Crunchy, chewy, and oh-so-sweet, this Butterfinger fudge has everything I love about the candy bar in a perfect chocolatey square! Every time I’m craving something chocolatey and peanut buttery, this is the recipe I to turn to! I always make a double batch to share, because I need an entire batch entirely for myself.
I don’t think I’ve ever met a person who doesn’t love Butterfinger! It has such a unique texture and crunch that I just can’t get enough of. Adding it to fudge was a stroke of genius on my part. The creamy, smooth texture of the fudge goes so well with the crispy Butterfinger candies. This recipe is super easy to make with just 8 ingredients and practically foolproof!
I have a few family members who came back for more after they had their first taste of it, and asked what it was made with since it wasn’t just chocolate. The peanut butter baking chips mixed in make it just right.
What’s in This Butterfinger Fudge Recipe?
- Sugar: Granulated sugar sweetens the fudge and adds texture.
- Butter: Unsalted butter makes the fudge rich and smooth.
- Evaporated Milk: Adds body and richness to the fudge. I do not recommend making this recipe with sweetened condensed milk, as it will turn out too sweet.
- Peanut Butter Baking Chips: Add rich peanut butter flavor to the fudge.
- Chocolate Chips: Add delicious chocolate flavor to the fudge. I used semisweet, but dark or milk will also work.
- Marshmallow Creme: This is my secret ingredient for stress-free fudge. It prevents the sugar from crystallizing, leading to a smoother, creamier final product that stays soft.
- Vanilla Extract: Enhances the sweet flavor of the fudge.
- Butterfinger Candy Bars: Add a delightful crunch and extra flavor to the fudge.
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How to Store
This Butterfinger fudge will stay fresh and delicious for up to 1 week if kept at room temperature in an airtight container. Want to keep it fresh a bit longer? In an airtight container, this homemade fudge will stay fresh for up to 3 weeks in the fridge or 3 months in the freezer! Just let it thaw overnight in the refrigerator before enjoying.
Tips for Success
- Smashing up candy bars can get messy pretty quickly. To avoid getting candy crumbs all over your kitchen, place the bars in a durable Ziplock bag. Then, smash the candy until it reaches the desired consistency you want! You can use a rolling pin or something similar to do the smashing.
- Once you remove the fudge mixture from the heat on the stove, remember to move quickly! The fudge will harden as it cools, making it difficult to stir in the remaining ingredients. Avoid a sore arm by working expeditiously.
- To avoid a lot of flaky mess, be sure to lightly press the candies into the fudge before it sets. I have made candy fudge and forgotten to do this, and the candy will flake off a little.
- The best way to make sure your fudge is cool, set, and ready to serve it is by letting it cool overnight in the refrigerator. I know it can be tempting to not wait that long, but I promise it’s worth the wait!
Top Reader Review
- “This is the best fudge recipe I have ever used.” -Diana Hawkins
Butterfinger Fudge Recipe
Ingredients
- 3 cups granulated sugar
- ¾ cup unsalted butter (1½ sticks)
- 5 ounces evaporated milk
- ¾ cup peanut butter flavored baking chips
- ¾ cup semisweet chocolate chips
- 7 ounces marshmallow creme (1 tub)
- 1 teaspoon pure vanilla extract
- 1 cup chopped Butterfinger candy bars (4 (1.9-ounce) bars)
For Topping
- ¼ cup chopped Butterfinger candy bars optional (1 (1.9-ounce) bar)
Equipment
- Kitchen Scale (optional)
- 8×8 Baking Pan
Instructions
- Line an 8×8-inch baking pan with a piece of parchment paper. Cut the parchment paper a few inches too long on all sides so you can easily lift the fudge out of the pan once it hardens. Set the prepared pan to the side.
- In a large saucepan set over medium, heat the sugar, butter, and evaporated milk, stirring until it melts together. Continue to stir the mixture until it begins to boil. It will begin to become foamy and bubbly.3 cups granulated sugar, ¾ cup unsalted butter, 5 ounces evaporated milk
- Continue stirring the fudge for an additional minute. Once done, remove it from the heat and stir in the peanut butter chips, chocolate chips, and marshmallow creme. Continue stirring the mixture until the chips have completely melted and mixed in with the marshmallow creme, about 1-2 minutes.¾ cup peanut butter flavored baking chips, ¾ cup semisweet chocolate chips, 7 ounces marshmallow creme
- Once combined, stir in the vanilla. The mixture will begin to harden as it cools so before it begins to set, quickly stir in the butterfinger candy bar pieces.1 teaspoon pure vanilla extract, 1 cup chopped Butterfinger candy bars
- Pour the fudge into the prepared pan and spread evenly with a rubber spatula. Sprinkle the top of the fudge with the remaining crushed Butterfinger candy bar (optional), and very gently press it into the top of the fudge.¼ cup chopped Butterfinger candy bars
- Cover the pan with plastic wrap and let the fudge cool in the refrigerator for a few hours, until the fudge is completely cooled and has set. Cut into 1-inch squares and serve.
This is the best fudge recipe I have ever used. I make it without the Butterfinger. Just substitute Walnut in the same amount or none at all for excellent plain fudge. It’s so easy and fantastic.