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This Butterfinger Fudge is a simple and easy recipe that only has 4 ingredients! It tastes just like your favorite candy bar and it is made with candy corn! It’s a mind-blowing fudge recipe – you’re going love it because it tastes like Butterfingers!

orange butterfinger fudge with chocolate sauce dripped over the top.


Easy Fudge Recipe

The main ingredient in this fudge is candy corn!The candy corn mixed with some peanut butter makes a butterfinger candy bar! If you don’t mind making this recipe with 5 ingredients, I like to melt some milk chocolate and drizzle it over the top of the fudge. No candy thermometer needed – just an easy fudge recipe!

This recipe is a viral TikTok recipe, the original Butterfinger Fudge with candy corn – and it’s so delicious.

Ingredients Needed

  • Candy Corn: Be sure to use fresh candy corn (from this year, not old stuff you find in your pantry).
  • Peanut Butter: Creamy peanut butter is definitely the way to go for this recipe.
  • Sweetened Condensed Milk: Turns it into fudge!
  • White Chocolate Chips: This is what helps the fudge solidify.

How to make Easy Butterfinger Fudge

  • Line a 9×9-inch pan with foil and spray with cooking spray.
  • Add Candy Corn and peanut butter to a saucepan and heat over low heat. Add sweetened condensed milk and white chocolate, stirring until smooth. This will take awhile!
  • 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.
Butterfinger fudge surrounded by candy corn.

Expert Tips

  • Candy corn takes a long time to melt down, which is why I recommend using a saucepan not the microwave. It works, just keep melting and stirring.
  • Make it melt faster: chop the candy corn carefully or use a food processor to chop it.
  • You can add chopped candy bars to this or dip the fudge in chocolate. I like it plain or drizzled with chocolate!

FAQs

Why didn’t my fudge set?

It could be a problem with the temperature. Make sure the milk gets hot enough!

How long does fudge last?

Fudge can last a couple weeks in the refrigerator, but can be frozen in an airtight container for up to 3 months!

orange butterfinger fudge with chocolate sauce dripped over the top.

Butterfinger Fudge

4.77 from 55 votes
Easy Butterfingers made with candy corn, sweetened condensed milk and peanut butter!

Recipe Video

Prep Time 30 minutes
Total Time 30 minutes
Yield 36 pieces
Serving Size 1 serving

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
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Instructions

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

Recipe Notes

  • 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.

Recipe Nutrition

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
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

4.77 from 55 votes (16 ratings without comment)

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259 Comments

  1. I ended up dumping it into a microwave safe bowl and nuking it at 30 second intervals until the corn melted. Then poured it into the pan

  2. That little tidbit about chopping the candy corn might be more beneficial at the beginning of the recipe than a footnote.

  3. Love this fudge!! I used Valentineโ€™s Day candy corn and a little red food coloring gel and added red and green m&mโ€™s for Christmas!