This post may contain affiliate links. For more information, read my disclosure policy.
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!
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
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
Recipe Nutrition
Last Updated on October 13, 2019
I want to try this one
Super yummy recipe but definitely takes a lot longer than 20 minutes if cooking as directed. The white chocolate takes quite a while to melt.
I have found different brands of candy corn and white chocolate all take different times to melt!
Very easy
Once it hardens in the fridge, can this be stored at room temp?
Yes
Can I use a 9×13 pan to make thinner pieces?
Yes
Wow, this stuff is incredible. I used more milk chocolate and put a layer of milk chocolate on the top of it. I definitely recommend if you like Butterfingers.
So glad you liked it!
I made this for a cookie exchange and everyone loved it so every Christmas I make this for gifts and for the desert table. I dip the bottom of there fudge in chocolate and then lightly drizzle some chocolate on top; this makes it look & taste better.
Great easy recipe. Yes it took a while to melt the candy corn, but it eventually melted with enough time and stirring! I followed the recipe exactly, except I used a larger dish because I wanted a not as thick fudge. But it still came out perfect. I took it to work and it was a hit with everyone! Will definitely make it again! Thanks for the recipe!
I made this and it was a hit with my family and my coworkers. The only problem I have with the recipe is that it didn’t take 20 mins to make at the temperature listed. Unless , the recipe is made on a gas stove. An electric stove is slow moving at that temperature.
Featured In