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Butterbeer Fudge Recipe

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This recipe for Butterbeer Fudge, by , is from The Clarke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Clarke

Category:
Category:

Ingredients:  
Ingredients:  
1 (12.25 oz.) jar butterscotch spoonable topping
3 cups white chocolate chips or white melting chocolate
1 (4.6 oz.) container marshmallow creme
1/4 teaspoon sea salt, optional
1/2 teaspoon vanilla extract
3/4 teaspoon rum extract, optional

Directions:
Directions:
1. Grease a 9x9-inch glass baking dish with butter or nonstick spray, or line with parchment paper.
2. First layer: Pour spoonable butterscotch topping into a large saucepan over medium-high heat and bring to a boil. Cook until mixture reaches 237 F.
3. Stir in white chocolate chips, then remove from heat and stir in marshmallow creme until smooth.
4. Stir in salt, vanilla extract and rum extract, if using, then pour mixture into greased or lined baking dish and let set.
5. Optional: place in refrigerator to speed up setting process.
6. Optional: lightly grease a knife with non-stick spray before cutting fudge into squares. Slice, serve and enjoy!

 

 

 

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