Butterfinger Fudge Made Easy (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 cups candy corn
02 -
268g peanut butter
03 -
1 can (14 ounces) sweetened condensed milk
04 -
340g white chocolate chips
05 -
170g milk chocolate chips (optional)
# Instructions:
01 -
Line an 8x8 pan with foil and spray with cooking spray. For thinner fudge, use a 9x9 pan.
02 -
Add candy corn and peanut butter to a medium saucepan and heat over low heat, stirring every 30 seconds, for about 3 minutes.
03 -
Add sweetened condensed milk to the saucepan, stir, and cook for another 3 minutes, stirring every 30 seconds to avoid boiling. A slight simmer is acceptable.
04 -
Add white chocolate chips to the mixture and stir until everything is fully melted. Be patient, as the mixture will take time to combine.
05 -
Spread the mixture evenly in the prepared pan. Cool for 15 minutes on the counter before transferring to the refrigerator to chill until hardened.
06 -
Once the fudge has set, cut it into squares.
07 -
Melt milk chocolate chips with a small amount of vegetable oil if desired. Dip the bottoms of the fudge squares into the melted chocolate and place them on a wax paper-lined cookie sheet to harden.
# Notes:
01 -
This fudge is softer and chewier than traditional recipes and tastes like Butterfinger candy.
02 -
To make melting easier, chop the candy corn using a knife or food processor before starting.