Butterfinger Fudge Recipe

Introduction

Butterfinger Fudge is a delightful treat that combines the sweet crunch of candy corn with creamy peanut butter and melted chocolate. This rich, easy-to-make fudge is perfect for candy lovers looking to try something a little different this season.

Ingredients

• 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. Step 1: Line an 8×8 pan with foil and spray it with cooking spray. For a thinner fudge, consider using a 9×9 pan instead.
2. Step 2: In a medium saucepan, combine the candy corn and peanut butter. Heat over low heat, stirring every 30 seconds, for about 3 minutes.
3. Step 3: Add the sweetened condensed milk to the saucepan. Stir and cook for another 3 minutes, stirring every 30 seconds. Avoid boiling; a gentle simmer is ideal.
4. Step 4: Stir in the white chocolate chips until the mixture fully melts together, even if it seems stubborn at first.
5. Step 5: Pour the mixture evenly into the prepared pan. Let it cool on the counter for about 15 minutes, then chill until completely hardened.
6. Step 6: Once firm, cut the fudge into squares. For an optional finishing touch, melt the milk chocolate chips with a little vegetable oil, dip the bottoms of each square, and place them on wax paper to harden.

Tips & Variations

• Use a 9×9 pan if you prefer thinner fudge that sets more quickly and slices more easily.
• Adding a small amount of vegetable oil when melting milk chocolate helps achieve a smooth, dip-friendly consistency.
• For extra texture, sprinkle chopped nuts over the fudge before it sets.

Storage

Store the fudge in an airtight container in the refrigerator for up to two weeks. Let chilled fudge sit at room temperature a few minutes before serving for the best taste and texture. You can also freeze it for longer storage; thaw in the fridge overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut butter?

Yes, almond or cashew butter can be used as alternatives, but the flavor and texture may vary slightly from the classic peanut butter version.

Why does the fudge sometimes not melt smoothly?

Chocolate chips can be stubborn when melting. Stir persistently over low heat and be patient—the mixture will come together. Avoid high heat to prevent burning or graininess.

Butterfinger Fudge Recipe

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★★★★★

4.8 from 84 reviews

Butterfinger Fudge is a rich, creamy, and irresistibly sweet treat combining the classic flavors of Candy Corn and peanut butter with decadent white chocolate. This easy stovetop fudge recipe results in a creamy, thick confection perfect for holiday gifting or indulgent snacking. Optional dipping in milk chocolate adds an extra layer of chocolaty goodness.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour (including cooling and chilling time)
• Yield: Approximately 16–20 squares 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 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, for dipping)
• Vegetable oil (optional, to thin melted milk chocolate for dipping)

Instructions

1. Prepare the Pan: Line an 8×8-inch pan with foil and spray it with cooking spray to ensure easy removal of the fudge. Note that the fudge will turn out quite thick in this size; for thinner fudge, a 9×9-inch pan can be used.
2. Heat Candy Corn and Peanut Butter: In a medium saucepan over low heat, combine the candy corn and peanut butter. Stir every 30 seconds for about 3 minutes until melted and well combined.
3. Add Sweetened Condensed Milk: Stir in the sweetened condensed milk and continue cooking over low heat, stirring every 30 seconds for another 3 minutes. Avoid boiling; a gentle simmer is sufficient.
4. Incorporate White Chocolate Chips: Add the white chocolate chips to the saucepan. Stir continuously until all the chocolate chips melt completely and the mixture becomes smooth and homogenous, though it may take some time.
5. Set the Fudge: Pour the mixture evenly into the prepared pan. Allow it to cool on the countertop for about 15 minutes, then place it in the refrigerator until fully hardened.
6. Optional Chocolate Dipping: If desired, melt the milk chocolate chips with a small amount of vegetable oil to thin. Dip the bottoms of the cooled fudge squares into the melted chocolate, then set them on a wax paper-lined cookie sheet to harden.

Notes

• Use a 9×9-inch pan if you prefer thinner pieces of fudge.
• Do not let the sweetened condensed milk boil; maintain a gentle simmer to avoid scorching.
• The white chocolate chips may take several minutes to fully melt—be patient and stir continuously.
• Adding a little vegetable oil to the melted milk chocolate helps achieve a smoother coating for dipping.
• For best results, allow fudge to chill until completely firm before cutting or dipping.

Keywords: Butterfinger Fudge, Candy Corn Fudge, Peanut Butter Fudge, White Chocolate Fudge, Holiday Treats, Easy Fudge Recipe