Butterfinger Fudge Recipe

Course: Dessert

Cuisine: American

Prep Time: 5

Cook Time: 5

Chill: 2

Total Time: 2 10

Servings: pieces

Calories: 294kcal

Author: Becky Hardin

Crunchy, chewy, and oh-so-sweet, this Butterfinger fudge with peanut butter, marshmallow, and candy bar bits has everything I love about the candy bar in a perfect chocolatey square!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
8x8 Baking Pan
Candy Thermometer (optional)

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)

Instructions

Line an 8x8-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.

Notes

*Evaporated milk works best for this fudge recipe. I do not recommend using sweetened condensed milk as a substitute because it will be way too sweet.

**I prefer semisweet chocolate chips, but dark chocolate works too.

Tips:

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.
The fudge needs to reach 234°F to properly set.
To test for doneness without a thermometer, drop a small bit of fudge into a glass of cold water. If it forms a soft and pliable ball, it's ready. If it hardens, dissolves, or remains liquid, it needs more time.
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!

Storage: Store Butterfinger fudge in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months.

Nutrition