Ingredients
Method
Preparation
- Begin by lining an 8x8 inch baking dish with parchment paper, spritz it gently with cooking spray, and set aside.
Butterbeer Fudge Layer
- In a saucepan over medium-high heat, combine salted butter, marshmallow crème, sweetened condensed milk, granulated sugar, and caramel syrup.
- Stir until bubbling and golden-brown, about four minutes.
- Add butterscotch chips and stir until melted and smooth.
- Pour the mixture into the prepared baking dish and place it in the freezer.
White Chocolate Layer
- In another saucepan, mix granulated sugar, salted butter, remaining marshmallow crème, and sweetened condensed milk over medium heat.
- Once boiling, reduce heat and simmer for two minutes while stirring constantly.
- Remove from heat and stir in white chocolate chips until melted.
- Pour this creamy layer over the chilled butterscotch layer and smooth it out.
Setting and Serving
- Refrigerate for 2-3 hours or freeze for about one hour.
- Once firm, cut into 1-inch cubes and serve.
Notes
For a whimsical touch, thin out the white chocolate layer for a foamy effect. Store in an airtight container for up to two weeks.