Butterfinger Fudge Instructions (Print Version)
# Ingredients:
→ Core Components
01 -
1 can (14 ounces) sweetened condensed milk
02 -
170g milk chocolate chips (optional)
03 -
3 cups candy corn
04 -
340g white chocolate chips
05 -
268g peanut butter
# Instructions:
01 -
Grab an 8x8 pan and cover it completely with foil. Spray some non-stick spray on the foil. Want thinner fudge? Use a 9x9 pan instead.
02 -
In a medium-sized pot, toss in the candy corn and peanut butter. Keep it on low heat and stir every so often—aim for about 3 minutes.
03 -
Pour in the sweetened condensed milk. Mix it all up and keep cooking for another 3 minutes. Stir often, but don’t let it boil. A gentle simmer is fine.
04 -
Stir in the white chocolate chips and keep mixing until the whole thing is smooth. It’ll take a bit, so give it time.
05 -
Pour the mixture into the pan and spread it out evenly. Let it cool on the counter for about 15 minutes, then pop it in the fridge to fully harden.
06 -
Once it’s set, take it out and cut it into squares.
07 -
Melt the milk chocolate chips with a bit of vegetable oil, if you’d like. Dip the bottoms of your fudge pieces in the chocolate and lay them on wax paper-covered cookie sheets to cool.
# Notes:
01 -
This fudge is chewy and softer than others, with a flavor like Butterfinger candy.
02 -
For easier melting, cut up the candy corn beforehand using a knife or a food chopper.