Bookish Baking #1: Butterbeer Fudge

Hi Friends!
Today I am super excited to be sharing with you all a Butterbeer Fudge recipe! I also have a video of me making the fudge if you want to follow along with that! The recipe is below and I hope you enjoy making this delicious wizarding world treat!



  • 3/4 cup butter
  • 1/2 cup half and half
  • 7.5 oz jar of marshmallow creme
  • 2 cups granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 1/2 tsp. rum extract
  • 1 1/2 tsp. imitation butter extract
  • 11 oz. butterscotch chips


  • Prepare an 8×8 pan by lining it with tin foil and spraying with non-stick cooking spray.
  • In a saucepan, add in the butter, half and half, marshmallow cream, granulated and brown sugars. Stir to combine. Place over medium heat and stir constantly.
  • Once the mixture comes up to a boil. let boil for 5 minutes. Don’t mistake the air pockets from mixing for boiling.
  • Once the mixture has boiled for 5 minutes, remove from the heat and add in the extracts and butterscotch chips. Mix until the chips are completely melted.
  • Pour into the prepared pan and give it a few taps to smooth the top.
  • Place in the fridge and let chill. Cut and serve.


For a softer fudge, add the marshmallow cream after the mixture has boiled for 5 minutes. Half and half is equal parts whole milk and light cream. It’s also known as half cream in the United Kingdom.
Hope you enjoyed and let me know if you try it yourself!
XOX Shelby Grace

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