Madam Rosmerta’s Butterbeer Fudge
It should be noted that despite it’s name, butterbeer has only a very slight alcohol content. It’s been known to get house elves drunk, but only because their bodies are so tiny and they have no tolerance whatsoever on account they rarely drink the stuff. For wizards and muggles, butterbeer merely has a delicious flavor and though it will help lower inhibitions, it’s on account of its magical qualities rather than any afore suggested ingredient hi-jinx. That being said, because of it’s ‘slightly’ questionable name, Madam Rosmerta decided to create a less questionable Butterbeer Fudge. While traditional butterbeer is most likely found at Hogsmeade or elsewhere in the wizarding world, Madam Rosmerta decided to make her butterbeer fudge recipe free for muggles and wizards alike. Because she’s a giver, and that’s how she rolls. Enjoy.
What You Need To Make Madam Rosmerta’s Butterbeer Fudge:
- 1 3/4 Cups Sugar
- 1 Jar (7 oz.) Marshmallow Creme
- 3/4 Cup Evaporated Milk
- 1/2 Stick Butter
- 1 Cup Butterscotch Chips
- 3/4 Cup White Chocolate Chips
- 3/4 Teaspoon Rum Extract
- 1/4 Teaspoon Vanilla Extract
How To Make Madam Rosmerta’s Butterbeer Fudge:
Line 8-inch square pan with parchment paper, extending paper over edges of pan.
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.
Remove from heat. Gradually stir in white chocolate and butterscotch chips, ¼ cup at a time, stirring until the chips are completely melted. Stir in the vanilla and rum extracts. Pour into prepared pan; cool until set.
Remove from pan; place on cutting board. Peel off paper. Cut into squares. Store tightly covered in cool, dry place. Enjoy!
Madam Rosmerta's Butterbeer Fudge
Ingredients
- 1 ¾ Cups Sugar
- 1 Jar 7 oz. Marshmallow Creme
- ¾ Cup Evaporated Milk
- ½ Stick Butter
- 1 Cup Butterscotch Chips
- ¾ Cup White Chocolate Chips
- ¾ Teaspoon Rum Extract
- ¼ Teaspoon Vanilla Extract
Instructions
- Line 8-inch square pan with parchment paper, extending paper over edges of pan.
- 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.
- Remove from heat. Gradually stir in white chocolate and butterscotch chips, ¼ cup at a time, stirring until the chips are completely melted. Stir in the vanilla and rum extracts. Pour into prepared pan; cool until set.
- Remove from pan; place on cutting board. Peel off paper. Cut into squares. Store tightly covered in cool, dry place. Enjoy!
Madam Rosmerta’s Butterbeer Fudge
Ingredients
- 1 ¾ Cups Sugar
- 1 Jar 7 oz. Marshmallow Creme
- ¾ Cup Evaporated Milk
- ½ Stick Butter
- 1 Cup Butterscotch Chips
- ¾ Cup White Chocolate Chips
- ¾ Teaspoon Rum Extract
- ¼ Teaspoon Vanilla Extract
Instructions
- Line 8-inch square pan with parchment paper, extending paper over edges of pan.
- 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.
- Remove from heat. Gradually stir in white chocolate and butterscotch chips, ¼ cup at a time, stirring until the chips are completely melted. Stir in the vanilla and rum extracts. Pour into prepared pan; cool until set.
- Remove from pan; place on cutting board. Peel off paper. Cut into squares. Store tightly covered in cool, dry place. Enjoy!
