Ever since I made this recipe last year, I have been C.R.A.V.I.N.G it like no one's business. I looooove me some Butterfinger candy bars and knowing that the flavor was easily made into fudge form blew my mind. In a really delicious and amazing way. I sent some with Bill to work for the sake of my health (I could have eaten the entire batch my dang self). There are co-workers there who still talk about it to this day. One in particular pretty consistently asks Bill if I'm making any anytime soon, hehe. Yeah, it really is THAT good.
Thing is...it needs candy corn! Unless I wanted to spend an arm and a leg in April, online, ordering candy corn, I really DID need to wait until fall when the stuff would be everywhere. Kind of a bummer...but then, not really because of the sake of my health and all ;) Also- I'm going to be honest here- I'm lazy. If I need to go to three different stores (or even two for that matter) to buy ingredients for one recipe, chances are I prooooooobably won't do it.
But this fudge! Fall was here and I needed to make some! It had been almost a year since my tastebuds enjoyed a piece... or 20. And Bill's co-workers- what about them?? They deserved some as well.
Not wanting to drive all over town for the ingredients (Target for Jif or Skippy Peanut Butter, Sprouts for their amazing tasting candy corn, Trader Joe's for organic sweetened condensed milk and chocolate chips, yadda yadda), I decided to snatch up some candy corn the next time I happened to be at Sprouts and saw the stuff and then attempted to tweak the recipe a tad so that I could just head to my local Trader Joe's in one stop and grab the rest of the ingredients.
As you know- Trader Joe's does not carry peanut butter like Jif or Skippy- everything is natural with lots of oil on top. That's a big nope for this recipe. They DO have peanut butter chips though!! These are amazing and taste just like Reese's Pieces! They're incredible. So I said, "what the heck", grabbed a bag, grabbed a bag of white chocolate chips and a bottle of their organic sweetened condensed milk and decided it was time for an experiment.
If you're wanting to make the original, peanut butter, chocolate dipped version, feel free! The amounts are a little different as are the steps, so read carefully. A few of us (me included) thought the semi-sweet chocolate was a little much, so I opted to leave it out this time. Think it needs the chocolate? You can totally make this new recipe and dip or drizzle chocolate on top. All up to you. For me though, it doesn't need it and it's way easier to make! Oh, and JUST AS DANG GOOD as the original peanut butter filled version. Success to the max.
BUTTERFINGER FUDGE // TAKE TWO
Makes about 64, 1"x1" squares
For printable recipe, click here
- 3 cups candy corn
- 1 (14oz) can sweetened condensed milk
- 1 (10oz) bag peanut butter chips (I got mine from Trader Joe's)
- 2 teaspoons coconut oil
- 1 (10oz) bag white chocolate chips (I got mine from Trader Joe's)
1. Lightly spray a glass or metal 8"x8" baking dish with baking spray and line the bottom and two sides with parchment paper. I did this by cutting a very long piece of parchment and pressing onto the bottom and up the two sides. Allow a few inches to hang over, as these will be your handles for lifting the fudge out. Set aside.
2. In a medium non-reactive saucepot or dutch oven, over low heat, stir together the candy corn and sweetened condensed milk. Stir frequently, until candy corn is completely melted, making sure not to boil or simmer mixture AND that nothing sticks to the bottom. This might take a little while.
3. Once candy corn is completely melted, add in the peanut butter chips and coconut oil and stir continuously until peanut butter chips are melted. This will go a lot faster.
4. When peanut butter chips are melted, turn heat off and add in the white chocolate chips. Stir again until completely combined and melted.
5. Carefully pour mixture into your prepared baking dish and smooth out surface. Tap dish on counter a few times to release any air bubbles that may have collected.
6. Allow fudge to cool on counter 15-20 minutes and then place in refrigerator to cool completely. This will take a few hours. Your fudge will also firm up significantly!
7. Once completely cool, remove dish from fridge and carefully pull up fudge using parchment paper handles. Place upside down on a cutting board and remove the parchment paper.
8. With a very large knife, cut fudge into whatever sized squares you desire! I suggest cutting on the small side, as the fudge is rich. I cut mine into 3/4-1" squares and got over 100 pieces! More than enough for Bill and I to gorge on and pack up and gift away to loved ones!
Optional- You can easily melt some semi-sweet chocolate and dip a side of fudge in it, or drizzle chocolate over top, to really make it Butterfinger-like. I did that last year and thought the chocolate was a bit much for my liking. So this year, I opted to leave them naked ;) Super duper yummy!
Fudge will store for 5 days at room temperature in an air tight container. For longer storage, place air tight container in fridge. Allow pieces to come to room temperature before eating.
Recipe adapted from here.