4.8 from 18 votes
Butterfinger Fudge Recipe
Crunchy, chewy, and oh-so-sweet, this Butterfinger fudge has everything I love about the candy bar in a perfect chocolatey square!
Prep Time
5 mins
Cook Time
5 mins
Additional Time
2 hrs
Total Time
2 hrs 10 mins
Servings:
24
people
Calories:
294 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 3 cups granulated sugar
- ¾ cup butter 1½ sticks, unsalted
- 5 ounces evaporated milk
- ¾ cup peanut butter baking chips
- ¾ cup semisweet chocolate chips
- 7 ounces marshmallow creme (1 tub)
- 1 teaspoon vanilla extract pure
- 1 cup Butterfinger candy bars 4 (1.9-ounce) bars, chopped
For Topping
- ¼ cup Butterfinger candy bars optional (1 (1.9-ounce) bar, chopped
Instructions
- Line an 8x8-inch baking pan with a piece of parchment paper. Cut the parchment paper a few inches too long on all sides so you can easily lift the fudge out of the pan once it hardens. Set the prepared pan to the side.
- In a large saucepan set over medium, heat the sugar, butter, and evaporated milk, stirring until it melts together. Continue to stir the mixture until it begins to boil. It will begin to become foamy and bubbly.
- Continue stirring the fudge for an additional minute. Once done, remove it from the heat and stir in the peanut butter chips, chocolate chips, and marshmallow creme. Continue stirring the mixture until the chips have completely melted and mixed in with the marshmallow creme, about 1-2 minutes.
- Once combined, stir in the vanilla. The mixture will begin to harden as it cools so before it begins to set, quickly stir in the butterfinger candy bar pieces.
- Pour the fudge into the prepared pan and spread evenly with a rubber spatula. Sprinkle the top of the fudge with the remaining crushed Butterfinger candy bar (optional), and very gently press it into the top of the fudge.
- Cover the pan with plastic wrap and let the fudge cool in the refrigerator for a few hours, until the fudge is completely cooled and has set. Cut into 1-inch squares and serve.
Cup of Yum
Notes
- Storage: Store Butterfinger fudge in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months.
Nutrition Information
Serving
1slice
Calories
294kcal
(15%)
Carbohydrates
47g
(16%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
18mg
(6%)
Sodium
44mg
(2%)
Potassium
77mg
(2%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
194IU
(4%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24 people
Amount Per Serving
Calories 294
% Daily Value*
| Serving | 1slice | |
| Calories | 294kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 44mg | 2% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 194IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.