Butterfinger Fudge Recipe
If you’re like me and can’t resist a Butterfinger candy bar, you’re going to love this Butterfinger Fudge. The kicker? It’s made with candy corn! I know, I know—candy corn doesn’t get a lot of love, but in this recipe, it transforms into something downright irresistible. The candy corn blends seamlessly with peanut butter and white chocolate to create a rich, creamy fudge that tastes exactly like a Butterfinger. No need to wait for Halloween to grab a Butterfinger—make a batch of this fudge, and you’ll have that crispy, peanut buttery goodness in every bite!
I first came across this recipe when I had a surplus of candy corn after Halloween one year. You know how it is—thinking you’ll need tons of candy for trick-or-treaters, but you end up with more leftovers than anticipated. After Googling “what to do with leftover candy corn,” I stumbled upon this fudge recipe and thought, why not? Let me tell you, the results were beyond my expectations. That first bite had me questioning why I had been throwing candy corn into the “meh” pile all my life.
🎃 A surprising way to use leftover candy corn
One of the coolest things about this Butterfinger Fudge recipe is the unexpected star ingredient—candy corn. It’s amazing how this Halloween candy, often relegated to the back of the pantry, can turn into something magical with just a little peanut butter and white chocolate. The candy corn gives the fudge a chewy texture, and when combined with peanut butter, it mimics the crispy, flaky layers of a Butterfinger bar. This is a fun twist that makes the recipe perfect for the fall season, but really, it’s so good, you’ll want to make it year-round!
How I stumbled upon this gem 💡
A few years ago, after Halloween, I found myself with a bag full of candy corn and a peanut butter jar that needed some attention. I wasn’t in the mood for the usual cookies or bars, so I started digging around for ideas. When I found this recipe, it felt like fate. As soon as I made it, the kitchen filled with a sweet, nutty aroma that brought back memories of unwrapping a Butterfinger. That first fudge square was perfection—the texture was rich and creamy, but with just enough bite to remind me of the classic candy. Needless to say, the recipe became an instant family favorite.
Candy Corn and Butterfingers: A tasty history
While Butterfingers have been a candy aisle staple since the 1920s, the idea of using candy corn to recreate their flavor is a modern twist. Traditional Butterfinger bars are made with a molasses-like sugar mixture layered with peanut butter, creating that iconic crunchy, flaky texture. This fudge recipe mimics those flavors using candy corn as the base ingredient. When candy corn is melted down with peanut butter, it gives that same chewy-crisp texture, but in fudge form. It’s a clever homage to the original without any complicated candy-making techniques.
Let’s talk ingredients: What you need (and some handy swaps!)
Here’s a quick rundown of the key ingredients that make this Butterfinger Fudge a must-try:
- Candy Corn: Yes, you heard right—candy corn is the base here! When melted, it blends perfectly with peanut butter to mimic the Butterfinger’s flaky texture. If you’re out of candy corn or making this out of season, you could experiment with marshmallows or another chewy candy, but nothing beats the original!
- Peanut Butter: The salty-sweet magic happens when peanut butter mixes with melted candy corn. You want smooth peanut butter for the best texture, but if you’re feeling adventurous, chunky peanut butter adds an extra crunch. For those allergic to peanuts, almond or sunflower butter makes a decent substitute.
- Sweetened Condensed Milk: This adds sweetness and creaminess to the fudge. It’s the glue that brings everything together. I wouldn’t recommend skipping this or substituting it—sweetened condensed milk is a must.
- White Chocolate Chips: These help solidify the fudge and add a creamy sweetness that complements the peanut butter. If you’re not a fan of white chocolate, you could use milk or dark chocolate, but it will change the flavor profile a bit.
- Milk Chocolate Chips (optional): For those who love an extra chocolate layer, dipping the fudge squares in melted milk chocolate gives it that full Butterfinger experience. It’s optional but totally worth it if you’re a chocolate lover.
Tools you’ll need (and a few you can skip)
For this recipe, you won’t need any fancy equipment, which is another reason it’s a winner in my book.
- Saucepan: A good medium-sized saucepan is perfect for melting the candy corn and peanut butter. Make sure to stir regularly to avoid burning.
- 8×8 or 9×9 pan: If you like your fudge on the thicker side, stick with an 8×8 pan, but for a thinner, more manageable bite, go for 9×9. Either way, line it with foil or parchment paper to make removing the fudge a breeze.
- Mixing Spoon: A sturdy mixing spoon or spatula is your best friend for stirring the melting mixture.
- Microwave-safe bowl (if dipping in chocolate): If you’re going for the chocolate-dipped option, use a microwave-safe bowl to melt your milk chocolate chips.
Step-by-step: How to make Butterfinger Fudge like a pro
Now, let’s dive into how to make this fudge step-by-step. Don’t worry if you’ve never made fudge before—this recipe is super forgiving, and I’ll share a few tips I’ve learned along the way.
- Prep your pan: Line your 8×8 or 9×9 pan with foil and spray it with a little cooking spray. Trust me, you don’t want to skip this part—sticky fudge can be a pain to remove!
- Melt the candy corn and peanut butter: In a medium saucepan, combine the candy corn and peanut butter over low heat. Stir every 30 seconds or so. After about 3 minutes, the candy corn should start to soften and melt, blending with the peanut butter into a thick, gooey mixture.
