Butterfinger Fudge with Candy Corn (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 cups candy corn
02 -
1 cup (268g) peanut butter
03 -
1 can (14 ounces) sweetened condensed milk
04 -
2 cups (340g) white chocolate chips
05 -
1 cup (170g) milk chocolate chips (optional)
# Instructions:
01 -
Line a pan with foil and spray with cooking spray. Preferably use a 9x9 pan for optimal thickness.
02 -
Add candy corn and peanut butter to a medium saucepan and heat over low heat. Stir every 30 seconds for about 3 minutes until melted.
03 -
Add sweetened condensed milk to the saucepan. Stir and cook for another 3 minutes, stirring every 30 seconds. Avoid boiling, a slight simmer is sufficient.
04 -
Mix in the white chocolate chips and stir until fully melted and combined. Be patient as this may take a few minutes.
05 -
Spread the mixture evenly into the prepared pan. Cool on the counter for approximately 15 minutes, then transfer to the refrigerator until it hardens.
06 -
Once hardened, cut the fudge into bite-sized squares.
07 -
If desired, melt the milk chocolate chips (add a small amount of vegetable oil to thin them). Dip the bottoms of the fudge squares in the melted chocolate and place on a wax paper-lined baking sheet to set.
# Notes:
01 -
This fudge is softer and chewier than traditional fudge, with a flavor reminiscent of a Butterfinger candy bar.
02 -
Chopping the candy corn beforehand or using a food processor can help make the melting process easier.