This post may contain affiliate links. Please read my disclosure.
This delicious Butterbeer Fudge with a hint of rum is the perfect copycat version of the Honeydukes treat at Universal Studios.
Be sure to sign up for my email list….seasonal recipes in your inbox every week!
We recently got back from a Spring Break trip to Universal Studios and Santa Monica. I think we ate our weight in treats at Universal Studios and one of our favorites was the frozen Butterbeer and the Butterbeer Fudge. (Click the links to see all the details for our trip and all the food we ate. Oy!)
We stopped at Honeydukes in the Wizarding World of Harry Potter and came across a candy counter that all sorts of delicious things, but the Butterbeer Fudge caught my eye. We got one piece and everyone had a little sample and then begged for more. That’s when I knew I add to add a copycat butterbeer fudge to my list of easy fudge recipes.
I sent the fudge to hubby’s work so I wouldn’t eat it and within the first hour the guys were begging for the recipe. I’d say that makes this a winner!
Butterbeer Fudge
This delicious Butterbeer Fudge with a hint of rum is the perfect copycat version of the Honeydukes treat at Universal Studios.
Ingredients
Bottom Layer!
- 3 cups butterscotch chips
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup powdered sugar
- 1/4 cup butter
- 1/4 tsp rum extract
- 1/2 tsp butter extract
Top Layer!
- 1 1/2 cups white chocolate chips
- 2 tbls butter
- 1/2 of a 14-ounce can sweetened condensed milk
- 1/4 cup powdered sugar
- 1/4 tsp vanilla
Instructions
- Prepare a 9x9 inch pan with wax paper or tin foil.
- In a large microwave safe bowl combine butterscotch chips and butter. Heat in microwave for one minute and stir until smooth. Continue to heat in 15 second bursts if needed. Stir in milk, powdered sugar and extracts.
- Pour mixture into prepared pan and place in the freezer for 30 minutes to start to set up.
- Meanwhile, in a separate microwave safe bowl combine the white chocolate chips and butter. Heat in microwave for one minute and stir until smooth. Continue to heat in 15 second bursts if needed. Stir in milk, powdered sugar, and vanilla.
- Let cool slightly and then pour gently over the top of the first layer. Place in the refrigerator to finish setting up.
- Cut into 64 bite sized pieces.
Nutrition Information:
Serving Size: 1Amount Per Serving: Calories: 44Total Fat: 2.1gSaturated Fat: 1.3gCholesterol: 6.5mgSodium: 26.6mgCarbohydrates: 4.4gSugar: 4.3gProtein: 1.8g
Butterbeer Fudge
Be sure to follow me on Instagram and tag #amftrecipes when you share one of my recipes….so I can see all the wonderful recipes YOU make!
Connect with Around My Family Table!
Make sure to follow me on social media, so you never miss a post!
Facebook | Twitter | Pinterest | Instagram | Bloglovin’ | Google+
Sign up to receive seasonal recipes once a week or
receive an email in your inbox for each new recipe:
Turned out great except the butterscotch was such a strong sweet flavor you can only eat a very tiny piece at a time… the universal stuff had a lighter butterscotch taste I’m not sure how to fix this
I made the butterscotch layer and had it cooling off in the freezer when I realized I hadn’t put in the sweetened condensed milk! So I melted the butterscotch layer again and added the sweet milk. I let it get cold in the freezer again and put the white topping layer on. After a night in the fridge, it was ready. It turned out a little dense, but tasted great!!
Glad it ended up working out for you. It’s so tasty. Enjoy. w-
Taste was great but they were really soft. I dont think it needs the butter, and if cooked long enough it won’t need the powdered sugar either.
I think I know why people are having problems with the butterscotch layer not setting up right. It’s 3 cups of butterscotch chips (a famous name brand comes in an 11 ounce bag) so you would need two bags to measure out using a dry cup to get the correct amount because that famous brand has only an 11 ounce bag and you will need 2 bags. Usually the cup and a half for the top layer is within the one bag no matter what brand you use. This was bugging me so deduced that may be the problem. It was with me the first time. I looked at several recipes and most used just one bag instead of stating 3 cups. Fwiw.
Ohhh…good call Denise. I do have amounts listed (and not listed by the bag), but I bet you’re right about people not getting enough for the butterscotch layer. w-
You bet 🙂
Hello Wendy.
We LOVE this fudge! My daughter makes it, and has delivered many pieces of this to numerous people, including several Harry Potter fans in our circle of friends. It’s been a great pick-me-up, especially during this challenging and isolating season.
One question about preparing the pan with wax paper or foil, though. How exactly do you do that? We’ve done it a couple of ways, but each time, we end up having to shave off pieces that don’t look too nice. We’re trying to figure out a more effective method.
Suggestions?
Thank you!!
Hi Cathy, so glad y’all love the fudge! It’s so good. 🙂 I use the wax paper/foil in order to pull it all out to cut it nicely. I do have to take off a bit on the sides to get a nice clean cut…and that’s the part I eat. lol. You don’t have to use the paper/foil if you don’t mind just cutting it out of the pan. w-
Hi, thanks for this recipe, it looks delicious. I would love to make these as we visited Universal Studios last year and loved both butterbeer and this fudge! However, I cannot buy butterscotch chips where I live, could you recommend a substitude? For instance would some butter caramels work? Thank you for the answer.:)
Hi. I’m not sure what butter caramels are. I’m not really sure what a good sub would be for the butterscotch chips, sorry. Have you tried Amazon? I’ve ordered from there before. w-
I hate leaving comments when I didn’t follow the recipe, but butterscotch pieces are made in a plant with peanuts and my son has a peanut allergy. Improvisation! I substituted 1/2 the sweetened condensed milk with butterscotch ice cream topping and found some caramel extract at a bakery supply store which I added about 1/2oz. So the bottom is butterscotchy. The top I needed to have the marshmallowy flavor to it so at the same store I picked up marshmallow extract and added 1/4oz. My son raved about the flavor. Thank you for the inspiration.
So glad that you were able to make it your own and that y’all liked it. I didn’t know that about butterscotch pieces…good to know. w-
I followed the recipe and made sure to mix everything. I had some trouble melting the chips. I think that may have been the issue, but I am not sure. The bottom layer (butterscotch layer) was super soft and the top layer was really hard. When I melted the butterscotch it was really wet. When I went to cut the fudge, the bottom just pulled away from the top.
I followed the recipe and the consistency of the bottom layer didn’t set correctly. As a result I could not cut it and the top layer pulled away from the bottom. I had to scrap the whole thing. I’m not sure what happened, but it definitely didn’t look like the picture.
Oh no..I’m so sorry to hear that. Would you mind telling me more about what you did and didn’t do for the recipe so we can troubleshoot what’s going on. I’ve made this several times with good results and want to make sure you do too. w-
Are your proportions in your video different than in your recipe? Because I followed the recipe and 1/2 cup butter did not get anything like yours in the video.
Hi Andrea, No I don’t believe so. I’ll double check everything. But consistency will look different if your chocolate had cooled more than mine or if it was hotter than mine. There are lots of little variables that will make it appear different. Let me know how it turns out. w-
Must. Try. 🙂 YUM!