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Butterfinger Fudge Recipe

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Make this rich, creamy Butterfinger fudge with candy corn and peanut butter! Perfect for holidays or anytime you need a sweet treat.

  • Total Time: 25 minutes
  • Yield: 16-20 squares 1x

Ingredients

Scale
  • 3 cups Candy Corn
  • 1 cup (268g) peanut butter
  • 1 14 ounce can sweetened condensed milk
  • 2 cups (340g) white chocolate chips
  • 1 cup (170g) milk chocolate chips , optional

Instructions

  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!

Notes

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.

  • Author: Nora
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Drinks

Find it online: https://recipevibe.com/butterfinger-fudge-recipe/