Instructions
1-Start by making the butterscotch layer: Start by making the butterscotch layer. Combine the sugar, butter, and heavy cream in a saucepan. Cook over medium heat, stirring until the butter is melted.
2-Bring to a rolling boil and boil: Bring to a rolling boil and boil for 5 minutes, stirring constantly. Remove from heat and stir in the butterscotch chips.
3-When all the chips are melted, add: When all the chips are melted, add the marshmallow creme and rum extract and mix well.
4-Spread the mixture in a parchment paper: Spread the mixture in a parchment paper lined 8×8 inch pan. Place in the freezer to set while you make the white chocolate layer.
5-To make the white chocolate layer, combine: To make the white chocolate layer, combine sugar, butter, and heavy cream in a saucepan. Cook over medium heat until the butter is completely melted.
6-Bring the mixture to a rolling boil: Bring the mixture to a rolling boil and boil for 5 minutes, stirring constantly. Remove from heat and stir in white chocolate chips.
7-When all the chocolate is melted, stir: When all the chocolate is melted, stir in the marshmallow crème and vanilla extract and stir until well combined.
8-Spread the white chocolate mixture over the: Spread the white chocolate mixture over the butterscotch layer and chill in the refrigerator for 2-3 hours before slicing.
9-Once the butterbeer fudge is chilled, cut: Once the butterbeer fudge is chilled, cut it into squares. I found that cutting 30 squares gave you the perfect bite size pieces.