Butterfinger Fudge
Butterfinger Fudge is rich, sweet, and packed with candy bar pieces. The perfect foolproof recipe when you need fudge fast!
Servings: 36 (1 ½ x 1 ½ inch squares) 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, 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.
Nutrition
