Butterfinger Fudge Recipe

Course: Dessert

Cuisine: American

Prep Time: 5

Cook Time: 5

Chill: 2

Total Time: 2 10

Servings: people

Calories: 294kcal

Author: Becky Hardin - Easy Dessert Recipes

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.

Print Recipe

Equipment

Kitchen Scale (optional)
8x8 Baking Pan

Ingredients

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)

For Topping

¼ cup chopped Butterfinger candy bars 54 grams, 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

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.

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