Butterfinger Fudge

5 from 1 vote

Butterfinger Fudge is rich, sweet, and packed with candy bar pieces. The perfect foolproof recipe when you need fudge fast!

Prep Time15

Chill Time2

Total Time2 15

Course: Dessert

Cuisine: American

Servings: (1 ½ x 1 ½ inch squares) pieces

Calories: 194kcal

Author: Jennifer Fishkind

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, 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 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.
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.

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.

Tips:

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