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orange butterfinger fudge with chocolate sauce dripped over the top.
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4.72 from 42 votes

Butterfinger Fudge

Easy Butterfingers made with candy corn, sweetened condensed milk and peanut butter!
Prep Time30 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 36 pieces
Calories: 183kcal
Author: Dorothy Kern
Cost: $8


  • 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


  • Line a pan with foil and spray with cooking spray. (I used an 8x8 pan. The fudge was very thick, so if I made it again, I’d use a 9x9 pan.)
  • 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!)
  • 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. 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.



  • This fudge is a little softer and chewier than traditional fudge. But it actually tastes like a Butterfinger!
  • To make melting easier, carefully chop the candy corn first, or use a food processor to chop it.


Serving: 1serving | Calories: 183kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 79mg | Potassium: 88mg | Fiber: 0.4g | Sugar: 23g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 0.1mg