Butterbeer? ›

According to HarryPotter.Wikia.com, Butterbeer is a popular wizarding beverage with a very slight alcohol content and a taste “a little bit like less-sickly butterscotch.”

Find Out More ›

Why do they call it Butterbeer? ›

Butterbeer may be based on Buttered Beer, which was a real drink. The earliest reference to Buttered Beer is from, 'The Good Huswifes Handmaide for the Kitchin' published in London in 1588 A.D., made from beer, sugar, eggs, nutmeg, cloves and butter back in Tudor times.

Read On ›

Is there alcoholic version of Butterbeer? ›

Steps. Add butterscotch schnapps, vanilla vodka and cream soda into a frosty mug. Top with a generous dollop of whipped cream and butterscotch syrup drizzled on top, or top with butterscotch whipped cream.

Explore More ›

Do they put alcohol in Butterbeer? ›

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.

Keep Reading ›

Does butterscotch taste like Butterbeer? ›

Asked, "What does Butterbeer taste like?" before Universal even began working to create the stuff, J.K. Rowling was quoted as saying that she imagined it to be "a bit like less sickly butterscotch." Two and a half years in the making, the Rowling-approved original is as popular as ever, even with all the other ...

Read On ›

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.

Discover More ›

Why does fudge taste so good? ›

Fudge can also include other ingredients such as nuts, dried fruits, or marshmallows for added flavor and texture. The key to making great fudge is achieving the right balance of sweetness and creaminess while still allowing the chocolate flavor to shine through.

What is the secret to good fudge? ›

How to Make Fudge. The trick to good homemade fudge is to cook the ingredients to the right temperature to form a sugar syrup, and cool the mixture properly so the texture of the fudge turns out smooth and firm, but soft enough to cut. Here's how to make fudge on your stovetop and in your microwave.

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What is real fudge made of? ›

Fudge is a dense, rich confection typically made with sugar, milk or cream, butter and chocolate or other flavorings. The base for fudge is boiled until it reaches the soft-ball stage (135 to 140 degrees F), then stirred or beaten as it cools to minimize the formation of sugar crystals.

What happens if you use unsalted butter instead of salted? ›

Unsalted butter gives you complete control of the overall flavor of your recipe. This is especially important in certain baked goods where the pure, sweet cream flavor of butter is key (butter cookies or pound cakes). As it pertains to cooking, unsalted butter lets the real, natural flavor of your foods come through.

Tell Me More ›

What is Butterbeer actually? ›

What is Butterbeer? In the Harry Potter books, it's a butterscotch-flavored drink that the students would enjoy when visiting Hogsmeade. Butter beer is recreated using cream soda, butter syrup, butterscotch, and cream.

Is Butterbeer in Harry Potter supposed to be alcoholic? ›

Butterbeer was a popular wizarding beverage described as tasting "a little bit like less-sickly butterscotch". It was served at numerous locations in the wizarding world and had a very slight alcoholic content. Students of Hogwarts School of Witchcraft and Wizardry would often buy it when visiting Hogsmeade.

Get More Info ›

Is Butterbeer alcoholic in Harry Potter? ›

It could either be served warm and foaming in tankards or cold in bottles and tasted like a less-sweet butterscotch. Butterbeer had a slight alcoholic content and although was safe for children to drink, it could affect creatures (such as house-elves) if consumed in to high a quantity.