Butterfinger Fudge Recipe

If you’re a fan of rich, peanut buttery goodness with a side of nostalgia, this Butterfinger Fudge recipe is going to steal your heart. Think of it as a quick, no-fuss way to enjoy all the flavors of the iconic candy bar but with an extra dose of creamy decadence. And here’s the best part—it only takes a handful of ingredients, most of which you probably already have stashed away in your pantry. Whether you’re looking to whip up something fun for a holiday, a movie night, or just because you deserve a treat (and who doesn’t?), this fudge recipe checks all the boxes!

Now, I’ll be honest with you—when I first tried making this, I was a little skeptical about the candy corn. But trust me, something magical happens when it melts down with peanut butter and white chocolate, and the result? Pure candy bliss. Let’s get into it!

this RECIPE

How Butterfinger fudge became my guilty pleasure

I still remember the first time I tasted this fudge. and I had a ridiculous amount of leftover candy corn (you know how kids can be—they either love it or leave it in the bucket). I wasn’t sure what to do with it all, so I went on a hunt for recipes to avoid wasting it. That’s when I stumbled upon the idea of turning it into fudge. Peanut butter and chocolate always make a good combo, but the candy corn added an unexpected twist.

The first bite was heavenly! The candy corn completely melted into the mixture, and the flavor reminded me of a Butterfinger candy bar, but smoother and richer. Ever since then, this has become a go-to recipe for me whenever I have leftover candy or just want to surprise friends with a unique dessert. You wouldn’t believe the number of people who ask me for the recipe after trying a piece.

The surprising origin of Butterfinger fudge

Interestingly enough, Butterfinger Fudge is a modern twist on classic fudge recipes, but with a nostalgic nod to everyone’s favorite crunchy peanut butter candy bar. While traditional fudge often calls for cocoa or chocolate, this recipe leans on the sweet and salty combination that Butterfinger candy bars are known for. What’s really fun is that this fudge captures all the rich, nutty, and chocolatey flavors you love but in a form that’s much easier to make at home.

The use of candy corn in this recipe is what sets it apart. Candy corn, which has been around since the 1880s, was originally designed to mimic the look of corn kernels, but its sweet vanilla flavor blends seamlessly with peanut butter to create something new. Who knew candy corn could be so versatile?

Let’s talk ingredients: The simple yet genius lineup

You’re going to love how simple this ingredient list is! It’s one of those recipes where the magic lies in the combination, not the complexity.

• Candy Corn: This is the secret ingredient that gives the fudge its signature texture. When melted, candy corn turns into a smooth, buttery consistency that complements the peanut butter. If you’re not a candy corn fan (I get it), you could try using marshmallows, but honestly, the candy corn is worth a shot—it doesn’t taste like candy corn once it’s melted!
• Peanut Butter: The creamy peanut butter is what makes this fudge so irresistibly smooth and adds that nutty flavor. I recommend using regular peanut butter (not the natural, runny kind) because it helps the fudge set better. You can also swap for almond butter if you’re feeling adventurous, but peanut butter really is the classic choice here.
• Sweetened Condensed Milk: This adds sweetness and moisture to the fudge, making it incredibly rich and melt-in-your-mouth soft. There’s no real substitute for this ingredient, but trust me, you won’t want to change it anyway.
• White Chocolate Chips: These melt down into a silky, smooth base that binds the fudge together. You could use semi-sweet chips for a slightly different flavor, but I find the white chocolate complements the candy corn and peanut butter best.
• Milk Chocolate Chips (optional): This is for dipping if you want that classic Butterfinger chocolatey coating. It’s totally optional, but if you’re a fan of chocolate-covered treats, go for it!

Kitchen gear: What you need (and what you can skip)

The beauty of this Butterfinger Fudge is that you don’t need a bunch of fancy tools to pull it off. Here’s what I recommend:

• A sturdy saucepan: You’ll need this to melt down the candy corn and peanut butter. Make sure it’s a medium size, so everything fits comfortably. I like to use a non-stick pan to make clean-up easier.
• Foil-lined baking dish: You’ll want to line your pan with foil to make removing the fudge a breeze. I used an 8×8 pan the first time, but honestly, it made super thick pieces. If you prefer a thinner fudge, use a 9×9 pan instead.
• A spatula or wooden spoon: You’ll need this to stir the mixture as it melts. A heat-resistant silicone spatula works best because the mixture gets pretty sticky, and you don’t want your spoon to melt.
• Wax paper: This is only necessary if you’re planning on dipping your fudge in chocolate. It helps prevent the pieces from sticking to your surface while they set.

Step-by-step: My foolproof method (with a few hard-learned lessons)

Let’s get down to the fun part—making this fudge! Here’s how to do it:

1. Prep your pan: First, line your pan with foil and give it a light spritz of cooking spray. Trust me, you don’t want to skip this step; it makes lifting the fudge out later so much easier.
2. Melt the candy corn and peanut butter: Add the candy corn and peanut butter to your saucepan and heat them over low heat. Stir every 30 seconds or so. It’ll look a bit lumpy at first, but keep stirring! It takes about 3 minutes for everything to start blending together. (Pro tip: don’t rush this process or turn up the heat—low and slow is key to avoid burning the candy.)
3. Add the sweetened condensed milk: After the candy corn and peanut butter have melted into a smooth mixture, pour in the sweetened condensed milk. Stir continuously for another 3 minutes. Be patient here—the goal is to keep it from boiling. A slight simmer is okay, but boiling could lead to a grainy texture.
4. Incorporate the white chocolate chips: Once the mixture is smooth, add your white chocolate chips. At first, it might seem like they’ll never melt, but keep stirring. Slowly but surely, they’ll turn the whole thing into a velvety smooth fudge base.
5. Pour and cool: Spread the mixture evenly into your prepared pan. Let it cool on the counter for about 15 minutes, then pop it into the fridge to chill completely.
6. (Optional) Dip in chocolate: If you want to take things to the next level, melt your milk chocolate chips and dip the bottoms of the fudge squares into it. Set them on wax paper to harden, and you’ve got a homemade Butterfinger-like treat!

