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This Butterfinger fudge transforms ordinary candy corn into a creamy, peanut butter-infused treat that tastes remarkably like the famous candy bar. I stumbled upon this recipe years ago when looking for creative ways to use leftover Halloween candy, and it's become my signature holiday gift for friends and family.
I first made this recipe during a Halloween party when I had bags of candy corn nobody wanted to eat. The transformation was so impressive that guests couldn't believe the main ingredient was candy corn!
Ingredients
- Candy Corn: Provides the signature Butterfinger flavor and sweetness. The melted texture creates that distinctive honeycomb quality.
- Peanut Butter: Use creamy for best results. The natural oils help achieve the perfect fudge consistency.
- Sweetened Condensed Milk: Acts as both sweetener and binding agent. Avoid evaporated milk as it won't set properly.
- White Chocolate Chips: High quality chips melt better. The vanilla notes complement the candy corn beautifully.
- Milk Chocolate Chips: Optional but recommended for the authentic Butterfinger experience. The chocolate coating adds texture contrast.
Step-by-Step Instructions
- Prepare Your Pan:
- Line an 8×8 or 9×9 pan with foil and spray generously with cooking spray. The 9×9 pan will yield thinner pieces while the 8×8 creates thicker squares. Make sure the foil extends over the edges for easy removal later.
- Melt The Base:
- Combine candy corn and peanut butter in a medium saucepan over low heat. This step requires patience as candy corn melts slowly. Stir every 30 seconds to prevent scorching for about 3 minutes until the mixture becomes smooth and uniform.
- Add The Binding Agent:
- Pour in the sweetened condensed milk and continue cooking for another 3 minutes. Keep the heat low and stir frequently to prevent burning. You want to see small bubbles around the edge but avoid a rolling boil which can make the fudge grainy.
- Incorporate The White Chocolate:
- Add white chocolate chips and stir continuously until completely melted and incorporated. This will take several minutes and might seem like it will never come together but keep stirring. The mixture will eventually become glossy and pull away slightly from the sides of the pan.
- Set The Fudge:
- Pour the mixture into your prepared pan and spread evenly with a spatula. Let cool on the counter for about 15 minutes before transferring to the refrigerator to set completely which takes about 2 hours.
- Add Optional Chocolate Coating:
- If desired melt milk chocolate chips with a teaspoon of vegetable oil for a smoother consistency. Dip the bottom of each fudge square into the melted chocolate and place on a wax paper lined baking sheet to harden. The contrast of textures elevates this fudge to gourmet status.
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My favorite thing about this fudge is watching people's reactions when I tell them it's made with candy corn. Most people have strong opinions about candy corn but even the haters love this fudge. My neighbor who claims to despise candy corn requests this every holiday season.
Troubleshooting Tips
If your fudge seems too soft even after refrigeration, you likely didn't cook the mixture long enough. The good news is you can still salvage it by storing and serving it directly from the refrigerator.
Storage Information
This fudge keeps beautifully in an airtight container at room temperature for up to a week. For longer storage, refrigerate for up to three weeks. Place wax paper between layers to prevent sticking.
Flavor Variations
For a darker, more intense flavor, try using dark chocolate chips instead of milk chocolate for dipping. The bitterness beautifully balances the sweet fudge interior.
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This recipe combines nostalgia and creativity into a sweet, irresistible treat that will win over any crowd.
Frequently Asked Questions
- → Can I use a microwave to melt the candy corn?
Yes, you can microwave the candy corn in 30-second increments, stirring after each interval, until fully melted. Be cautious to avoid overheating.
- → What can I substitute for white chocolate chips?
If you’re out of white chocolate chips, you can use almond bark or vanilla-flavored melting wafers as a substitute.
- → Can I make this fudge without candy corn?
Candy corn is a key ingredient in this treat, providing the distinctive texture and flavor. Replacing it may drastically change the outcome.
- → How do I store the fudge?
Store the fudge in an airtight container in the refrigerator for up to one week. Bring to room temperature before serving for the best texture.
- → Can I add other ingredients like nuts or marshmallows?
Absolutely! Chopped nuts, marshmallows, or crushed candy can be mixed into the fudge for added textures and flavors.
- → What size pan should I use?
An 8x8 inch pan will yield thick fudge pieces, but a 9x9 inch pan can also be used for thinner, bite-sized portions.