Snape's Butterbeer Fudge
Mikaela RenshawAs Professor Snape can tell you, both candy making and potions are an exact science. This recipe comes from none other than the Half-Blood Prince himself. He made this during his youth as a holiday gift for young Lily Potter. It was a gift and treat she loved dearly. Professor Snape rarely made this recipe in his later years, but it remained a favorite of his... Always.
Ingredients
Butterscotch Layer
- 1 1/2 sticks butter unsalted
- 3 cups sugar
- 5 oz. evaporated milk
- 7 oz. marshmallow creme
- 12 oz. butterscotch chips
- 1 1/2 tsp. vanilla extract
- 2 1/2 Tbsp. water hot (heat separately)
White Chocolate Layer
- 3/4 stick butter unsalted
- 1 1/2 cups sugar
- 2 1/2 oz. evaporated milk
- 3 1/2 oz. marshmallow creme
- 6 oz. white chocolate chips
- 3/4 tsp. vanilla extract
- 1 1/4 Tbsp. water hot (heat separately)
Instructions
Butterscotch Layer
- Grease a 13" by 9" glass pan with butter or shortening.
- Place butter in large saucepot to melt over medium heat.
- Once butter is melted, add sugar and evaporated milk to pot. Stir continuously until the mixture reaches 234°F.
- Once mixture reaches 234°F, turn off heat and add butterscotch chips to pot. Stir until melted completely.
- Mix in marshmallow creme, vanilla extract, and heated water.
- Pour completed butterscotch mixture into greased pan.
White Chocolate Layer
- Using a small pan, repeat butterscotch layer Steps 2–5 for the white chocolate layer.
- Pour white chocolate mixture over butterscotch layer in pan.
Cooling & Serving
- Let fudge cool completely at room temperature.
- Cut fudge as desired.
Notes
- Hot sugar can be dangerous. Use care.
- The ball of the candy thermometer should never touch the bottom or sides of the pot. This will result in a false reading.
- If you're having a hard time measuring the temperature of the sugar syrup, try tilting the pot so it pools to one side. This will give a more accurate reading.
- 24 servings is based on fudge pieces cut quite large.