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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!
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.
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
It could be a problem with the temperature. Make sure the milk gets hot enough!
Fudge can last a couple weeks in the refrigerator, but can be frozen in an airtight container for up to 3 months!
Butterfinger Fudge
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
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 Video
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.
it is cooking now and smells delicious! it does take a LONG time for it all to melt somehow I think it will be worth the wait (weight too)
Oh wow, this fudge looks amazing! I had no idea that candy corn could be used to make butterfingers!
WOWZERS! You are gifted and I want to be just like you when I grow up. ;-} I LOVE this amazing idea! This is a ‘hot’ recipe in Blogland and I’m so proud to be on the band wagon…slash that…the candy wagon, with you. Fantastic creation. I LOVE BUTTERFINGERS!
U guys are gonna kill me posting these decadent and delicious-looking treats!!! But i’ve already bookmarked this (wink) , lol!!!
Ok, so I have a giant glass pumpkin candy jar that I fill with Corn Candy every year. I don’t know why I do it, my kids aren’t allowed to have candy. Hmm, must be because I LOVE them. However, by the end of October I am sick of them and ready for some candy bars. Sounds like you have the PERFECT solution to my corn candy overload. Thanks a MILLION for coming to Weekend Potluck and sharing this great recipe!
Hugs, Tonya from 4 little Fergusons
Thanks Tonya! 🙂 My daughter would never survive with it in the house and me not letting her eat it. Kudos to you!
🙂 They get a piece every once in a while for extra good behavior or “just because”. I am a bit of a sugar-nazi, but try to be light hearted and fun about it too! 🙂 🙂 🙂
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