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Creamy Butterbeer Fudge

Butterbeer Fudge
15 minutes active; 2+ hours inactive to prepare 2 dozen

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

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