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Slices of two tone butter fudge

Butterbeer Fudge

★★★★★

5 from 1 review
  • Author: Michelle Minnaar
  • Total Time: 40 minutes
  • Yield: 60 cubes 1x
  • Diet: Vegetarian

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

  1. Line a 30x22cm (12 x 8.5in) tin with baking paper. Set aside.
  2. For the Amarula Butterscotch Fudge: Pour the golden caster sugar, double cream and Amarula into a large heavy bottomed saucepan.
  3. Place over medium heat and insert a candy thermometer into the sugar solution.
  4. Stir constantly. Once the mixture reaches a temperature of 100°C (212°F), add in the butterscotch chips.
  5. Continue to stir until the mixture reaches 113-115°C (237-239°F).
  6. Remove from the heat, remove the thermometer and beat mixture until the mixture thickens. This will take approximately 10 minutes.
  7. Transfer the contents to the lined tin then place in the freezer.
  8. While the butterscotch fudge is cooling, you can cook the white fudge.
  9. For the Amarula White Chocolate Fudge: Place the white caster sugar, double cream and Amarula into another heavy bottomed saucepan.
  10. Place over medium heat and insert a candy thermometer into the sugar solution.
  11. Continue to stir until the mixture reaches 113-115°C (237-239°F).
  12. Once the mixture reaches the desired temperature, remove from the heat and stir in the white chocolate pieces.
  13. Stir continuously for 5 to 10 minutes, or until thickened.
  14. Retrieve the butterscotch fudge from the freezer and pour the white fudge evenly over the butterscotch layer.
  15. Transfer the tin to the fridge and allow it to set. For best results, leave it in the fridge overnight.
  16. The next day, remove the fudge from the fridge. Remove from the tin and peel off the baking parchment.
  17. 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

Keywords: butterbeer fudge, Harry Potter dessert, halloween fudge, amarula fudge recipe, butterscotch fudge, white chocolate fudge

Find it online: https://www.greedygourmet.com/recipes-by-course/desserts/butterbeer-fudge/