Stick this buttery fudge in your recipe box

My sister decided to spend this summer finally diving into the Harry Potter series.

I was super excited, because I was also a late-comer to the series, reading it only a few years ago, and I fell in love with the characters and fantasy story line.

Author J.K. Rowling came up with all kinds of interesting, magical foods for her books. There are candies like “every flavor beans,” which are jelly beans that literally come in every flavor—even gross ones—and a drink called “butterbeer,” about which Rowling has said, “I imagine it to taste a little bit like less sickly butterscotch.”

So when my sister sent me a link for “Harry Potter’s Butterbeer Fudge” a few weeks ago, I knew she was craving a taste of the delicious, fictitious treat. We got together and decided to make some.

Let me tell you, even if you’ve never read a single “Harry Potter” novel, you are going to want to try this fudge. If it makes you feel weird to tell people it was inspired by a children’s book, just tell them it’s butterscotch fudge, but either way, you should make it, because it’s amazing.

This comes from the blog “Cookie Dough and Oven Mitt.” You can find it at http://cookiedoughandovenmitt.com/harry-potters-butterbeer-fudge/.

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Harry Potter’s Butterbeer Fudge

Ingredients

3/4 cup butter (use real butter)

1/2 cup half and half

7.5 ounces marshmallow cream

2 cups sugar

1/2 cup packed brown sugar

1 1/2 teaspoon rum extract

1 1/2 teaspoon butter extract

11 ounces butterscotch chips

Directions

Line an 8-inch baking pan with foil and spray it with cooking spray. Set aside.

In a saucepan, combine the butter, half and half, marshmallow cream, sugar and brown sugar and set over medium heat. Keep stirring.

Bring the mixture up to a slow boil (we ended up turning the heat up a little to accomplish this after we got impatient with waiting; all we were getting were tiny bubbles) and let it boil for five minutes, stirring constantly.

Remove the pan from the heat and stir in the extracts and butterscotch chips until the mixture is smooth and all the chips are melted fully.

Pour the mixture into the prepared pan and chill in the refrigerator until the fudge is set up.

Use the foil to remove the fudge from the pan and then slice into pieces and store in an air-tight container.

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The fudge is incredibly rich, so be careful about cutting it into too big of pieces. It’s also addictive, so give away as much of it as you can as quickly as you can before you eat all of it. Or go ahead and eat all of it. I won’t judge you.

And use this as an excuse to sit down with a good book this summer. There’s nothing better than reading with a good snack.

Lindsey Young is managing editor of The Clarion, the Kansas Publishing Ventures newspaper in Andale. She can be reached at lindseyclarion@gmail.com.

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