Butterbeer Fudge

• Gluten free

• Baking & Spices

  • 1/2 tsp Vanilla extract
  • 1 cup White chocolate chips

• Dairy

  • 2 tbsp Butter
  • 1 14- oz. can Condensed milk, sweetened
  • 1/3 cup Condensed milk, sweetened

• Desserts

  • 3 cup Butterscotch chips
  • 1 cup Marshmallow

Found on delish.com

Description

Ingredients

• 2 tbsp. butter
• 1 14- oz. can sweetened condensed milk
• 3 c. butterscotch chips
• 1/3 c. sweetened condensed milk
• 1/2 tsp. vanilla extract
• 1 c. white chocolate chips
• 1 c. marshmallow bits (optional)

Directions

• Line an 8-x-8 pan with aluminum foil and spray with cooking spray. Set aside.Make the butterscotch layer: In a medium-sized saucepan, melt butter, then add condensed milk and butterscotch chips, cooking over medium-low heat. Stir until all chips have melted and the mixture has fully combined. Pour into the pan.Make the white chocolate swirl: In another small saucepan over medium-low heat, combine condensed milk, vanilla, and white chocolate chips. Stir until chips have melted and remove from heat. Drizzle white chocolate on top of the butterscotch fudge, then use a butter knife to gently swirl the two flavors together. Top with marshmallow bits, if desired, using your hands to press them into the top of the fudge.Refrigerate for at least 4 hours. Cut into slices and serve.