Butterfinger Fudge Candy Corn Treat

This homemade Butterfinger fudge transforms simple candy corn into a remarkable treat that mimics the famous candy bar's signature flavor and texture. It's a delightful dessert that combines creamy peanut butter with melted candy corn for that classic Butterfinger crunch and taste, all in fudge form.

I created this recipe during Halloween when I had leftover candy corn and needed a creative way to use it. My family was shocked when they tasted it. Everyone kept saying "I can't believe this actually tastes exactly like a Butterfinger!"

Ingredients

• Candy Corn: Forms the base of our Butterfinger flavor. The unique combination of sugar and corn syrup creates that distinctive crunch when combined with peanut butter.
• Peanut Butter: Provides that classic Butterfinger nuttiness. Choose creamy variety for the smoothest texture.
• Sweetened Condensed Milk: Adds creaminess and helps bind everything together. This ingredient creates the perfect fudge consistency.
• White Chocolate Chips: Give structure and additional sweetness. Make sure to use quality chips that melt well.
• Milk Chocolate Chips: Are optional for dipping but add that authentic Butterfinger chocolate coating. The contrast of textures makes this treat extra special.

Step-by-Step Instructions

Prepare the Pan:

Line your pan with foil and apply cooking spray generously. An 8x8 pan makes thick fudge pieces while a 9x9 creates slightly thinner but equally delicious squares. Make sure the foil extends over the edges for easy removal after chilling.

Melt Candy Corn and Peanut Butter:

Combine candy corn and peanut butter in a medium saucepan over low heat. Stir frequently every 30 seconds to prevent scorching. Watch as the candy corn slowly softens and begins to melt into the peanut butter. This process takes about 3 minutes and requires patience as candy corn melts gradually.

Add Sweetened Condensed Milk:

Pour in the sweetened condensed milk and continue stirring while cooking for another 3 minutes. Maintain low heat to prevent the milk from boiling. A slight simmer is okay but keep the temperature controlled to prevent burning. The mixture will begin to smooth out and become more consistent in texture.

Incorporate White Chocolate:

Add white chocolate chips and stir continuously until completely melted and incorporated. This step may seem to take forever as the mixture appears resistant to coming together. Keep stirring patiently as the heat gradually melts everything into a smooth, uniform mixture. The transformation happens suddenly once the right temperature is reached.

Set and Chill:

Spread the mixture evenly in your prepared pan using a spatula coated with cooking spray. Allow it to cool on the counter for about 15 minutes before transferring to the refrigerator. Chill until completely firm which typically takes 2 to 3 hours. The fudge needs this time to set properly for clean cutting.

Optional Chocolate Dipping:

For an extra touch melt milk chocolate chips with a small amount of vegetable oil for smoother consistency. Dip the bottom of each fudge square into the melted chocolate and place on wax paper–lined cookie sheet. Allow the chocolate to set completely before serving or storing.

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This recipe became an instant tradition in our home after my son declared it "even better than real Butterfingers." The candy corn is truly the magic ingredient here. While many people only think of it as a Halloween staple, I now stock up specifically to make this fudge throughout the year.

Storage Tips

This Butterfinger fudge keeps beautifully when stored properly. Place the cut fudge pieces in an airtight container with wax paper between layers to prevent sticking. Keep refrigerated for up to two weeks for best taste and texture. The fudge can also be frozen for longer storage. Simply wrap individual pieces in plastic wrap then place in a freezer bag. Thaw in the refrigerator before serving. The texture may change slightly after freezing but the flavor remains delicious.

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Ingredient Substitutions

While this recipe works best with the exact ingredients listed, there are some modifications possible. For those with peanut allergies, almond butter can substitute for peanut butter though the flavor will differ slightly from traditional Butterfingers. White chocolate chips can be replaced with vanilla or white almond bark for similar results. If candy corn is out of season, butterscotch chips melted with corn syrup can approximate the flavor though the texture will be different. The milk chocolate coating remains optional but adds authenticity to the final product.

Serving Suggestions

This fudge makes a stunning addition to any dessert table. Cut into smaller bite sized pieces and arrange on a platter alongside other confections for a sweet buffet. For special occasions, wrap individual pieces in colored cellophane with ribbon for charming party favors. During holidays, arrange on a tiered stand interspersed with fresh cranberries and mint for a festive presentation. The fudge pairs wonderfully with coffee or milk, making it perfect for after dinner treats or afternoon coffee breaks with friends.

Frequently Asked Questions

→ Can I use a different type of chocolate for dipping?

Yes, you can substitute milk chocolate with dark or semi-sweet chocolate for a richer flavor. White chocolate can also be used for a sweeter twist.

→ How can I make the fudge easier to melt?

Chop the candy corn into smaller pieces or use a food processor before melting. Stirring constantly over low heat also helps achieve a smooth texture.

→ Can I skip the chocolate dipping step?

Yes, the dipping step is optional. The fudge tastes great as-is but dipping it in chocolate adds an extra layer of flavor.

→ Can I use a larger pan for thinner fudge squares?

Absolutely. Using a 9x9 pan instead of an 8x8 pan will make thinner fudge squares, which might be easier to handle if you prefer smaller portions.

→ What’s the best way to store the fudge?

Store the fudge in an airtight container in the refrigerator. It will last for about a week, or you can freeze it for longer storage.

→ Can I use natural peanut butter instead of regular peanut butter?

It's better to use regular peanut butter for this fudge, as natural peanut butter can separate and affect the texture.