You can find the recipe here: https://www.cookiedoughandovenmitt.com/harry-potters-butterbeer-fudge/
I have always been careful when it comes to fudge recipes, simply because so much can go wrong and I have really had epic inedible disasters that have left me with nothing but having to scrub pots.
This recipe however looked quite simple so I printed it out and decided to give it a try.
So came my first challenge of finding the ingredients...marshmallow fluff? I had never even heard of it! Rum extract and imitation butter extract? Hmmm...I am sure I could find those at a reputable bakers shop. However, I don't particularly enjoy shopping or driving around looking for things so I turned to the internet once again and started searching. After making a few enquiries and going back and forth between baking shop websites I finally found all the ingredients I was looking for...only to be told that the marshmallow fluff was out of stock. I requested an order to be put in and waited patiently. Two weeks later a box arrived and I was ready to cook up some fudge!
Since we use the metric system I converted the necessary ingredients from oz to grams, prepared my pan with tin foil and set to work measuring and adding the ingredients.
The marshmallow fluff was super sticky and I made a royal mess spooning it out of the tub. Everything was full of it; the spoon handle, the counter, my fingers, the knife I used to try and scrape the stuff off the spoon, my sleeves, and I later discovered some under my shoe which was why it kept sticking to the kitchen floor.
For the packed brown sugar I used Treacle sugar (I assumed it was more or less the same thing) and it worked perfectly.
The ingredients blended together nicely, and I kept stirring the whole time as the recipe instructed over a medium heat. After about 10 minutes it came to a nice rolling boil and I let it to go for the recommended 5 minutes.
I removed it from the heat, added the extracts and caramel chips, stirred it and it was a beautiful even caramel colour! It is best to wait until it has cooled sufficiently before cutting it in squares, otherwise it sticks to the knife. Once set it has a lovely soft and creamy texture.
I only have one criticism. I understand that Butterbeer is a low alcoholic drink and therefore should have a somewhat alcoholic taste, but I did not enjoy the taste that came from adding the rum extract. It adds a plastic-like alcoholic taste that I don't think will be missed if left out. My kids love the fudge though so I suppose it is all a personal preference. Here I have to state the obvious; there is 0% alcohol in the rum extract, so though it tastes like it has alcohol it is completely alcohol free.
But all in all a great success and I would definitely recommend this to any amateur fudgeaneer.
Enjoy!
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