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 1: Use low, gentle heat to melt the chocolate to prevent it from scorching and becoming grainy.
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.
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.