Description
Butter beer fudge is a Harry Potter dessert recipe that is perfect for Halloween. It comprises a butterscotch fudge and white chocolate fudge layer.
Ingredients
Units
Scale
Amarula Butterscotch Fudge
- 750g (3 3/4 cups) golden caster sugar
- 750ml (3 cups) double cream
- 150ml (1/2 cup) Amarula Vanilla Spice
- 225g (1 1/3 cup) butterscotch chips
Amarula White Chocolate Fudge
- 300g (1 1/2 cups) white caster sugar
- 300ml (1 1/4 cup) double cream
- 75ml (5 tbsp) Amarula Vanilla Spice
- 100g (2/3 cup) white chocolate, finely chopped
Instructions
- Line a 30x22cm (12 x 8.5in) tin with baking paper. Set aside.
- For the Amarula Butterscotch Fudge: Pour the golden caster sugar, double cream and Amarula into a large heavy bottomed saucepan.
- Place over medium heat and insert a candy thermometer into the sugar solution.
- Stir constantly. Once the mixture reaches a temperature of 100°C (212°F), add in the butterscotch chips.
- Continue to stir until the mixture reaches 113-115°C (237-239°F).
- Remove from the heat, remove the thermometer and beat mixture until the mixture thickens. This will take approximately 10 minutes.
- Transfer the contents to the lined tin then place in the freezer.
- While the butterscotch fudge is cooling, you can cook the white fudge.
- For the Amarula White Chocolate Fudge: Place the white caster sugar, double cream and Amarula into another heavy bottomed saucepan.
- Place over medium heat and insert a candy thermometer into the sugar solution.
- Continue to stir until the mixture reaches 113-115°C (237-239°F).
- Once the mixture reaches the desired temperature, remove from the heat and stir in the white chocolate pieces.
- Stir continuously for 5 to 10 minutes, or until thickened.
- Retrieve the butterscotch fudge from the freezer and pour the white fudge evenly over the butterscotch layer.
- Transfer the tin to the fridge and allow it to set. For best results, leave it in the fridge overnight.
- The next day, remove the fudge from the fridge. Remove from the tin and peel off the baking parchment.
- Slice the fudge into 2.5cm (1in) squares and serve at an adult Halloween party.
Notes
- I actually buttered the tin first before lining it with baking paper, in order for the paper to stay in place as I pour in the fudge. It’s better to use a thicker baking paper, which is more durable.
- Storage: Place the fudge in an airtight container at room temperature, which should last for up to 2 weeks. Alternatively, you can refrigerate it if you so desire and it will keep for up to 3 weeks. Lastly, you can freeze fudge and keep it in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Boil
- Cuisine: British
Nutrition
- Serving Size: A small cube
- Calories: 136
- Sugar: 23.1 g
- Sodium: 19.2 mg
- Fat: 3.9 g
- Saturated Fat: 2.4 g
- Trans Fat: 0.1 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 0.4 g
- Cholesterol: 10.7 mg