Variations and fun twists on this fudge

This recipe is already pretty indulgent, but there are plenty of ways to make it your own:

• Gluten-free option: Good news—this fudge is naturally gluten-free! Just make sure to check your chocolate chips and candy corn to confirm they’re safe for those with gluten sensitivities.
• Vegan adaptation: Swap out the sweetened condensed milk for a dairy-free version (there are coconut-based ones available), and use dairy-free chocolate chips.
• Nut-free version: If you have peanut allergies, you can swap out the peanut butter for sunflower seed butter or even cookie butter for a totally nut-free treat. It won’t have the same classic Butterfinger flavor, but it’ll still be delicious!
• Seasonal twists: Want to switch it up for different holidays? You can swap the candy corn for other seasonal candies like peppermint bark for a festive winter fudge or jelly beans for a spring twist. Just keep in mind, the texture may change slightly.

How to serve Butterfinger fudge like a pro

When it comes to serving this fudge, presentation is everything! I love cutting it into bite-sized squares and arranging them on a colorful platter. For a bit of extra flair, you can drizzle melted milk chocolate on top for a fancier look or sprinkle a bit of sea salt for a trendy sweet-and-salty combo.

This fudge also pairs beautifully with fresh fruit, like strawberries or apple slices, which help balance out the richness. Or, if you’re hosting a party, serve it alongside a dessert tray with cookies and brownies for a fun dessert spread.

drink pairings for Butterfinger fudge

What pairs perfectly with this rich, peanut-buttery fudge? Here are some of my favorite drinks:

• Iced coffee: The bitterness of coffee cuts through the sweetness of the fudge and complements the chocolate and peanut butter flavors perfectly.
• Milk (classic, right?): You can’t go wrong with a tall glass of cold milk. It’s a tried-and-true combo that softens the richness and makes each bite even creamier.
• Hot cocoa: For extra indulgence, sip on some hot cocoa. The creamy chocolate drink mirrors the flavors of the fudge and creates a cozy dessert experience.
• Iced chai latte: The warm spices of chai (like cinnamon, cardamom, and ginger) provide a lovely contrast to the sweet, buttery flavors of the fudge. Plus, it adds a fun, aromatic twist!

Storing and reheating tips

This Butterfinger fudge keeps well in the fridge, making it a great make-ahead treat. Just store the cut squares in an airtight container, separated by wax paper so they don’t stick together. It’ll last for about 1-2 weeks this way.

If you want to freeze it, wrap each piece individually in plastic wrap and then store them in a freezer-safe bag. The fudge will keep for about 3 months in the freezer. When you’re ready to enjoy it, let it thaw at room temperature for a few hours.

Scaling the recipe for a crowd (or just for you!)

Need to make more or less fudge? It’s super easy to adjust this recipe. If you want to make a bigger batch, double the ingredients and use a 9×13 pan. Just keep in mind that the fudge might take a little longer to set. For a smaller batch, halve the ingredients and use a loaf pan instead.

What could go wrong? Let’s troubleshoot!

• Fudge too soft? If your fudge turns out too soft, it might not have chilled long enough, or the candy corn didn’t fully melt into the peanut butter. Pop it back in the fridge or freezer to firm up.
• Grainy texture? This usually happens if the sweetened condensed milk boiled. Keep a close eye on the heat and stir often to prevent this.

Give it a try! Customize to your heart’s content

This Butterfinger fudge is such a fun, easy dessert that’s sure to satisfy your sweet tooth. I encourage you to try it out and don’t be afraid to put your own spin on it. Whether you’re dipping it in chocolate, swapping ingredients for dietary needs, or just serving it with a hot cup of coffee, it’s a dessert that you can truly make your own.

Frequently asked questions

Can I use natural peanut butter in this recipe?
I wouldn’t recommend it! Natural peanut butter tends to be too runny and can affect the texture of the fudge. Stick with regular creamy peanut butter for best results.

Can I freeze Butterfinger fudge?
Yes! Wrap each piece in plastic wrap and store in a freezer-safe bag. It’ll last about 3 months in the freezer. Just thaw it at room temperature before serving.

What’s the best way to melt the chocolate for dipping?
The easiest method is to microwave the chocolate chips in 30-second intervals, stirring in between. If it seems too thick, you can add a tiny bit of vegetable oil to thin it out.

How long does it take for the fudge to set?
It takes about 1-2 hours in the fridge to fully harden, but you can speed it up by putting it in the freezer for about 30 minutes.

Can I use dark chocolate instead of milk chocolate for dipping?
Absolutely! Dark chocolate would add a nice contrast to the sweetness of the fudge.

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