Never one to run with the crowd, it’s taken me nearly 20 years to finally read the most magical of books that are the Harry Potter collection. I did try them years ago and really didn’t like the characters and that is the strangest thing to look back upon as now I am so into them, I can barely recognise the late teens version of me who tried a few chapters and gave up! So poignant and powerful the stories are, I’m completely enraptured and lost in the exquisite detail you just can’t get from the movies and I suspect that is why I find myself conjuring up another recipe that I could well imagine stacked up high on ornate silver platters in the Great Hall at the Halloween feast or in large glass jars on the dusty shelves of Honeyduke’s Sweet Shop. Luckily you wont need an invisibility cloak to sneak to Hogsmeade to get yourself a batch of my Butterbeer Fudge.
My recipe for Soft & Creamy Vanilla Fudge was the result of much research and experimentation to get the basic recipe right for a real, traditional sort of fudge. There’s loads of hints and tips in that post to help you get into fudge making too. I’ve developed it into this recipe for Butterbeer Fudge by playing around with the proportions to ensure we get a set but don’t lose the softness. In fact, I’ve managed to add enough white chocolate to give this fudge the most beautiful silky texture – Hungry Hubby waited until he got to work with a batch to try a piece and I got a random text saying “wow that fudge is as smooth as silk” and he isn’t one to wax lyrical, like I do lol! Bumping up the fat quotient by using clotted cream also helps with that silky softness.
Like in my Butterbeer Cupcakes, I use Foodie Flavours Natural Flavourings Creamy Buttery Caramel and Cream Soda together to give you what my imagination feels a tankard of Butterbeer would taste in The Three Broomsticks. For this fudge though, I added just a tiny splash of dark rum to make this an adult treat and a half. You don’t have to add it but it is very festive and warming (I think it makes this fudge a perfect addition to your edible gift plans for Christmas). It works beautifully without if you don’t want to add alcohol so don’t worry about omitting it. If you can get your hands on the lightening bolt sprinkles that only seem available in America, unless you want to bankrupt yourself in postage, then I would absolutely use them. You can go without sprinkles if they really aren’t your bag but I think it adds to the reverie of the whole recipe. I don’t think I’ll ever be too old to not love Harry Potter, sprinkles or this fudge 😀
For in dreams we enter a world that is entirely our own. Let them swim in the deepest ocean or glide over the highest cloud.
– Albus Dumbledore, Harry Potter and the Prisoner of Azkaban, JK Rowling
- 227 g clotted cream*
- 200 g caster sugar
- 150 g light muscovado sugar
- 40 g liquid glucose
- 20 drops of Foodie Flavours Buttery Caramel
- 20 drops of Foodie Flavours Cream Soda
- Optional - 10ml dark rum 2 tsp
- 60 g soft butter
- 200 g white chocolate
- Magical looking sprinkles! e.g. stars moons, lightening bolts, silver balls and multicoloured dots
- Candy thermometer
Line an 8x8 inch square pan with greaseproof paper or foil.
Add the clotted cream, caster sugar, muscovado sugar and liquid glucose to a large saucepan and bring to a rolling boil over a medium to high heat.
As it approaches the boil, use your thermometer and watch for it reaching soft ball stage which is between 112-116˚C. Don't let it go over the 116˚C mark.
Take off the heat and beat in the flavourings, butter and white chocolate. I do this with a spoon to combine all the ingredients rapidly and then transfer to my stand mixer to beat it for a few minutes until very smooth. You can do this by hand of course it just takes extra arm power!
Scrape into the prepared tin and evenly disperse the sprinkles across the top. Lightly press them in (you may wish to use a non-fluffy tea towel folded up to do this as the fudge will still be hot). Leave to set in a cool place - I leave it over night.
When set, use a sharp knife to cut it into little pieces as big as you like - it's certainly possible to get 50 little nuggets out of this amount. Store in an airtight tin until needed. It will last a few weeks (if you have a lot of will power!) but in very hot climates, I would pop it in the fridge as this is a super smooth and soft recipe.
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