Get ready to discover your new favorite sweet treat. This Butterfinger Fudge recipe is the definition of simple indulgence, combining rich chocolate and the iconic crunchy, peanut-buttery goodness of Butterfinger candy bars. If you’ve ever been intimidated by fudge making, this is the recipe that will change your mind. It requires no candy thermometer, no complicated steps, and delivers perfectly creamy, decadent fudge every single time. It’s a guaranteed showstopper that tastes like it took hours to make, but it’ll be our little secret that it only took minutes.
Whether you’re looking for a quick dessert for a party, a homemade holiday gift, or just a simple way to satisfy a sweet tooth, this fudge is the answer. The texture is smooth and melty, with the delightful crunch of candy pieces in every bite.
Why This Butterfinger Fudge Recipe is a Guaranteed Hit
You’re going to absolutely love this recipe, and here’s why. First and foremost, it’s incredibly easy. We’re talking about a handful of ingredients and a few minutes of active prep time. It’s a truly no-fail fudge that sets up perfectly in the fridge.
Second, the flavor is out of this world. The combination of creamy chocolate fudge and crispy, peanut-buttery Butterfinger pieces is simply irresistible. It’s a classic candy bar transformed into a sophisticated, homemade confection. Plus, it’s a crowd-pleaser for all ages!
The Magic Trio: Only 3 Core Ingredients Needed
At its heart, this recipe is wonderfully minimalist. You only need three main components to create this incredible fudge.
- Semi-Sweet Chocolate Chips: The foundation of our fudge. Using good quality chocolate chips ensures a smooth, rich flavor that isn’t overly sweet.
- Sweetened Condensed Milk: This is the secret to creamy, no-fail fudge. It provides the sugar, milk, and fat all in one, creating a silky texture without any risk of crystallization.
- Butterfinger Candy Bars: The star of the show! You’ll need about two cups of crushed candy bars. Coarsely chop them to get a wonderful mix of textures throughout the fudge.
For an extra flavor boost, a splash of vanilla extract and a pinch of salt can elevate the chocolate flavor, but they are completely optional.
Kitchen Tools for Fudge Success
You don’t need any fancy equipment for this recipe, which is part of its charm. Gather these kitchen basics before you begin:
- An 8×8 inch baking pan
- Parchment paper
- A medium saucepan or a microwave-safe bowl
- A rubber spatula or wooden spoon
- Measuring cups and spoons
How to Make Butterfinger Fudge: A Simple Step-by-Step Guide
Follow these simple steps for fudge perfection. It’s as easy as melt, mix, and chill!
Step 1: Prep Your Pan
Start by lining an 8×8 inch baking pan with parchment paper. Leave a little overhang on two opposite sides. This will create “handles” that make it incredibly easy to lift the fudge out of the pan once it’s set.
Step 2: Melt the Chocolate
In a medium saucepan over low heat, combine the semi-sweet chocolate chips and the can of sweetened condensed milk. Stir constantly until the chocolate is fully melted and the mixture is smooth and glossy. Alternatively, you can do this in the microwave. Combine the ingredients in a microwave-safe bowl and heat in 30-second intervals, stirring well after each one, until melted and smooth.
Step 3: Stir in the Goodness
Remove the pan from the heat. Immediately stir in about 1 ½ cups of the crushed Butterfinger candy bars. Work quickly, as the fudge will begin to set. Pour the mixture into your prepared pan and use a spatula to spread it into an even layer.
Step 4: Chill to Perfection
Sprinkle the remaining ½ cup of crushed Butterfinger pieces over the top of the fudge, gently pressing them in. This adds a beautiful finish and extra crunch. Place the pan in the refrigerator and chill for at least 2-3 hours, or until the fudge is completely firm.
Once firm, use the parchment paper handles to lift the fudge out of the pan. Place it on a cutting board and slice it into small squares. For a similarly easy and delicious dessert, you might also love this Turtle Poke Cake recipe.
