This easy Butterfinger Fudge recipe requires only 4 ingredients and 15 minutes prep time to make fuss-free, foolproof fudge with candy bar pieces folded into the batter and pressed on top.
Easy Butterfinger Fudge
Our no bake Butterfinger Fudge takes the classic chocolate and peanut butter flavors and crispy crunch of the iconic candy bar and turns them into an easy fudge recipe filled with plenty of Butterfinger pieces.
While other recipes combine candy corn and peanut butter to replicate the Butterfinger taste, why complicate something so simple when you can mix real candy bar bits into the melted chocolate mixture in a fraction of the time it takes to melt candy corn?
Because Butterfingers are so easy to crush, they’re just begging to be folded into the fudge and used to decorate this dessert. But if Butterfingers are not your thing, you can use your favorite kinds of candy and cookies instead to make Milky Way Fudge, Reese’s Fudge, Candy Cane Fudge, Oreo Fudge, and more!
Why We Love Butterfinger Fudge Recipes
- Quick and easy to make in minutes.
- Uses only 4 ingredients.
- No fancy equipment, candy thermometer, or cooking skills needed.
- Smooth and creamy candy base with crispy chopped Butterfinger bars mixed into the middle and finished on top.
- Homemade candy tastes even better than the store-bought, long-cooked kind in a box.
- Perfect sweet treat for gift giving, potlucks, holiday parties, after dinner desserts, or any time you have a candy craving.
Butterfinger Fudge Ingredients
- Semi-sweet chocolate chips: I used the Ghirardelli brand, but feel free to use any high-quality chocolate chip brand you prefer.
- Sweetened condensed milk
- Heavy cream
- Butterfinger candy bar
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Choose Your Chocolate: Feel free to make your fudge with semi sweet chocolate chips, milk chocolate chips, dark chocolate chips, or even white chocolate chips.
- Fun Fudge Ideas: Check out my other fun fudge recipes, from Candy Corn Fudge to Cookie Dough Fudge, Unicorn Fudge, Rocky Road Fudge, Buckeye Fudge, Peanut Butter Fudge, and so many more!
- Vegan Version: To make Vegan Fudge, replace the condensed milk for condensed coconut milk and use dairy-free chocolate chips.
How to Make Butterfinger Fudge
- Make The Mixture: Heat and stir the chocolate chips, sweetened condensed milk, and heavy cream until melted and the mixture is smooth. Remove from the heat and fold in the chopped candies.
Pro Tip: Be sure to stir often to ensure that the chocolate does not burn or seize up. - Pour In The Pan: Spread the fudge mixture into the pan and top with more chopped candies. Chill in the fridge for 1-2 hours or until firm.
Pro Tip: Make sure to press the candies into the fudge to ensure that they stick as the fudge cools and sets. - Slice And Serve: Lift the fudge from the pan and slice it into 36 (1½ x 1½ inch) squares. Serve and enjoy!
Tips For Making The Best Fudge
- Use a high-quality, semi-sweet chocolate chip brand for the best flavor and melting results. I find that the generic, or lower-end, brands do not melt as well and tend to seize when heated. I prefer to use Ghirardelli brand chips when making this recipe.
- Be sure to use sweetened condensed milk and not evaporated milk. The fudge will not thicken up or set with evaporated milk.
- Be careful not to overcook your fudge, or it will become grainy.
- I like to line my pan with foil or parchment paper so I can lift out the fudge and cut it on a cutting board instead of in the pan.
- To cut your fudge, use a large chef knife. Warm the knife by running it under warm water, then dry it with a towel before slicing.
- Be sure to scrape out all the sweetened condensed milk from inside the can. You need all 14 ounces to have the correct results for this fudge recipe. If you pour it out of the can and don’t scrape out all the sweetened condensed milk, you can leave behind a couple of tablespoons of necessary sweetened condensed milk.
How to Store Butterfinger Fudge
- To Store: This Butterfinger fudge is best served at room temperature and can be stored at a cool room temperature in an airtight container for up to 2 weeks.
- To Freeze: You can freeze this Butterfinger fudge tightly wrapped in plastic wrap and then aluminum foil for up to 2 months. Thaw the fudge in the refrigerator before serving. Remember that the texture of the fudge may change slightly once thawed due to the added chopped candy that has been mixed into the fudge.
More Easy Dessert Recipes
Other Easy Dessert Recipes
- Brownie Mix Cookies
- Snickers Brownies
- Nutter Butter Trifle
- Skrewball Pie
- Kahlua Fudge
- Boston Cream Fudge
If you tried this Butterfinger Fudge Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Butterfinger Fudge
Serves — 36
Butterfinger Fudge is rich, sweet, and packed with candy bar pieces. The perfect foolproof recipe when you need fudge fast!
Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
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 9×9 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, on 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.3 cups semi-sweet chocolate chips, 14 ounces sweetened condensed milk, ¼ cup heavy cream
- 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.2 cups roughly chopped Butterfinger candy bar
- Spread the Butterfinger fudge mixture evenly in the prepared 9×9 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.1 cup finely chopped Butterfinger candy bar
- 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.
Jenn’s Notes
Storage:
- To Store: This Butterfinger fudge is best served at room temperature and can be stored at a cool room temperature in an airtight container for up to 2 weeks.
- To Freeze: You can freeze this Butterfinger fudge tightly wrapped in plastic wrap and then aluminum foil for up to 2 months. Thaw the fudge in the refrigerator prior to serving. Keep in mind that the texture of the fudge may change slightly once thawed due to the added chopped candy that has been mixed into the fudge.
- Be sure to use a high-quality, semi-sweet chocolate chip brand for the best flavor and melting results. I find that the generic, or lower-end, brands do not melt as well and have a tendency to seize when heated. I prefer to use Ghirardelli brand chips when making this recipe.
- Be sure to use sweetened condensed milk and not evaporated milk. The fudge will not thicken up or set with evaporated milk.
- Be careful not to overcook your fudge or it will become grainy.
- I like to line my pan with foil or parchment paper so I can lift out the fudge and cut it on a cutting board instead of in the pan.
- To cut your fudge, it’s best to use a large chef knife. You can warm the knife by running it under warm water, then dry it off with a towel before slicing.
- Be sure to scrape out all the sweetened condensed milk from inside the can. You need all 14 ounces to have the correct results for this fudge recipe. I find that if you just pour it out of the can and don’t scrape out all the sweetened condensed milk, you can actually leave behind a couple of tablespoons of necessary sweetened condensed milk.
Nutrition Info
Calories: 194kcal | Carbohydrates: 24g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 7mg | Sodium: 49mg | Potassium: 159mg | Fiber: 1g | Sugar: 18g | Vitamin A: 61IU | Vitamin C: 0.3mg | Calcium: 47mg | Iron: 1mg