- Add the condensed milk: Pour in the sweetened condensed milk, stirring constantly for another 3 minutes. Don’t let the mixture come to a full boil—just a light simmer is perfect. The fudge will look like it’s not coming together, but keep stirring. The magic happens soon!
- Melt in the white chocolate chips: Toss in the white chocolate chips and keep stirring. At this point, you might think, “There’s no way this will melt together.” Be patient—it will! Keep stirring until the mixture is smooth and creamy.
- Spread and chill: Pour the fudge into your prepared pan and spread it out evenly. Let it cool on the counter for about 15 minutes, then pop it into the fridge to harden completely.
- Optional: Dip in milk chocolate: If you’re feeling fancy, melt your milk chocolate chips in the microwave (add a splash of vegetable oil to thin it out). Dip the bottom of each fudge square in the chocolate, then place on wax paper to set.
Fun variations to try!
- Gluten-free: Good news! This recipe is already gluten-free as written. Just double-check your candy corn to make sure it’s labeled gluten-free.
- Vegan version: Swap the sweetened condensed milk with a coconut-based version, and use dairy-free white and milk chocolate chips.
- Seasonal spin: In the fall, try adding a teaspoon of pumpkin spice to the melted mixture for a fun seasonal twist!
- Regional twist: Want a Mexican-inspired version? Add a pinch of cinnamon and cayenne to the fudge mixture to give it a spicy kick!
How to serve and store
When serving, cut the fudge into bite-sized squares. If you want to get fancy, sprinkle a little sea salt on top of the fudge for that sweet-salty combo. Pair it with a warm cup of coffee or hot cocoa for a cozy treat. The fudge also makes an excellent addition to holiday platters or gift boxes.
What to drink with it?
Since this fudge is on the sweet side, pair it with something that cuts through the richness. A strong black coffee or a cup of unsweetened tea balances the sweetness. If you’re thinking about adult beverages, a glass of dry red wine or even a bourbon with caramel notes would be divine!
Storage and reheating tips
This fudge keeps beautifully in the fridge for up to two weeks. Just store it in an airtight container, separating layers with wax paper. You can also freeze it for longer storage—up to 3 months! If you freeze the fudge, let it thaw at room temperature before serving for the best texture.
Adjusting for different serving sizes
If you’re making this for a crowd, you can easily double the recipe and use a 9×13 pan. Keep an eye on the melting times, as a larger batch might take a bit longer. For smaller gatherings, halving the recipe and using a loaf pan works like a charm.
Wrapping it up
Honestly, once you try this Butterfinger Fudge, you’ll never look at candy corn the same way again. It’s rich, decadent, and surprisingly easy to make—perfect for impressing friends or just satisfying your own candy cravings. So, grab that leftover candy corn and get cooking. You won’t regret it!
FAQ
1. Can I use natural peanut butter? Sure! Just keep in mind that natural peanut butter might make the fudge a bit greasier, so you may need to stir it longer to fully incorporate it.
2. Can I freeze the fudge? Absolutely! Just wrap the fudge squares tightly and freeze them for up to 3 months. Thaw in the fridge or at room temperature before serving.
3. Can I use dark chocolate instead of milk chocolate? Yes, you can! Dark chocolate will add a more intense flavor and cut some of the sweetness.
4. My fudge didn’t set—what did I do wrong? This usually happens if the mixture wasn’t heated long enough. Make sure the candy corn and peanut butter fully melt before moving to the next step.
5. How long does it take for the fudge to harden? Typically, it takes about 2-3 hours to fully harden in the fridge. Be patient, and don’t rush the process!
PrintButterfinger Fudge Recipe
Decadent Butterfinger fudge made with candy corn, peanut butter, and white chocolate. An irresistible fall treat!
- Total Time: 20 minutes
- Yield: 16–20 squares 1x
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
- Prep your pan: Line your 8×8 or 9×9 pan with foil and spray it with a little cooking spray. Trust me, you don’t want to skip this part—sticky fudge can be a pain to remove!
- Melt the candy corn and peanut butter: In a medium saucepan, combine the candy corn and peanut butter over low heat. Stir every 30 seconds or so. After about 3 minutes, the candy corn should start to soften and melt, blending with the peanut butter into a thick, gooey mixture.
- Add the condensed milk: Pour in the sweetened condensed milk, stirring constantly for another 3 minutes. Don’t let the mixture come to a full boil—just a light simmer is perfect. The fudge will look like it’s not coming together, but keep stirring. The magic happens soon!
- Melt in the white chocolate chips: Toss in the white chocolate chips and keep stirring. At this point, you might think, “There’s no way this will melt together.” Be patient—it will! Keep stirring until the mixture is smooth and creamy.
- Spread and chill: Pour the fudge into your prepared pan and spread it out evenly. Let it cool on the counter for about 15 minutes, then pop it into the fridge to harden completely.
- Optional: Dip in milk chocolate: If you’re feeling fancy, melt your milk chocolate chips in the microwave (add a splash of vegetable oil to thin it out). Dip the bottom of each fudge square in the chocolate, then place on wax paper to set.
Notes
How to serve and store
When serving, cut the fudge into bite-sized squares. If you want to get fancy, sprinkle a little sea salt on top of the fudge for that sweet-salty combo. Pair it with a warm cup of coffee or hot cocoa for a cozy treat. The fudge also makes an excellent addition to holiday platters or gift boxes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: drinks