(Inside: This golden Harry Potter dessert is so amazing, my Niffler has taken to stealing bites of this Vegan Butterbeer Fudge instead of gold.)
I think that my kids are probably thinking I’ve lost my mind. But I know that they’re VERY thankful.
Every time I turn around this week, I’ve made a new, easy Harry Potter recipe.
And my little Nifflers…well, let’s just say that instead of gold coins, they’re snatching little bites of this Vegan Butterbeer Fudge or stuffing handfuls of Vegan Butterbeer Popcorn into their pockets.
Don’t worry–I’m pretty sure they’re eating it all before it goes into the washing machine.
Now, I did notice that this recipe for Vegan Butterbeer Fudge is kind of addictive.
So, be aware, you are starting yourself down a road of snack-attacks and cravings.
But, like with any fudge recipe, you just keep eating until it’s gone, then the mean-ole-fudge can’t tease you with it’s presence anymore.
Until you make it again, that is.
Also, you’re going to need vegan white chocolate chips for this, and I have found that I really love these vegan white chocolate bars (paid link) because they’re, well, delicious, but also act like real chocolate–while the other vegan white chocolate chips are kind of dry and don’t melt as quickly…I don’t know.
I’ve used both, but the bars are what I went with for the Vegan Butterbeer Fudge I made, so you should totally pin this, so you have it when your white chocolate comes in…whatever.
Vegan Butterbeer Fudge
- 1 cup brown sugar
- 1½ tspn vanilla
- ¾ tspn salt
- 1/2 tspn apple cider vinegar
- ½ cup coconut cream so, chill a can of coconut milk overnight, then scoop the thick stuff out--drain the water away
- 2/3 cup coconut cream refrigerate can overnight and then open and dump out water--using only the thick goodies
- 8 tblspn unsalted vegan buttery sticks Earth's Balance is the brand I used
- 7 oz marshmallow creme
- 3 cups sugar
- 1 - 12 oz package dairy-free white chocolate chips
- Place the brown sugar, apple cider, salt and vanilla in a pot over high heat.
- Add the coconut cream and stir.
- Stir for a long, long time until the caramel is all soft and smooooth.
- Place the sugar, buttery stick and coconut cream in a pot and bring to a boil over medium heat. Make sure to constantly stir the mixture.
- Once it comes to a boil, boil for a few minutes to let it thicken.
- Remove from the heat and add the chocolate chips; stirring constantly.
- Once melted add in marshmallow creme and butterbeer flavoring.
- Stir until fully combined.
- Place the fudge in the freezer until fully set, about one hour.
- Slice into bite-sized squares and enjoy!