Butterbeer Fudge

So, if you don't know me in real life, you may not realize that I am a Harry Potter nerd.

A huge, huge Harry Potter nerd. Quiz me on HP, and you'll realize my nerd level. I'm quite proud of it. I won't, however, admit how many times I've read the series. (Mainly because I can't remember...)

I've been dying to try making my own butterbeer, but I just haven't liked the recipes I've seen for it. They just didn't sounds quite... right. (I found one today though! Have to buy a few ingredients, but I am hoping to try that, maybe for Christmas!) Same for butterbeer fudge. I had a recipe saved on Pinterest for awhile, but it wasn't a real fudge recipe, to me. I LOVE my fudge recipes, and this one just wasn't right. 

Well, I found another butterbeer fudge recipe recently that l could easily adapt to my fudge recipe!! The original I found on Cookie Dough & Oven Mitt -- I actually just discovered this blog, and I'm going to have to dig through it some more! Again though, it isn't fudge the way I make it, and I really like my tried & true recipe. So, I took some of her ideas and altered my traditional recipe!

Couple of tips/thoughts: 

1. I only added 1 teaspoon of each extract, she calls for 1 1/2. I just wasn't quite brave enough to put that much flavoring in. Contemplating trying it next time, but I thought it was great, and it has my husband's approval, so... we'll see! If you try it, let me know!
2. Remember to use a candy thermometer if you have one! I've never successfully made fudge without one. If you can go without, good for you--you must be more awesome than I am!
3. DO NOT let it come to a boil too quickly. It's not good.
4. Also, I really don't recommend butter. I always use margarine, I have more success with that. (Country Crock or Imperial being my preferred brands).

Remember, comments are loved and make me happy! (And help me to know that someone is actually reading this!) What's your favorite type of fudge?

Oh, and if you're looking for another fudge recipe-- check out my Chocolate Peanut Butter fudge! Christmas fudge recipe to come soon. ;) 

Printable Recipe

Butterbeer Fudge

Ingredients

• 3 cups sugar
• ¾ cup margarine 
• ⅔ cup evaporated milk
• 11 ounces butterscotch chips
• 7 ounces marshmallow creme
• 1 teaspoon rum extract
• 1 teaspoon butter extract

Directions

1. Line a 13”x9” pan with aluminum foil, leaving excess hanging over the edge for handles.
2. Mix sugar, butter, and milk in a 3 quart saucepan over medium heat. Stir until the sugar dissolves and butter melts; insert candy thermometer (if using). Slowly bring to boil. Boil for 5 minutes or until candy thermometer reaches 234°; remove from heat.
3. Quickly stir in butterscotch chips until thoroughly combined. Add marshmallow cream and extracts, stir until marshmallow cream is combined. 
4. Pour fudge into prepared pan; cool. Once completely cooled, remove foil from pan. Place fudge on cutting board to cut.

Yield/Time

3 pounds (approximately 100 pieces)

20 minutes + cooling

Nutrition Facts

58/piece

Source (for original): All Recipes, Cookie Dough And Oven Mitt

Glazed Peanut Butter Bars... celebrating New Year's!

*Note: Originally published 1-4-14, recipe & picture updated 9-4-16

On New Year's Eve, we went to a party at a friend's house. Being me, I couldn't arrive empty-handed. What to bring, what to bring.... Had to be something that wasn't temperature sensitive, and was easy to snack on. Cheddar Bay Biscuits are always a plus (recipe coming soon!), and since I've been craving them for ages I decided to make Glazed Peanut Butter Bars. (And, if you missed the announcement... there's a reason I am having cravings!)

These bars are always a hit, whenever I take them somewhere! They are rich & sweet, with a lot of peanut butter! You can change up the glaze, too. The original called for butterscotch chips and milk chocolate chips, if I remember correctly. However, since I don't like butterscotch.... I always use peanut butter chips. Thought about trying this with Nutella instead of the peanut butter in the glaze, too. I am just afraid of it not turning out well, and wasting Nutella. ;)

Also, a note on the glaze: I will sometimes make extra (3/4 cup peanut butter & peanut butter chips, and 2 cups chocolate chips) to make it extra thick. Lots of fun.... not very good for you.

As always, comments are love!

Printable Recipe 

Glazed Peanut Butter Bars

Ingredients

• 3/4 cup butter-flavored crisco

• 1 1/4 cup peanut butter, divided

• 3/4 cup sugar

• 3/4 cup packed brown sugar

• 2 teaspoons water

• 2 eggs

• 1 1/2 teaspoon Vanilla

• 1 1/2 cup flour

• 1 1/2 cup oatmeal

• 3/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/4 cup milk chocolate chips

• 1/2 cup peanut butter chips

Directions

1. Preheat oven to 325°. Lightly grease a 9”x13” baking pan; set aside.
2. In a large mixing bowl, cream the crisco, ¾ cup peanut butter, sugars, & water. Beat in eggs & vanilla. Combine the flour, oatmeal, soda, & salt. Gradually add to the creamed mixture. Spread into prepared pan.
3. Bake for 20-25 minutes or until lightly browned.
4. For glaze, melt chips & ½ cup peanut butter. Pour over warm bars and spread evenly. Cool completely on a wire rack before cutting.

Yield/Time

Approx 3 dozen.

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

207 cal/bar (batch of 36 bars) -- 248 for extra glaze
155 (48 bars) - 186 for extra glaze

Source (for original): Mama (not sure where she got this...)