Butterfinger Fudge
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If you love the sweet crunch of Butterfinger candy bars, this Butterfinger fudge recipe is for you. It combines creamy, chocolatey fudge with the nutty, caramelized crunch of chopped Butterfingers to create a delicious treat that’s perfect for holidays, parties, or gifting. Whether you’re a longtime fudge maker or trying it for the first time, this recipe is simple, fun, and absolutely delicious.
I’ll admit, I’m not always the biggest fan of Butterfingers because they tend to stick to my teeth, but chopped up in fudge? They’re surprisingly great! The pieces add just the right amount of crunch and flavor without overwhelming the creamy chocolate base.
If you’re looking for more ways to enjoy fudge, be sure to check out my Christmas Fudge Recipes for more inspiration or try my beginner-friendly classic chocolate Fudge Recipe.
What Makes Butterfinger Fudge So Irresistible
- Quick and Easy: With only four ingredients, this recipe comes together in minutes.
- Fun Twist: Adding Butterfingers gives this fudge a unique flavor and texture that’s perfect for candy lovers.
- Perfect for Gifting: Wrap these fudge squares in a pretty box, and you’ve got a homemade gift everyone will love.
Ingredients
- 12 oz. semi-sweet chocolate chips
- 14 oz. sweetened condensed milk
- 2 tablespoons butter
- 1 cup chopped Butterfinger candy bars (about 6 mini bars)
How to Make Butterfinger Fudge
Line an 8×8 baking pan with foil, making sure the edges hang over for easy removal. Set aside.
In a saucepan, combine the chocolate chips, sweetened condensed milk, and butter. Heat over medium-low, stirring constantly, until the mixture is fully melted and smooth.
Pour half of the melted fudge mixture into the prepared pan, spreading it evenly. Top with the chopped Butterfinger candy bars, pressing the pieces gently into the fudge. Pour the remaining fudge over the top and spread it evenly. Gently tap the pan on the counter to help the fudge settle around the candy pieces.
Refrigerate the fudge for about four hours or until firm.
Once the fudge is set, remove it from the pan and peel away the foil. Place it on a cutting board and use a sharp knife to cut it into squares. Serve immediately, or store in the refrigerator until ready to serve.
Tips for Success
- Press the Candy into the Fudge: To keep the candy pieces from falling out when cutting, make sure to press them gently into the fudge before adding the top layer.
- Use Room Temperature Butterfinger Bars: Cold candy bars can be harder to chop evenly. Let them sit at room temperature before cutting for smoother pieces.
- Storage: Store your fudge in an airtight container layered with wax paper to prevent sticking. It will stay fresh in the refrigerator for up to a week.
FAQ
Yes! This recipe doesn’t require a candy thermometer. The sweetened condensed milk and chocolate create a foolproof base that sets perfectly without extra monitoring.
If your fudge didn’t set, it’s likely because the mixture wasn’t heated long enough for the ingredients to combine fully. Make sure to stir constantly and melt everything until smooth.
Absolutely! Butterfinger Bits are a convenient option and save time chopping. Use 1 cup for this recipe.
Keep your fudge in an airtight container and layer the pieces with wax paper to prevent sticking. Refrigerate it for up to a week, or freeze it for up to three months.
Can I Make This Recipe with White Chocolate?
Yes! Follow along with our white chocolate fudge recipe, and then proceed with adding the butterfingers in center and on top like this recipe. Also try adding Butterfinger pieces with peanut butter fudge – a wonderfully matched paring!
Butterfinger Fudge
Ingredients
- 12 oz. semi-sweet chocolate chips
- 14 oz. sweetened condensed milk
- 2 tablespoons butter
- 1 cup chopped Butterfinger candy bars about 6 mini bars
Instructions
- Line an 8×8 baking pan with foil, making sure the edges hang over for easy removal. Set aside.
- In a saucepan, combine the chocolate chips, sweetened condensed milk, and butter. Heat over low to medium-low, stirring constantly, until the mixture is fully melted and smooth. Remember that chocolate can seize, so its important to continue stirring and not to leave the pan alone.
- Pour half of the melted fudge mixture into the prepared pan, spreading it evenly. Top with the chopped Butterfinger candy bars, pressing the pieces gently into the fudge. Pour the remaining fudge over the top and spread it evenly. Gently tap the pan on the counter to help the fudge settle around the candy pieces.
- Refrigerate the fudge for about four hours or until firm. Once the fudge is set, remove it from the pan and peel away the foil. Place it on a cutting board and use a sharp knife to cut it into squares. To get clean cuts, wipe the knife off in between cutting. Serve immediately, or store in the refrigerator until ready to serve.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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