Snape’s Butterbeer Fudge

Snape's Butterbeer Fudge

Snape's Butterbeer Fudge

Mikaela Renshaw
As Professor Snape can tell you, both candy making and potions are an exact science. This recipe comes from none other than the Half-Blood Prince himself. He made this during his youth as a holiday gift for young Lily Potter. It was a gift and treat she loved dearly. Professor Snape rarely made this recipe in his later years, but it remained a favorite of his... Always.
Cook Time 45 mins
Resting Time 2 hrs
Total Time 2 hrs 45 mins
Course Confections
Cuisine Butterbeer
Servings 24 servings


Butterscotch Layer

  • 1 1/2 sticks butter unsalted
  • 3 cups sugar
  • 5 oz. evaporated milk
  • 7 oz. marshmallow creme
  • 12 oz. butterscotch chips
  • 1 1/2 tsp. vanilla extract
  • 2 1/2 Tbsp. water hot (heat separately)

White Chocolate Layer

  • 3/4 stick butter unsalted
  • 1 1/2 cups sugar
  • 2 1/2 oz. evaporated milk
  • 3 1/2 oz. marshmallow creme
  • 6 oz. white chocolate chips
  • 3/4 tsp. vanilla extract
  • 1 1/4 Tbsp. water hot (heat separately)


Butterscotch Layer

  • Grease a 13" by 9" glass pan with butter or shortening.
  • Place butter in large saucepot to melt over medium heat.
  • Once butter is melted, add sugar and evaporated milk to pot. Stir continuously until the mixture reaches 234°F.
  • Once mixture reaches 234°F, turn off heat and add butterscotch chips to pot. Stir until melted completely.
  • Mix in marshmallow creme, vanilla extract, and heated water.
  • Pour completed butterscotch mixture into greased pan.

White Chocolate Layer

  • Using a small pan, repeat butterscotch layer Steps 2–5 for the white chocolate layer.
  • Pour white chocolate mixture over butterscotch layer in pan.

Cooling & Serving

  • Let fudge cool completely at room temperature.
  • Cut fudge as desired and enjoy.


  • Hot sugar can be dangerous. Use care.
  • The ball of the candy thermometer should never touch the bottom or sides of the pot. This will result in a false reading.
  • If you're having a hard time measuring the temperature of the sugar syrup, try tilting the pot so it pools to one side. This will give a more accurate reading.
  • 24 servings is based on fudge pieces cut quite large.

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