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orange butterfinger fudge with chocolate sauce dripped over the top.
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4.92 from 87 votes

Butterfinger Fudge

This easy 3-ingredient Butterfinger Fudge tastes just like the candy bar and it's made with candy corn!
Prep Time20 minutes
Resting time1 hour
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 48 pieces
Calories: 130kcal
Author: Dorothy Kern

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.

Video

Notes

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

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