Butterfinger Fudge

Whip up a batch of irresistible Butterfinger Fudge with this simple recipe. Made with semi-sweet chocolate and Butterfinger candy bars, this treat is perfect when you need a quick and easy sweet treat.

Prep Time15

Chill Time2

Total Time2 15

Course: Dessert

Cuisine: American

Keyword: Butterfinger Fudge Recipe

Servings: pieces

Calories: 194kcal

Ingredients

3 cups semi-sweet chocolate chips, Ghirardelli brand
14 ounces sweetened condensed milk
¼ cup heavy cream
2 cups roughly chopped Butterfinger candy bar, mixed into the fudge batter
1 cup finely chopped Butterfinger candy bar, for the topping

Instructions

Line a 9x9 inch straight-sided baking pan with aluminum foil. Be sure to allow some of the aluminum foil to overhang the edges of the pan to make it easier to remove the fudge from the pan once chilled. Spray the foil with a light coating of nonstick spray. Set aside.
In a 3-quart saucepan over medium heat, add the semi-sweet chocolate chips, sweetened condensed milk, and heavy cream. Heat and stir the ingredients for 5-6 minutes or until the chocolate chips have melted and the fudge mixture is smooth. Be sure to stir often to ensure that the chocolate does not burn or seize up. Remove from the heat.
Add the 2 cups of roughly chopped Butterfinger candies to the chocolate fudge mixture and gently fold the chopped butterfingers into the melted chocolate mixture.
Spread the Butterfinger fudge mixture evenly in the prepared 9x9 inch baking pan, being sure to smooth out the top of the fudge.
Sprinkle the remaining 1 cup of the smaller chopped Butterfinger candies evenly over the surface of the fudge in the pan. Gently press the candies into the fudge just to ensure that they stick as the Butterfinger fudge cools and sets.
Refrigerate the Butterfinger fudge for 1-2 hours or until the fudge has firmed up and can easily be removed from the baking pan.
Using a large, sharp knife, slice the fudge into 36 (1½ x 1½ inch) squares.

Notes

We recommend you hand chop your Butterfinger bars so you can control the side and shape of the pieces. Using a large, sharp knife seems to work best.
If you want to use up Halloween candy or have fun-sized bars on hand, it will take about 14-15 fun-sized bars for the 2 cups roughly chopped, and 6-7 for the 1 cup finer chopped Butterfinger candy for this fudge recipe.
Use a spatula to scrape out the condensed milk can so you get every drop. It's crucial to the fudge having the right texture.
Lining your pan with foil crucial for easy removal of the fudge once it's chilled. Leave some overhang on the edges of the pan to help you lift it from the pan.
Pay attention to the corners and edges of the pan when spreading the fudge mixture so you are sure to create an even layer of fudge. This step will help ensure you can slice perfect squares of fudge later on.
If you give the fudge more time to chill, the cold temperature will enhance the texture and flavor of the fudge.
When slicing, dip the knife in warm water and wipe dry with a clean towel to make the fudge easier to cut through.

Nutrition