Butterbeer Fudge
Tags: Dessert
Yield: 12
- 1 3/4 Cups Sugar
- 1 Jar (7 oz.) Marshmallow Creme
- 3/4 Cup Evaporated Milk
- 1/2 Stick Butter
- 1 Cup Butterscotch Chips
- 3/4 Cup White Chocolate Chips
- 3/4 Teaspoon Rum Extract
- 1/4 Teaspoon Vanilla Extract
- Line 8-inch square pan with parchment paper, extending paper over edges of pan.
- Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil; boil and stir 5 minutes.
- Remove from heat. Gradually stir in white chocolate and butterscotch chips, ¼ cup at a time, stirring until the chips are completely melted. Stir in the vanilla and rum extracts. Pour into prepared pan; cool until set.
- Remove from pan; place on cutting board. Peel off paper. Cut into squares. Store tightly covered in cool, dry place. Enjoy!
