Desserts, Recipes

Crunchy and Sweet Butterfinger Fudge Recipe

Nobody better lay a finger on my Butterfinger Fudge! This recipe offers a sweet crunch that delicately melts in your mouth with each bite. These little bites of sweetness are perfect for snacks, parties, holidays, and more.

Nobody better lay a finger on my Butterfinger Fudge! This recipe offers a sweet crunch that delicately melts in your mouth with each bite. Perfect for snacks, parties, holidays, and more.

NOBODY BETTER LAY A FINGER ON MY BUTTERFINGER FUDGE!

The Butterfinger candy bar hit the shelves way back in 1923, but being an 80s/90s kid, I remember them being one of Bart Simpson’s favorite snacks. My kids don’t believe me, but going into town on a daily basis wasn’t a thing. We usually only went on a Saturday and did all of our errands in one day. It was a rare and special treat for us to get a drink or candy bar when we would stop to get gas.

Now my boys are driving and they stop by the gas station on a regular basis. Of course, it is right on their way to school, but it somehow takes away that big of nostalgia that I hold onto. According to both of them, Butterfingers are an acquired taste. But guess who didn’t turn away this fudge? They love it! Now it’s one of my most-requested fudge flavors – especially during the holidays!

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WHY YOU SHOULD MAKE BUTTERFINGER FUDGE:

  • It’s quick and easy to whip up.
  • Snacking will taste so good!
  • They’re easy to prep for parties, holidays, etc.
  • Each bite tastes amazing!

QUICK GLANCE AT INGREDIENTS TO MAKE BUTTERFINGER FUDGE:

● Milk chocolate chips
● Butter
● Container of marshmallow fluff
● Can of sweetened condensed milk
● Vanilla
● Butterfinger candy bits (or a whole bar, cut up)

Nobody better lay a finger on my Butterfinger Fudge! This recipe offers a sweet crunch that delicately melts in your mouth with each bite. Perfect for snacks, parties, holidays, and more.

HOW TO MAKE BUTTERFINGER FUDGE:

Line an 8”x8” baking pan with parchment paper. Grease the parchment paper for easier release of the fudge.

Add chocolate and butter to a microwave safe bowl, and heat in 30 second intervals, stirring between each heat session, until fully melted.

Add marshmallow fluff, sweetened condensed milk, and vanilla. Stir well.

Add Butterfinger candy bits (reserving some aside for the topping), and stir to combine.

Pour into a baking pan, and use a spoon or knife to smooth out. Add remaining Butterfinger candy bits.

Refrigerate overnight.

Cut into 5 sections, by 5 sections, to make 25 pieces.

Store in the refrigerator in a tightly-closed container for up to 3 weeks!

FREQUENTLY ASKED QUESTIONS:

Where can I find the candy pieces?

I typically shop at Kroger or Publix. If your local store doesn’t carry the candy pieces, you can also buy a whole bar and crush it up yourself. Place in a good plastic zip bag and use a meat hammer or rolling pin to gently break into pieces.

How long will the fudge last once made?

The fudge needs to be kept cool. For best results, keep in a tightly-closed container in the refrigerator for up to 3 weeks.

Can I freeze the fudge?

Yes! I always like to cut it into pieces, then wrap in wax paper and place in a tightly-sealed freezer container or freezer bag.

Do I have to let it cool overnight?

To fully set, yes. But at a minimum, I recommend at least 6 hours.

Nobody better lay a finger on my Butterfinger Fudge! This recipe offers a sweet crunch that delicately melts in your mouth with each bite. Perfect for snacks, parties, holidays, and more.
Butterfinger Fudge

Butterfinger Fudge

Yield: 25 Pieces

Ingredients

  • 12 oz milk chocolate chips
  • 1 tablespoon butter
  • 7 oz container of marshmallow fluff
  • 7 oz can of sweetened condensed milk
  • 1 teaspoon vanilla
  • Butterfinger candy bits

Instructions

Line an 8”x8” baking pan with parchment paper. Grease the parchment paper for easier release of the fudge.

Add chocolate and butter to a microwave safe bowl, and heat in 30 second intervals, stirring between each heat session, until fully melted.

Add marshmallow fluff, sweetened condensed milk, and vanilla. Stir well.

Add Butterfinger candy bits (reserving some aside for the topping), and stir to combine.

Pour into a baking pan, and use a spoon or knife to smooth out. Add remaining Butterfinger candy bits.

Refrigerate overnight.

Cut into 5 sections, by 5 sections, to make 25 pieces.

Store in the refrigerator in a tightly-closed container for up to 3 weeks!

Nutrition Information:
Yield: 25 Serving Size: 1
Amount Per Serving: Calories: 149Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 40mgCarbohydrates: 22gFiber: 1gSugar: 19gProtein: 2g

This data was provided and calculated by Nutritionix on 10/7/2021

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Nobody better lay a finger on my Butterfinger Fudge! This recipe offers a sweet crunch that delicately melts in your mouth with each bite. Perfect for snacks, parties, holidays, and more.

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