Table of Contents
Harry Potter Butterbeer Fudge (copycat recipe) is packed with delicious butterscotch and white chocolate flavors. This smooth and creamy homemade fudge makes bite-size treats that resemble a miniature glass of butterbeer, and will make the little wizards in your life oh so happy!
Easy Homemade Fudge Recipe
Contrary to its name, this delicious Butterbeer Fudge is completely alcohol free. It’s fun title is inspired by the drink made famous by Harry Potter.
In fact, they sell a similar style of fudge at Harry Potter World in Universal Studios. But, with my recipe, there’s no need to travel outside your own kitchen to enjoy this magically good sweet.
This yummy treat is so easy to make and takes just 5 minutes to prep. Then, simply pop it in the fridge or freezer to chill and you’ve got bite size sweets to feed a crowd of kiddos–or to snack on yourself.
My kids and their friends go crazy for this homemade fudge, and I have a feeling yours will, too!
Why We Love This Recipe
- Quick and easy to make
- Kid-friendly and approved
- Easy homemade fudge recipe
- Creamy, delicious dessert
- Bite-size pieces for a quick snack
- Makes a huge batch, perfect for a crowd
- Copycat fudge that people absolutely love
- Can be stored in the freezer up to 3 months
- Stovetop only, no-bake recipe
- Simple ingredients list, includes pantry staples
- Marshmallow créme
- Sweetened condensed milk
- Granulated white sugar
- Caramel ice cream syrup
- Butterscotch chips
- White chocolate chips
How to Make Harry Potter Butterbeer Fudge Recipe (copycat recipe)
This recipe will come together in 3 easy steps. First you will create the butterscotch layer, then follow the same process to make the white chocolate layer. Lastly, let your fudge chill until it’s ready to be cut.
Heat butter, creme, condensed milk, sugar, and caramel syrup. Stir constantly. When the mixture starts to boil, set the timer for 4 minutes, and stir the entire time.
Pro-tip: As the mixtures are being heated and brought to a boil, they need to be stirred continuously or the mixture will burn. Don’t wait until it is boiling to start stirring.
Add in the butterscotch chips and mix until smooth.
Remove from heat and whisk for 1-2 minutes more. Pour into an 8×8 pan and place in the freezer.
Heat butter, creme, condensed milk, and sugar. Stir constantly.
When the mixture starts to boil, set the timer for 2 minutes, and stir the entire time.
Remove from heat and mix in the white chocolate chips.
Pour over the top of the butterscotch layer.
Pro-tip: For a fun “foam” that resembles the foam on a butterbeer drink, you can make the white chocolate layer thinner than the butterscotch layer.
Place back into the freezer or fridge for 2-3 hours before cutting into 1-inch cubes.
Variations / Options / Add-ins
- SALTED BUTTER: You can switch this out for unsalted butter, but add a pinch or two of salt to help offset the sweetness.
- MARSHMALLOW CREME: You will need a 7 ounce jar of marshmallow cream for this recipe.
- CARAMEL SYRUP/ICE CREAM TOPPING: I prefer using the thick caramel ice cream topping, but any chocolate syrup will work.
Frequently Asked Questions
Store your homemade fudgeis best stored at room temperature in an airtight container. Fudge stored at room temperature in an air-tight container will last 7 to 14 days.
You can also freeze fudge for a few months. We recommend individually wrapping the pieces of fudge in freezer wrap and then sticking them in a freezer bag. Thaw in the refrigerator before enjoying.
You can most definitely make your fudge ahead of time. It’s best to let it chill for about 3 hours, then cut it into individual squares, while it’s not frozen.
Then, place it in an airtight container in the fridge until you’re ready to serve. If you’re planning to make it more than 24 hours ahead, it helps it to keep better by wrapping the pieces individually.
Here are the steps to take if you have trouble getting your fudge to set:
The butterscotch layer will act slightly differently than the white chocolate layer because of the two different types of chocolates.
It’s important to boil the butterscotch layer for exactly 4 minutes over medium-high heat.
I recommend setting a timer and adding in the butterscotch chips right at the 4-minute mark. You do not want to undercook this layer or it won’t set.
The mixture should be thick, but still pourable. It’s easier to underset the butterscotch layer than the white chocolate layer.
It’s much easier to overcook the white chocolate layer, so only boil the mixture for 2 minutes.
For the white chocolate layer, don’t forget to take the mixture off of the heat before adding in the white chocolate chips. Stir until the chips are just melted and no longer, or the mixture will seize up and you will need to start again.
You can tell if your mixture has seized up if it becomes extremely thick and liquid releases out of the mixture.
When visiting The Wizarding World Of Harry Potter at Universal Orlando Resorts, you can find their version of Butterbeer Fudge at Universal Studios Florida in Diagon Alley at Sugarplum’s Sweetshop or at Universal Islands of Adventure in Hogsmeade at Honeydukes
More Homemade Fudge Recipes
Harry Potter Butterbeer Fudge
Butterbeer Fudge Layer:
- 10 tbsp salted butter (1 ¼ sticks)
- 4 ounces marshmallow crème (¾ cup) (a little over half the 7 ounce jar)
- ¾ cup sweetened condensed milk
- ½ cup granulated white sugar
- ¼ cup caramel ice cream syrup/topping
- 1 11 ounce bag butterscotch chips
White Chocolate Layer:
- ½ cup granulated white sugar
- ½ cup salted butter (1 stick)
- 3 ounces marshmallow crème (a little over ½ cup) (the rest of the 7 ounce jar)
- ¼ cup sweetened condensed milk
- 1 cup white chocolate chips
- Line an 8×8 inch baking dish with parchment paper that has been sprayed with cooking spray and set aside.
- 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.
- Once the mixture starts to boil, set a timer for 4 minutes, and stir the mixture thoroughly for the entire time. The mixture should turn a golden-brown color.
- At 4 minutes, the butterbeer fudge layer will start to thicken. Add in the butterscotch chips and mix until smooth.
- Remove from the heat and keep whisking the mixture for another 1-2 minutes. It should continue to thicken, but not enough that it won’t pour.
- Pour into an 8×8 pan and set in the freezer to chill.
- To make the white chocolate layer: Use another saucepan to heat up the granulated white sugar, salted butter, marshmallow crème, and sweetened condensed milk, stirring continuously.
- Once the mixture starts to boil, turn the heat down to medium and set a timer for 2 minutes, and stir the mixture constantly.
- Take the pan off heat and incorporate the white chocolate chips until melted. Do not overstir as white chocolate tends to seize very easily.
- As soon as the chocolate has melted, immediately pour white chocolate over the butterscotch layer and gently smooth to the edges.
- Place fudge in either the refrigerator for 2-3 hours or freezer for an hour until completely set and chilled.
- Cut into small 1-inch cubes and serve.