Preparation Steps

• Line an 8x8 inch baking dish with parchment paper that has been sprayed with cooking spray and set aside.
• To make the bottom Butterbeer Fudge Layer: In a medium sized saucepan over medium high heat, heat up the salted butter, marshmallow crème, sweetened condensed milk, granulated white sugar, and caramel syrup, stirring constantly.
• Once the mixture starts to boil, set a timer for 4 minutes, and stir the mixture thoroughly for the entire time. The mixture should turn a golden-brown color.
• At 4 minutes, the butterbeer fudge layer will start to thicken. Add in the butterscotch chips and mix until smooth.
• Remove from the heat and keep whisking the mixture for another 1-2 minutes. It should continue to thicken, but not enough that it won’t pour.
• Pour into an 8x8 pan and set in the freezer to chill.
• To make the white chocolate layer: Use another saucepan to heat up the granulated white sugar, salted butter, marshmallow crème, and sweetened condensed milk, stirring continuously.
• Once the mixture starts to boil, turn the heat down to medium and set a timer for 2 minutes, and stir the mixture constantly.
• Take the pan off heat and incorporate the white chocolate chips until melted. Do not overstir as white chocolate tends to seize very easily.
• As soon as the chocolate has melted, immediately pour white chocolate over the butterscotch layer and gently smooth to the edges.
• Place fudge in either the refrigerator for 2-3 hours or freezer for an hour until completely set and chilled.
• Cut into small 1-inch cubes and serve.