The lusciousness of all the rich ingredients like marshmallow crème evaporated milk, butterscotch chips, white chocolate chips team up to give this classic butterbeer fudge recipe a creamy consistency flavored with a hint of vanilla and rum extract: think butterscotch fudge gone wild. Smart Recipes, European Recipes, Dairy Recipes, Recipes Dairy European Butterbeer Fudge Butterbeer Fudge Recipe | PT25M Serves 12 Ingredients: 1.75 Cups Sugar 8 Ounces Marshmallow Crème 0.75 Cup Evaporated Milk 4 Tablespoons Butter 1 Cup Butterscotch Chips 0.75 Cup White Chocolate Chips 0.75 Teaspoon Rum Extract 0.25 Teaspoon Vanilla Extract Line an 8-inch square pan with parchment paper, extending paper over the edges of the pan. In a heavy 3-quart pan, add butter, sugar, evaporated milk and marshmallow crème over medium heat and bring to a boil, stirring continuously. Cook for another five minutes, stirring continuously. Remove from heat. Slowly, stir in butterscotch and white chocolate chips, 1/4 cup at a time until the chips are melted completely. Stir in extracts and place into the prepared pan evenly. Keep aside to cool until set. Carefully, remove fudge along with parchment paper from pan and place onto a cutting board. Carefully, remove paper and cut into squares. You can store these fudge squares in an airtight container.



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