Butterfinger Fudge

This easy 4-ingredient Butterfinger Fudge tastes just like the candy bar and it’s made with candy corn!

If you have leftover candy corn…or just love Butterfingers, make your own in fudge form with this easy recipe! It’s like magic!

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I think Halloween was one of my favorite holidays as a kid. I mean, it’s the candy holiday. How could I not love it?

{Back then Halloween was the only candy holiday; Valentine’s Day was purely give-the-kids-you-like-a-card and not like it is now. My mom did not make three dozen heart shaped cookies and wrap them special for every kid in class. And I kinda miss those days…}

I know I loved me some Reese’s. And M&Ms. And Twix (the peanut butter ones, remember them? I never see them anymore). But Butterfinger? I’m not sure I remember being SO in love with them.

I mean, I know my mom loved them. She always had them hidden in her stash.

Have I not told you about my moms’ candy stash yet? Oh, goodie. Buckle up, kids.

You see, my dad (and, it turns out, me) have this problem with portion control. As in – we have none. So, two candy bars could disappear in about three seconds. Candy isn’t cheap and my mom was tired of it disappearing quick as pinot grigio at a RHONY event. So, she hid her candy from the two of us.

Occasionally she would let me in on the secret. Or, I, um, would find it on my own. No, you should not leave me alone in your bathroom. I will look in the medicine chest.

Anyway, I learned from a pro and I have perfected the hidden candy stash. I hide it in plain sight…where Jordan wouldn’t even think to look. Kinda genius, if you ask me.

Okay, back to the matter at hand.

Butterfingers. I remember eating them as a kid. I mean, I ate them the normal way and everything: I sucked off all the chocolate and then ate the center.

What? That’s totally normal, right? RIGHT??

When Hayley posted her Homemade Butterfingers a few weeks ago, I remember that I totally wanted to make them because I had a huge bag of candy corn in my pantry.

Oh yeah, you know about this recipe, right? How candy corn and peanut butter get married and produce Butterfinger children? It’s so strange it’s weird at first…like your brain doesn’t want to accept the fact that it’s true.

So, anyway. I decided to make the homemade Butterfingers. But, well, I cannot follow a recipe. So I used Hayley’s recipe…and made it into fudge.

That’s right, my friends:

This easy Butterfinger Fudge is made with candy corn and has just 4 ingredients!

This fudge tastes like Butterfingers. It’s soft and chewy, a little chewier than traditional fudge. I like it plain…but for the purists out there, I drizzled some with chocolate. Those were good too.

Butterfinger fudge is fudge made with candy corn and peanut butter!

Besides those two, it’s also a white chocolate fudge that’s made with sweetened condensed milk, so it’s easy fudge (no candy thermometer needed!)

If I wasn’t on this cleanse I’d have to hide them from myself.

And that never really works, does it?

Tips for making Butterfinger Fudge from candy corn:

• Be sure to use fresh candy corn. You don’t want to use the stale stuff from last year.
• Candy corn takes a long time to melt down, which is why I recommend using a saucepan. It works, just keep melting and stirring.
• You can add chopped candy bars to this or dip the fudge in chocolate. I like it plain or drizzled with chocolate!

Butterfinger Fudge

4.74 from 26 votes

This easy 3-ingredient Butterfinger Fudge tastes just like the candy bar and it's made with candy corn!

Prep Time 20 minutes minutes

Resting time 1 hour hour

Total Time 20 minutes minutes

Yield 48 pieces

Serving Size 1 piece

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Ingredients

 

• ▢ 3 cups Candy Corn
• ▢ 1 cup creamy peanut butter
• ▢ 1 can (14 ounces) sweetened condensed milk
• ▢ 2 cups white chocolate chips
• ▢ 1 cup milk chocolate chips (optional)

Instructions

• Line a 9x9-inch pan with foil and spray with cooking spray.
• Add Candy Corn and peanut butter to a medium saucepan and heat, over low heat, stirring every 30 seconds or so, for about 3 minutes. Add sweetened condensed milk, stir, and cook for another 3 minutes, stirring every 30 seconds (you don’t want the milk to boil; a slight simmer is okay). Add white chocolate chips and stir until everything melts together. (It will seem like it’s never going to melt...but it will, it just takes time!)
• Spread evenly in pan. Cool on counter about 15 minutes, then chill until hardened. Cut into squares.
• If you want, you can dip the fudge in milk chocolate or drizzle chocolate over the top. Melt chocolate chips (I added a little vegetable oil to thin them) and dip the bottoms of the fudge squares in the chocolate. Set on a wax paper lined cookie sheet to harden.

Recipe Video

Recipe Notes

Be sure to use fresh candy corn! Don't use the stale stuff from last year or it may not melt correctly.

Recipe Nutrition

Serving: 1piece | Calories: 130kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 63mg | Potassium: 56mg | Sugar: 16g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 0.2mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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Last Updated on October 13, 2019