Description
This Butterfinger Fudge is a rich, sweet, and chewy treat that perfectly mimics the classic candy bar’s flavor. Made with candy corn, peanut butter, sweetened condensed milk, and white chocolate chips, it’s a delightful no-bake fudge that’s easy to prepare and perfect for satisfying your sweet tooth. The optional milk chocolate dip adds an extra layer of indulgence.
Ingredients
Scale
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)
- Vegetable oil (a small amount for thinning chocolate, optional)
Instructions
- Prepare the Pan: Line an 8×8 or 9×9 inch pan with foil and spray it with cooking spray to prevent sticking.
- Melt Candy Corn and Peanut Butter: In a medium saucepan, over low heat, combine candy corn and peanut butter. Stir every 30 seconds for about 3 minutes until melted and blended.
- Add Sweetened Condensed Milk: Stir in the sweetened condensed milk and continue cooking over low heat for another 3 minutes, stirring every 30 seconds. Avoid boiling; a slight simmer is acceptable.
- Melt White Chocolate Chips: Add the white chocolate chips to the saucepan and stir continuously until all ingredients melt together into a smooth mixture. This may take a little time but keep stirring.
- Set the Fudge: Pour and spread the mixture evenly into the prepared pan. Let it cool on the counter for about 15 minutes, then refrigerate until fully hardened.
- Optional Milk Chocolate Dip: If desired, melt the milk chocolate chips with a small amount of vegetable oil to thin. Dip the bottoms of fudge squares into the melted chocolate and place on wax paper-lined cookie sheet to harden.
- Slice and Serve: Cut the fudge into approximately 36 squares and serve.
Notes
- The fudge has a softer, chewier texture compared to traditional fudge but accurately captures the Butterfinger flavor.
- Chopping the candy corn into smaller pieces before melting or using a food processor makes melting easier and more uniform.
- Using a 9×9 inch pan yields thinner pieces, making the fudge easier to eat if you prefer less thickness.
- Adding vegetable oil to the milk chocolate chips thins the chocolate, making it easier to dip fudge pieces.
Nutrition
- Serving Size: 1 piece (approx. 1/36th of recipe)
- Calories: 160
- Sugar: 22g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 5mg
