Harry Potter Recipes: Butterbeer Fudge at The Wizarding World of Harry Potter

Here is how to make the delicious butterbeer fudge that you can get at The Wizarding World of Harry Potter! 

Butterscotch layer

• 1 jar Smuckers Butterscotch Spoonable Topping
• 2/3 Jar marshmallow cream (4.6 oz)
• 16 oz white chocolate chips (2 full cups)

Creamy layer

• 1/2 jar Smuckers Marshmallow Spoonable Topping
• 1/3 Jar marshmallow cream (2.3 oz)
• 8 oz white chocolate chips (1 full cup)

Instructions

first layer

1. Pour the butterscotch topping in to a sauce pan and bring to a boil
2. add the marshmallow cream, stir until it's melted and heat for 5 mins+ stirring constantly
3. it will thicken and "smoke" just a bit
4. take off the heat and stir in the white chocolate chips, once melted pour into a glass pan sprayed with non stick spray

second layer

1. Pour the marshmalow topping in to a sauce pan and bring to a boil
2. add the marshmallow cream, stir until it's melted and heat for 5 mins+ stirring constantly
3. it will thicken and "smoke" just a bit
4. take off the heat and stir in the white chocolate chips, once melted pour over the first layer. This layer was a little softer, creamier for me.
5. Let set and cut with a sharp knife (it will cut better if it you spray the knife with non stick spray

Harry Potter Recipe: Butterbeer Ice Cream!

ingredients

Ice Cream Base:
2 Large eggs
3/4 cup light brown sugar
2 cups heavy whipping cream
1 cup milk
Butterbeer:
1 cup dark brown sugar
2 tablespoons water
6 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
1/4 cup heavy cream
1/2 teaspoon rum extract

preparation

In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.

Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.

Once the mixture has cooled, stir in the rum extract.

Now prepare the ice cream base. Whisk the two eggs in a separate bowl about two minutes, then add the sugar somewhat slowly. After that is ready, add the milk and cream and make sure everything is combined. Freeze according to your ice cream maker instructions, then after about half an hour or when it is mostly solid, pour the butter beer syrup into the mix and let it fold in. After it's pretty solid, it's ready to eat or be stored!

Harry Potter Recipes: Butterbeer Cupcakes

Makes 18
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For the cupcakes:
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2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda
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For the ganache:
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1 11-oz. package butterscotch chips
1 cup heavy cream
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For the buttercream frosting:
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1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)
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For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
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Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.
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For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.
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For buttercream frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.

Source: Amy Bites
http://amybites.com/?p=623

Harry Potter Recipes: Butterbeer

BUTTERBEER

Start to finish: 1 hour (10 minutes active)

Servings: 4

•1 cup light or dark brown sugar
•2 tablespoons water
•6 tablespoon butter
•1/2 teaspoon salt
•1/2 teaspoon cider vinegar
•3/4 cup heavy cream, divided
•1/2 teaspoon rum extract
•Four 12-ounce bottles cream soda

In a small saucepan over medium heat, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer. Stir in the butter, salt, vinegar and 1/4 cup heavy cream. Set aside to cool to room temperature. Once the mixture has cooled, stir in the rum extract.

In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

Or for an Easier Recipe:

Regular Homemade Butterbeer Recipe
1 Bottle IBC Cream Soda (tastes exactly like the regular Butterbeer base)

Foam (makes enough for two servings of Butterbeer):
1/3 Cup Heavy Cream
2 Tablespoons Sugar
1 Tablespoon Powdered Sugar
1 Teaspoon Vanilla Extract

Whip to desired consistency.

Pour Cream Soda into Butterbeer Stein or Beer Pilsner.

Layer foam on top with spoon, let rest for 10-20 seconds for the soda to carbonate the foam.