Crunchy, chewy, and oh-so sweet – Butterfinger fudge has everything you love about the candy bar in a perfect chocolatey square! Make a batch to share, or keep this candy fudge all to yourself.
Easy Butterfinger Fudge Recipe
Nobody better lay a finger on my Butterfinger… fudge! Just kidding, of course. It’s impossible to keep people away from this stuff! If you’re a fan of the candy bar, you’re going to be absolutely smitten with this easy fudge recipe.
Next time you’re craving something chocolatey and peanut-buttery, this is the recipe to turn to!
Why You’ll Love this Butterfinger Fudge Recipe:
- Candy: I don’t think I’ve ever met a person who doesn’t love Butterfinger! It’s a childhood classic candy that puts a smile on everyone’s face, making this fudge a wonderful crowd-pleaser.
- Simplicity: With simple and inexpensive ingredients and easy-to-follow steps, you have no reason to fear making this fudge.
- Delectable: I cannot overstate how delectable this fudge really is! I mean, Butterfinger candy bars and homemade fudge… What’s not to love?!
Trademark Note: In the spirit of transparency, I want to note that some of these ingredients are trademarked products. Butterfinger is a proprietary brand that I want to acknowledge and give credit to.
How to Make Butterfinger Fudge
Be sure to see the recipe card below for full ingredients & instructions!
- Prepare a baking sheet with parchment paper.
- Whisk together the sugar, butter, and evaporated milk.
- Bring the mixture to a boil.
- Remove the mixture from the heat once it reaches a boil.
- Stir in the peanut butter chips, chocolate chips, and marshmallow creme.
- Stir in the vanilla.
- Quickly stir in the Butterfinger pieces.
- Pour the fudge mixture into the prepared baking sheet.
- Sprinkle the top of the fudge with more Butterfinger pieces.
- Cover the pan and place it in the refrigerator.
- Allow the fudge to cool for a few hours.
- Cut into 1 inch squares, and enjoy!
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 baggie. 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.
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 in the refrigerator, this homemade fudge will stay fresh for up to 3 weeks!
This fudge can certainly be frozen! In the freezer, it’ll stay fresh for 3 months. The most important thing is to keep it in an airtight container to avoid the fudge getting freezer burned. The best way to protect the fudge is by wrapping it first in wax paper, then placing it in an airtight container of your choice.
Recipe Tips and Tricks
- I LOVE the peanut butter flavors in this fudge! To enhance those even more, toss in some extra peanut butter chips to the fudge mixture.
- 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!
- 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.
Butterfinger candy bars have really never been so delicious! This recipe really takes everything that’s beloved about the candy and incorporates it perfectly into an unforgettable fudge.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Butterfinger Fudge Recipe
- 3 cups granulated sugar 600 grams
- ¾ cup unsalted butter 170 grams (1½ sticks)
- 5 ounces evaporated milk 142 grams
- ¾ cup peanut butter flavored baking chips 128 grams
- ¾ cup semisweet chocolate chips 128 grams
- 7 ounces marshmallow creme 198 grams (1 tub)
- 1 teaspoon pure vanilla extract 4 grams
- 1 cup chopped Butterfinger candy bars 216 grams (4 1.9-ounce bars)
- ¼ cup chopped Butterfinger candy bars 54 grams, optional (1 1.9-ounce bar)
- Kitchen Scale (optional)
- 8×8 Baking Pan
- 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 has got to be my all time favorite fudge. 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. I also have tried to add bigger chunks of the Butterfinger, but they are so flaky, it makes it tricky. Which is still ok, because mixed in, they are just right with the additional pieces on top.
- To avoid a lot of flaky mess, be sure to lightly press it into the fudge before it sets. I have made candy fudge and forgotten to do this, and the candy will flake off a little.