The Three Broomsticks classic, butterbeer. That warm, sweet, butterscotch flavour with that foamy top is pure wizarding world magic — and this fudge captures every bit of it.

This is one of my easiest recipes — no thermometer needed, no complicated techniques — just a rich butterscotch fudge base topped with a fluffy butterbeer foam that sets perfectly ⚡🧁

This fudge is everything you want from an Easy Geeky Bake. It tastes incredible, but is one of the easiest things you can make. The fudge is an easy, “cheats” version which requires just 2 base ingredients. The fudge itself is white chocolate with Angel Delight butterscotch added in to give it that signature butterbeer flavour. You can ramp the flavour up by adding butterscotch sauce too – homemade recipe here.

The butterbeer “foam” is a combination of white chocolate and marshmallows to give it that classic fluffy, foamy texture. Whilst foamy in nature, it sets perfectly and can be sliced easily too.

For decoration, you can keep it beautifully simple or add butterscotch sauce and Harry Potter sprinkles. I use these sprinkles… (affiliate link).

Ingredients, method and top tips listed below. Don’t forget you can watch my YouTube video for the full tutorial.

Ingredients

Fudge

• 400g white chocolate
• 1x 397g tin of condensed milk
• 1 pack of Angel Delight Butterscotch
• (Optional) A drizzle of butterscotch sauce

Butterbeer foam

• 200g white chocolate
• 100g white marshmallows
• 25ml milk
• 25g butter
• (Optional) A drizzle of butterscotch sauce

Equipment

• 8x8inch square tin
• Baking/parchment paper to line your tin
• Spatula or spoon

Method

1. Grease and line your square tin with baking or parchment paper.
2. In a large saucepan, add your tin of condensed milk. Break up your white chocolate into chunks and add those to the same saucepan. Place on a low-medium heat.
3. Gently heat the mixture until all of the white chocolate has melted. Stir frequently to ensure it doesn’t stick or burn.
4. Once your white chocolate and condensed milk are melted and combined, add in your packet of Angel Delight Buttersctoch.
5. Stir continuously for 3 minutes until it has fully combined and your mixture begins to thicken.
6. Once thickened slightly, pour all of your mixture into your tin and place to one side.
7. In the same saucepan (to save some washing up!), add your marshmallows, white chocolate, milk and butter and place on a low-medium heat.
8. Stir frequently to ensure it doesn’t stick or burn.
9. Once melted and combined, pour the mixture straight over your fudge already in the tin.
10. Pop your fudge in the fridge for at least 4 hours to set.
11. Once set, remove from the tin, cut into your desired sizes and enjoy!

Top Tips

• Always make sure your chocolate isn’t at the bottom of the pan, as it burns easily. For example, when making the fudge, make sure you add the condensed milk in first, topped with the white chocolate.
• This recipe is UK-friendly where we don’t have a lot of “butterscotch” products easily available. If you can get hold of butterscotch chocolate chips, replace 200g of white chocolate from the fudge base recipe, with 200g butterscotch chocolate chips to give you a stronger flavour.
• If you prefer a more crumbly fudge, take the fudge off the heat once all melted, and stir for a couple of minutes before adding to your tin.
• Store in an airtight container for up to 2 weeks in the fridge. Store in a single layer (no stacking), as the foam top is sticky.

YouTube

You can view the full tutorial YouTube video below.