Butterfinger Fudge Recipes
BUTTERFINGER FUDGE RECIPE
Crunchy, chewy, and oh-so sweet - Butterfinger fudge has everything you love about the candy bar in a perfect chocolatey square! Make a batch to share, or keep this candy fudge all to yourself.
Provided by Becky Hardin - Easy Dessert Recipes
Categories Dessert
Time 2h10m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : ServingSize 1 slice, Calories 294 kcal, Carbohydrate 47 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 18 mg, Sodium 44 mg, Fiber 1 g, Sugar 40 g, UnsaturatedFat 4 g
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