Pro Tips for the Creamiest, No-Fail Fudge
Even the simplest recipes have little secrets to make them even better. Here are my top tips for this Butterfinger Fudge.
- Use Low Heat: When melting the chocolate on the stovetop, always use low heat and stir constantly. High heat can scorch the chocolate and make the fudge grainy.
- Don’t Scrape the Bowl: When pouring the fudge into your pan, resist the urge to scrape every last bit from the bowl or saucepan. The fudge at the edges can sometimes be a different temperature, which can affect the final texture.
- Quality Matters: Use good quality chocolate chips for the best flavor and meltability. It makes a noticeable difference in the final product. If you’re a fan of rich chocolate desserts, check out these amazing German Chocolate Brownies.
Fun Variations to Try
While the classic recipe is fantastic, you can easily customize it. Try one of these fun and delicious variations!
- Peanut Butter Swirl: After spreading the fudge in the pan, drop a few spoonfuls of creamy peanut butter on top and use a knife to gently swirl it in before chilling.
- Add Marshmallows: For a fluffier, rocky-road style fudge, fold in a cup of mini marshmallows along with the Butterfinger pieces.
- Different Candy Bars: This recipe works wonderfully with other candy bars too. Try it with Snickers, Reese’s Cups, or Heath bars for a different twist. For another fudge variation, you have to try this Hot Chocolate Fudge.
Storing Your Homemade Butterfinger Fudge
Proper storage is key to keeping your fudge fresh and delicious. Store the cut fudge in an airtight container at room temperature for up to one week. If your kitchen is warm, it’s best to store it in the refrigerator, where it will last for up to two weeks.
You can also freeze this fudge! Place the squares in a single layer in a freezer-safe container, with parchment paper between layers to prevent sticking. It will keep well in the freezer for up to 3 months.
Frequently Asked Questions
Yes, this fudge freezes beautifully. Place the cut squares in a freezer-safe container, separating layers with parchment paper. It will last for up to 3 months. Thaw in the refrigerator before serving.
Absolutely! While semi-sweet chocolate provides a nice balance, you can substitute milk chocolate for a sweeter fudge or dark chocolate for a richer, more intense flavor. White chocolate also works well.
No, you do not! This recipe uses sweetened condensed milk, which creates a stable, creamy fudge without the need for precise temperature control, making it a perfect no-fail recipe for beginners.
Store your fudge in an airtight container. It can be kept at room temperature for up to one week or in the refrigerator for up to two weeks for extra firmness.
This usually happens if the chocolate gets too hot during the melting process. To avoid this, always use low, gentle heat and stir constantly. If using a microwave, heat in short 30-second bursts and stir well in between.
The Perfect Sweet Treat
This Butterfinger Fudge is more than just a recipe; it’s a game-changer for homemade candy. Its simplicity and incredible flavor make it a must-try for any home cook. We’d love to see your creations! Share your fudge on Pinterest and let us know what you think in the comments below!
Butterfinger Fudge Recipe
Butterfinger Fudge: The Easiest, Creamiest No-Fail Recipe
Ingredients
Equipment
Method
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to act as handles.
- In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk. Stir constantly until the chocolate has melted and the mixture is completely smooth.
- Remove the saucepan from the heat. If using, stir in the vanilla extract and salt. Immediately fold in 1 ½ cups of the crushed Butterfinger candy bars.
- Quickly pour the fudge mixture into the prepared pan and spread it into an even layer with a spatula.
- Sprinkle the remaining ½ cup of crushed Butterfinger pieces over the top. Gently press them into the fudge. Refrigerate for at least 2-3 hours, or until firm.
- Once set, use the parchment paper handles to lift the fudge from the pan. Cut into small squares and serve.
Notes
Tip 2: For clean cuts, use a large, sharp knife. Wiping the blade clean between cuts can also help create perfect squares.
Tip 3: Store fudge in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
