Butterfinger Candy Corn (Print Version)
# Ingredients:
01 -
3 cups candy corn
02 -
1 cup (268g) peanut butter
03 -
1 14-ounce can sweetened condensed milk
04 -
2 cups (340g) white chocolate chips
05 -
1 cup (170g) milk chocolate chips
# Instructions:
01 -
Line a pan with foil and spray with cooking spray. Use an 8×8 pan for thick fudge or a 9×9 pan for thinner pieces.
02 -
Add candy corn and peanut butter to a medium saucepan and heat over low heat, stirring every 30 seconds, for about 3 minutes.
03 -
Pour in the sweetened condensed milk, stir, and cook for another 3 minutes, stirring every 30 seconds. Avoid boiling; a slight simmer is acceptable.
04 -
Add the white chocolate chips and stir until fully melted and smooth, even if it seems like it takes time.
05 -
Spread the mixture evenly in the prepared pan. Let it cool on the counter for about 15 minutes, then refrigerate until hardened.
06 -
Once hardened, cut the fudge into squares for serving.
07 -
Melt the milk chocolate chips (add a small amount of vegetable oil to thin if necessary) and dip the bottoms of the fudge squares in the melted chocolate. Place on a wax paper-lined cookie sheet to harden.