Harry Potter books and movies were not only popular, but for many of us, we grew up with them. They were with us through our childhood and helped shape us into adults. J.K. Rowling once said that “the stories we love best do live in us forever, so whether you come back by page or by the big screen, Hogwarts will always be there to welcome you home.” For me, 2017 wasn’t the best year, especially the tail end of the year. This got me thinking and I decided that I wanted to start off 2018 in the best way possible. Going home to Hogwarts.
It started by re-reading the book series starting halfway through Harry Potter and the Sorcerer’s Stone (since I started it earlier this year and got too busy), then re-watching the movies, and then I decided to make butterbeer fudge.
Butterbeer has played a decently significant role in my life in unexpected ways. It’s from the sugar high that I began to show my feelings towards my best friend in high school – now my fiancé, from butterbeer that my friends and I shared great laughs, my family drank to while playing word/board games, and butterbeer makes me think of my family’s trip to Universal Studios. So the drink has done all that stuff, what could fudge do? Cause fudge is amazing!
We looked at various butterbeer fudge recipes and decided to combine different recipes depending on what we loved and what we knew about fudge making in the past (which wasn’t much, but a little!).
What we came up with was delicious and we have decided to make it a family tradition.
For the fudge, since they pack a punch in terms of the amount of sugar, we cut them into smaller squares. They were just for us, so we decided it would be fine breaking them up instead of separating them better.
We also tried it with grounded sea salt, which wasn’t the same. Definitely go with coarse sea salt! As time goes on, we’ll experiment with more layers, more things to add or modify to make it the best it possibly can be. Can’t wait to see what happens in a few years!
Here’s the modified recipe:
- 1 (12.25 oz) jar butterscotch topping
- 3 cups white chocolate chips
- 1 (4.6 oz) container of marshmallow cream (if you have a 7+ oz, just use approximately 2/3 of the jar – it’ll still turn out perfectly)
- 1/3 teaspoon coarse sea salt
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon butter to grease the pan with
How to Make It
- Line a 9×9-inch glass baking dish (or metal pan) with parchment paper. This also works with 10×10-inch pan for thinner fudge. Melt the butter and evenly spread it on top of the parchment paper in the dish including the sides. This helps flavor the fudge and also helps it not stick.
- Pour in most of the butterscotch topping into a large saucepan over medium-high heat. Some should be left over to stir in on the top of the fudge. Bring it to a boil for 2-3 minutes.
- Stir in the white chocolate chips and stir until evenly mixed. All should be melted.
- Remove from heat.
- Fold in marshmallow creme until smooth and evenly mixed. Leave some in the container so you can use it to help decorate the top of the fudge.
- Fold in the coarse sea salt and vanilla extract until evenly mixed.
- Use remaining butterscotch and marshmallow creme to spread it over the top of the fudge. You can do any design. Go simple or go fancy!
- Pour mixture into the baking dish and let set so it isn’t hot anymore before placing it into the fridge to harden the fudge. After 1.5-2 hours, remove from fridge, cut, and enjoy!