Description
Indulge in this rich and creamy Chocolate Butterfinger Fudge filled with toasted peanut butter and crunchy candy bits for a delicious treat.
Ingredients
Scale
- 1 cup candy corn (about 150 g)
- 1 cup creamy peanut butter (about 258 g)
- 1 cup white chocolate chips (about 170 g)
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1/2 teaspoon vanilla extract (optional)
- Pinch of flaky sea salt (optional)
Instructions
- Lightly grease an 8×8 inch pan or line it with parchment paper, leaving an overhang for easy removal.
- In a heavy-bottomed saucepan over low heat, combine the candy corn, peanut butter, white chocolate chips, and sweetened condensed milk.
- Stir constantly with a silicone spatula, scraping the bottom, until all components are fully melted and the mixture is smooth—about 8–12 minutes.
- If using, stir in the vanilla extract once the mixture is smooth.
- Pour the hot mixture into the prepared pan and spread it evenly. Smooth the top and gently tap the pan on the counter to remove air pockets.
- Refrigerate uncovered for at least 2 hours, or until firmly set.
- Remove fudge from the pan using the parchment overhang; cut into 16 squares with a sharp knife.
- Optionally, sprinkle a pinch of flaky sea salt on each square right before serving.
Notes
For a less-sweet fudge, consider using dark chocolate chips instead of white. Store in an airtight container at room temperature for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Melt-and-Mix
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 268
- Sugar: 27.8g
- Sodium: 107mg
- Fat: 13.7g
- Saturated Fat: 5.0g
- Unsaturated Fat: 8.7g
- Trans Fat: 0g
- Carbohydrates: 32.2g
- Fiber: 0.9g
- Protein: 6.7g
- Cholesterol: 0mg