Easy Butterfinger Fudge

This dreamy candy corn fudge turns plain Halloween candy into a rich treat that's shockingly similar to the famous Butterfinger candy. When you mix melted candy corn with peanut butter, you get that amazing crunch and flavor, while the condensed milk and white chocolate make it perfectly fudgy.

I randomly tried this with leftover candy corn after a Halloween bash, and now folks ask for it all year long. I love watching people's jaws drop when I reveal candy corn is the secret behind this addictive treat.

Ingredients

• Candy Corn: Makes that signature honeycomb-like texture when you melt it with peanut butter. Grab the freshest candy corn you can find.
• Peanut Butter: Gives you that must-have nutty Butterfinger taste. Smooth works best but chunky adds some extra bite.
• Sweetened Condensed Milk: Holds everything together and adds silky sweetness. Stick with full-fat for the right consistency.
• White Chocolate Chips: Form the foundation of your fudge and help it set up nicely. Better chips mean smoother melting.
• Milk Chocolate Chips: You can skip these, but they make a tasty outer layer. Splurge on good ones for the smoothest coating.

Step-by-Step Instructions

Prepare the Pan:

Cover your pan with foil and give it a quick spray. A 9x9 pan gives you perfect thickness, though you can use 8x8 for chunkier pieces. Let the foil hang over the edges so you can lift everything out easily.

Melt the Base:

Put your candy corn and peanut butter in a pot over low heat. Keep the flame gentle and stir often – about every half minute. The candy corn starts breaking down and mixing with the peanut butter after roughly 3 minutes. Don't rush this by turning up the heat or you'll wreck it.

Add Remaining Ingredients:

Mix in the sweetened condensed milk completely. Cook another 3 minutes on that same low heat, stirring every 30 seconds. You don't want it boiling – just barely bubbling is fine. Look for everything to blend smoothly together.

Incorporate White Chocolate:

Toss in your white chocolate chips and keep stirring until they've fully melted. This might take a while since the mixture will fight against combining at first. Just keep at it and eventually you'll get a smooth, thick blend that you can still pour.

Set and Cool:

Pour everything into your pan and smooth it out. Let it sit at room temp for about 15 minutes before putting it in the fridge to finish setting. This slow cooling helps the texture turn out just right.

Optional Chocolate Dipping:

If you want, melt some milk chocolate chips with a bit of vegetable oil to thin it out. Dip the bottom of each fudge square into the chocolate and let them harden on wax paper. This extra touch makes them look fancy and adds that classic Butterfinger chocolate base.

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It's kind of magical how candy corn transforms in this recipe. I stumbled on this trick when playing around with Halloween leftovers, and now it's one of my go-to treats. My nephew once gobbled up six pieces before I mentioned it had candy corn in it – which he swore he couldn't stand!

Storage Solutions

This fudge stays good for quite a while when stored correctly. Put the cut squares in a sealed container with parchment between layers so they don't stick together. They'll last about a week at room temperature. If you want them to keep longer, stick them in the fridge for up to two weeks, though they'll get a bit harder when cold. You can even freeze them for up to three months if you wrap them tight in plastic and pop them in a freezer bag. Just move frozen pieces to the fridge overnight before you plan to eat them.

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Seasonal Variations

While this is perfect for using up Halloween candy, you can make it anytime with fun twists. Try different candy corn types throughout the year. The Thanksgiving candy corn with chocolate and caramel layers makes a richer version. For Christmas, grab some red and green candy corn and add a little peppermint extract. Valentine's candy corn works great too and gives you a nice pink color. These tweaks let you enjoy this treat no matter what time of year it is.

Troubleshooting Tips

Most people run into trouble with getting the melting temperature right. If your mixture looks grainy, you probably had the heat too high or uneven. Always keep it low and stir often. If your fudge won't firm up, you can put it back in the pan, add more white chocolate, and gently reheat it. For clean cuts, make sure it's fully chilled and use a knife dipped in hot water and dried between slices. If your chocolate coating breaks when cutting, let the fudge warm up a bit before serving.

Frequently Asked Questions

→ What’s the trick to melting candy corn smoothly?

Break the candy corn into smaller bits or toss it in a food processor before heating it. Warm it up nice and slow, stirring constantly to avoid burning or clumping.

→ Can I use a bigger pan for flatter squares?

Totally fine! Use a 9x9-inch pan instead of an 8x8 one if you want thinner fudge bites. These are perfect if you’re thinking of dipping them in chocolate later on.

→ Do I have to dip the fudge in chocolate?

Not at all! It’s awesome on its own, but dunking it in chocolate adds more richness and flavor depth for those who love chocolate.

→ Can I swap out the condensed milk?

Not really recommended. Condensed milk is what makes this fudge sweet and creamy. Changing it up could mess with the texture and flavor.

→ How do I store it to keep it fresh?

Pop it in an airtight box and stash it in the fridge—it’ll last about a week. If you coated it in chocolate, layer it with wax paper to stop the pieces from sticking together.