Butter Beer Fudge 1lb Etsy
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.
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Grease a 9x9-inch glass baking dish with butter or nonstick spray, or line with parchment paper. First layer: Pour spoonable butterscotch topping into a large saucepan over medium-high heat and bring to a boil. Cook until mixture reaches 237º F. Stir in white chocolate chips, then remove from heat and stir in marshmallow creme until smooth.
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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.
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Once it starts to boil set a timer for roughly five minutes. Stir constantly until it reaches a soft ball stage at a temperature of about 230 degrees. (Use your candy thermometer to verify temperature.) Remove from heat Mix in 3 capfuls of rum extract and butterscotch chips. - This is the source of your butterbeer flavoring for this recipe.
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Spray it with nonstick spray, then set aside. Next, add the butterscotch chips to a glass bowl, and melt in the microwave in increments of 30 seconds. Stir as you go, being careful not to overheat. Once melted, add in 8 oz of the vanilla frosting and mix thoroughly. Pour them into the pan and spread along the bottom.
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Stir continuously for 5 to 10 minutes, or until thickened. Retrieve the butterscotch fudge from the freezer and pour the white fudge evenly over the butterscotch layer. Transfer the tin to the fridge and allow it to set. For best results, leave it in the fridge overnight.
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Step Seven: Add on sprinkles and use parchment paper to gently press in and flatten the fudge. Refrigerate and slice and serve once the fudge is set. Storing. Room Temperature - You can store this butter beer fudge at room temperature in an airtight container for 7-14 days. Then when you want a slice or two, remove and enjoy. Freezer - You can also freeze this fudge for 3-4 months.
The Lonely Baker Peanut Butter Fudge
Prepare an 8x8 inch square pan by lining with parchment or foil. Spray with a light layer of non-stick spray. Set aside. In a large stock pot, combine the sugar, evaporated milk and butter. Heat over medium low heat. Stir occasionally while the butter milks, trying not to splash the sugar up the sides of the pot.
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Instructions. Line the bottom of a glass 8x8 pan with wax or parchment paper. Coat the pan and paper with cooking spray and set it aside. In a saucepan, combine butter, evaporated milk, marshmallow cream, sugar and salt. Over medium heat, bring the ingredients to a boil, stirring constantly.
Easily Good Eats Hershey's Chocolate Fudge Recipe
Step 1 Line an 8"-x-8" pan with aluminum foil and spray with cooking spray. Set aside. Step 2 Make the butterscotch layer: In a medium-sized saucepan over medium-low heat, melt butter, then add.
Brown Sugar Fudge Just so Tasty
Prepare an 8-inch square baking pan. Line it with lightly greased parchment paper or non-stick foil. In a large, microwave-safe bowl, place the chocolate chips. Heat at 70 percent power for 90 seconds. Stir well, using the residual heat to melt the chips until smooth. If needed, heat at additional 15 second intervals.
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Instructions. 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.
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Step 1 - Get out a small saucepan. Combine the butter, sweetened condensed milk, marshmallow creme and powdered sugar in a small saucepan over medium high heat. Step 2 - Continue to stir. Stir constantly and once the mixture begins to boil, cook for 2-3 more minutes.
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Prepare an 8x8 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.
Fudge
Keep mixing until the chocolate melts and mixes with the rest of the ingredients. Pour this mixture over the butterscotch fudge. Place the dish again in the freezer and let the fudge set for 2 hours. After that, cut the fudge into one-inch pieces and enjoy your delicious butterbeer fudge.
Harry Potter Butterbeer Fudge (Copycat Recipe) Princess Pinky Girl
Step 5: To make the top of the butterscotch fudge layer, combine sugar, butter, and heavy cream in a saucepan. Cook over medium heat until the butter is completely melted. Step 6: Bring the mixture to a rolling boil and boil for 5 minutes, stirring constantly. Remove from heat and stir in a cup of white chocolate chips.
