Butterbeer Fudge Recipe inspired by Harry Potter is rich, creamy, and loaded with butterscotch flavor. A magical treat for parties, holidays, or Potter fans!
If you’re a Harry Potter fan or just love sweet, buttery treats, this butterbeer fudge recipe is pure magic. With rich butterscotch flavor, creamy texture, and a hint of vanilla, it captures the essence of the beloved wizarding drink in bite-sized form. Perfect for themed parties, gifting, or indulging your sweet tooth, this easy fudge is a must-try for any dessert lover.
If you love grabbing a Harry Potter Butterbeer at Universal Studios, you’ll definitely want to try this butterbeer fudge recipe. With two delicious layers, it delivers all the magical flavor in one irresistible treat.
Harry Potter fans might also like to make this delicious Butterbeer Ice Cream Recipe, Harry Potter Butterbeer Cookies, or Harry Potter Cupcakes.
Table of contents
Why We Love This Recipe
- Inspired by Harry Potter: Captures the nostalgic, magical flavor of classic Butterbeer.
- Two rich layers: Butterscotch and vanilla come together for the perfect sweet bite.
- Easy to make: No candy thermometer required. Great for beginners or quick prep.
- Perfect for parties: A hit at themed events, holiday gatherings, or movie nights.
- Great for gifting: Wrap up squares for a fun, homemade gift any fan will love.
- Make-ahead friendly: Stores well in the fridge or freezer, making it ideal for prepping ahead.
Ingredients
For the Bottom Layer
- Butterscotch Chips. Try to use a good quality butterscotch.
- Sweetened Condensed Milk. This gives the fudge the perfect sweetness.
- Powdered Sugar. I think it’s worth the extra effort to sift the flour.
- Butter. Use real butter.
- Marshmallow Creme. Store bought is fine or use Homemade Marshmallow Fluff.
Top Layer
- White Chocolate Chips. I prefer Ghirardelli white chocolate, but you can use any good quality brand.
- Vanilla Extract. Pure vanilla extract will give the fudge the best flavor.
Get the complete list of ingredients at the bottom of the page.
How to Make Butterbeer Fudge
- Step 1 – Prepare the pan. Line an 8X8 square pan or 9X9 inch pan with parchment paper or tin foil. Spray with non-stick spray. Make sure to generously spray all of the parchment paper.
Step 2. Get out a saucepan or pot and combine the sugar, butter, marshmallow creme and sweetened condensed milk. Heat over medium heat until the mixture begins to slightly boil. Boil for approximately 5 minutes stirring constantly. Then remove from the heat and stir in the butterscotch chips until melted.
Step 3. Spread the mixture into the bottom of the baking dish. I like to place in the freezer while I prepare the top layer. This will ensure that it is set and ready for the top layer. You do not want the layers to blend together.
Step 4. Get out a small saucepan to make the white layer. Combine the butter, sweetened condensed milk, marshmallow creme and powdered sugar over medium high heat.
Step 5. Stir constantly and once the mixture begins to boil, cook for 2-3 more minutes. Keep stirring so the mixture does not burn.
Step 6. Remove from the heat. Stir in the white chocolate chips.
Step 7. Stir until melted and combined.
Step 8. Pour the white vanilla layer over the butterscotch layer in the prepared pan. Gently smooth the vanilla fudge mixture so it is even.
Step 9. Refrigerate for 2-3 hours (or overnight) to let the fudge set. Cut into squares, serve and enjoy!
Pro Tips
- Stir constantly. While the mixture is heating and boiling, it is important that you stir constantly. It will burn if you do not continuously stir. Start stirring right away and don’t wait until it boils.
- Set the timer. It is important that the fudge mixture boils for a set amount of time. This will ensure it sets properly.
- Remove from heat. When making the top layer, remove the pan from heat before adding the white chocolate chips so it does not seize.
- Allow the bottom layer to set. This layer needs to go in the freezer to set while you make the top layer. This will ensure the layers are defined and don’t blend together.
- Prepare the pan. Make sure that you line the pan with parchment paper and spray it with non stick cooking spray. It will make it much easier to remove the fudge from the pan. You can lift the entire pan of fudge out of the pan and cut into squares.
Storage
Store leftovers in an airtight container for up to 2-3 weeks. We recommend placing wax paper in between the layers of fudge to prevent them from sticking.
How to Freeze?
Place the Harry Potter Butterbeer Fudge inside an airtight container. Place layers of wax paper in between the fudge. This makes it easy to grab a couple of squares when you just want a few.
Allow to thaw in the fridge when ready to enjoy. Then let it come to room temperature. It will last up to 3 months in the freezer if you wrap it properly.
More Easy Fudge Recipes
- Eggnog Fudge
- Easy Peanut Butter Fudge Recipe
- Chocolate Peanut Butter Fudge Recipe
- White Chocolate Peppermint Fudge Recipe
Give this Copycat Butterbeer Fudge Recipe a try. Let us know how it turns out for you in the comment section.
Harry Potter Butterbeer Fudge
Ingredients
For the Bottom Layer:
- 3 cups Butterscotch Chips
- 1 can Sweetened Condensed Milk 14 oz can
- 1/2 cup Powdered Sugar
- 3/4 cup Butter
- 4 oz Marshmallow Creme
For the Top Layer:
- 1 1/2 cup White Chocolate Chips
- 1/2 cup Butter
- 7 oz Sweetened Condensed Milk
- 3 oz Marshmallow Creme
- 1/4 cup Powdered Sugar
- 1/4 teaspoon Vanilla Extract
See how we calculate recipe costs.
Instructions
- Line an 8X8 or 9X9 baking dish with parchment paper and spray it with non-stick cooking spray.
- For the Bottom Layer:
- Combine the sugar, butter, marshmallow creme and sweetened condensed milk in a small saucepan.
- Stir and heat over medium high until the mixture begins to slightly boil. Boil for approximately 5 minutes stirring constantly.
- Then remove from the heat and stir in the butterscotch chips. Stir until the chips are melted.
- Spread the mixture into the bottom of the baking dish. Set in the freezer to set while you prepare the top layer.
For the Top Layer:
- Combine the butter, sweetened condensed milk, marshmallow creme and powdered sugar in a small saucepan over medium high heat.
- Stir constantly and once the mixture begins to boil, cook for 2-3 more minutes.
- Remove from heat and stir in the white chocolate chips until they are melted and combined.
- Pour over the butterscotch layer and gently smooth out the top.
- Refrigerate for 2-3 hours (or overnight) to let the fudge set. Cut into squares, serve and enjoy!
