Go stock up on any and all candy corn, now! Believe me- you're going to want to make this as soon as possible! Which actually needs to be sooner than later because one of the main ingredients will be super hard to find once the Halloween thang is over! Stupid holiday themed candy. But actually, now that I think of it- all the Halloween candy is probably like 99% off or something because the holiday is officially over! So that's pretty neat. Go buy 100 bags, pay something like $1.00, and make this for the upcoming Christmas holiday!
Such a perfect edible gift idea!
My husband REALLY wanted to illustrate a drawing of Bart Simpson saying his classic, "Nobody better lay a finger on my butterfinger" for this blog post. Like, reallllly wanted to. Now that I'm typing it out to you all, I sort of feel bad for turning his generous offer down. "No...I don't think so...it doesn't go with the aesthetic of Sweet Lavender. I'm sorry." WHO AM I? What a monster I've become.
A monster I'm fine being? For you see, there is no such illustration up. So friends, I confess to you right here, right now- I'm a blogging monster. A Blogzilla, should you choose.
So this fudge! I have to admit, when I found it on Pinterest and read about how to make and what ingredients encompassed it...I was skeptical. Like, über skeptical. "You mean to tell me that nasty candy corn is going to make something taste exactly like one of my favorite candies in all the land?! HA! I laugh at you!"
So I went out immediately and bought said ingredients and made right away. So much for my skepticism!
Friends. Holy cow. They lied not. Tis true. Much to my unbelieving eyes and taste buds, this stuff really does taste like a good ol fashioned Butterfinger candy bar!....in fudge form! Glory be! Let's all do a sugar-high enduced happy dance!
It's slightly chewy, sweet and peanut buttery, very fudge like...and when ever so slightly dipped in semi-sweet chocolate? MmMmMmMmm! Oh and it's SUPER easy to make! It does take a few hours to make from start to finish, but this includes chilling time so you can cut it into squares much easier. No candy thermometer needed, simple easy to find (as long as you can find candy corn) ingredients, and tastes amazing. I might or might not have had 6 whole pieces and all the trimmings that very day :(
Waited too long? No sweat! You can totally buy candy corn online!
If you're a fellow lover of this phenomenal stick-in-your-teeth candy, you'll LOVE this fudge replica!
Makes about 40 squares, with bits + ends left over
For printable recipe, click here.
- 3 cups candy corn
- 1 cup smooth peanut butter
- 1 (14oz) can sweetened condensed milk
- 2 cups (12 oz bag) white chocolate chips
- 1 cup semi-sweet chocolate chips
1. Lightly spray an 8x8" baking pan or dish with cooking spray and then line with parchment paper. You will want your parchment to hang over the sides a few inches, for easy lifting once fudge is cooled. Set aside.
2. Into a medium large sauce pot, add your candy corn and peanut butter. Turn heat to low and cook, stirring frequently with a wooden spoon, until candy corn is almost all of the way melted. This should take about 3-4 minutes. Make sure to break up any large chunks with your spoon. Please be very careful not to burn the bottom, as it will want to. Constantly stir and don't leave!
3. Next, add your entire can of sweetened condensed milk and stir to combine. Cook for another 3 minutes, stirring frequently. At this time, your candy corn should mostly be melted. Do not let mixture come to a boil, rather gently heat over low until everything is melted and combined.
4. Add your white chocolate chips and give a good stir. Turn heat off and continue stirring until chips are melted and combined completely. Because white chocolate melts at a much lower temperature, the residual heat from the mixture should melt it just fine. If you find it isn't melting completely, go ahead and add back to a low flame and heat until just melted.
5. Quickly pour mixture into your prepared baking dish and smooth so that there is a nice flat top. Tap dish on the counter to settle everything and then allow to cool at room temperature for 15-20 minutes. Next, place fudge into the refrigerator to cool completely.
6. Once completely cooled and hardened, lift out of pan with parchment handles and cut into 1x1" squares. To do this I simply cut straight down with a long large knife. You can wipe the blade after each cut if you'd like. Line a sheet pan with wax or parchment and place fudge onto parchment lined sheet pan spaced about 1/2" apart. Place into fridge to set up once more while you melt your chocolate!
7. Over a double boiler, gently heat and melt your 1 cup of semi sweet chocolate chips. Once completely melted, remove fudge from fridge and dip the bottoms into your melted chocolate. Shake off excess and then place back onto your parchment lined sheet pan. When all of the pieces have been dipped, place fudge back into fridge until chocolate has hardened.
8. Once hardened, fudge can be gifted and given to your friends and family! Store room temperature, in an air tight container for up to 5 days.
Recipe slightly adapted from Crazy for Crust.
Once completely set, I wrapped a couple of pieces in cellophane bags, wrapped tight with fancy ribbon, and gave as gifts to friends! Perfectly able to be room temperature without any fear of melting or sticking!
Somebody please lay fingers on my butterfinger...fudge! Seriously. I can't eat it all. I mean, I want to...but you know...all that sugar and whatnot. For the sake of my health, please help me eat this stuff!