Butterbeer Fudge for Christmas!
I told you I've gone a little crazy with butterbeer flavored everything right now. My Butterbeer flavor differs slightly from the real thing, but it is super tasty! I have had really good feedback from people about the butterbeer fudge I made for Christmas.
For this, you will be making this recipe twice, so you can do layers. Once with Butterscotch chips, and one with White Chips and Maple flavoring. So, the ingredients listed are for 1 layer only. I have listed a second group for the top layer.
Butterscotch Layer
Ingredients:
3/4 Cups Butter/Margarine (1 1/2 sticks)
2/3 Cup or 5 oz. can Evaporated Milk
3 Cups Sugar (White)
1 (7 oz.) Marshmallow Cream
2 (12 oz.) packages of Butterscotch Chips
1 teaspoon Vanilla
Directions:
1) Melt butter/margarine over medium heat in a medium saucepan. Add evaporated milk and sugar.
2) Bring to a rolling boil. Keep at a rolling boil 3 - 5 minutes, until you can form a soft ball when dropping a bit into cold water.
3) Remove from heat and add marshmallow cream and vanilla.
4) Stir until marshmallow cream is melted.
5) Add Butterscotch chips and stir until melted.
6) Put in a greased/sprayed cake pan 9x13. Cool in fridge while you make the second layer.
Maple Layer
Ingredients:
3/4 Cups Butter/Margarine (1 1/2 sticks)
2/3 Cup or 5 oz. can Evaporated Milk
3 Cups Sugar (White)
1 (7 oz.) Marshmallow Cream
2 (12 oz.) packages of White Chips
1 Tablespoon Maple flavoring
Directions:
1) Melt butter/margarine over medium heat in a medium saucepan. Add evaporated milk and sugar.
2) Bring to a rolling boil. Keep at a rolling boil 3 - 5 minutes, until you can form a soft ball when dropping a bit into cold water.
3) Remove from heat and add marshmallow cream and Maple flavoring.
4) Stir until marshmallow cream is melted.
5) Add white chips and stir until melted.
6) Pour on top of the Butterscotch fudge layer that is in the fridge. Spread out evenly. Put back in the fridge to cool for 2 hours or more until fudge is solid.
