Description
A simple, no-bake fudge recipe that cleverly uses candy corn and peanut butter to mimic the flavor of a Butterfinger candy bar.
Ingredients
Scale
3 cups Candy Corn
1 cup (268g) peanut butter
1 14 ounce can sweetened condensed milk
2 cups (340g) white chocolate chips
1 cup (170g) milk chocolate chips (optional)
Instructions
- Step 1: Line an 8×8 or 9×9 inch pan with foil and spray it with cooking spray.
- Step 2: In a medium saucepan, combine the Candy Corn and peanut butter. Heat over low heat for about 3 minutes, stirring every 30 seconds.
- Step 3: Add the sweetened condensed milk to the saucepan, stir to combine, and continue to cook for another 3 minutes, stirring every 30 seconds. A slight simmer is okay, but do not let it boil.
- Step 4: Remove the pan from the heat and add the white chocolate chips. Stir continuously until all the ingredients are fully melted and the mixture is smooth.
- Step 5: Pour the fudge mixture into the prepared pan and spread it out evenly.
- Step 6: Allow the fudge to cool on the counter for about 15 minutes, then transfer it to the refrigerator to chill until completely firm.
- Step 7: Once hardened, lift the fudge from the pan using the foil and cut it into squares.
- Step 8: For the optional chocolate coating, melt the milk chocolate chips in a microwave-safe bowl. You can add a little vegetable oil to thin the chocolate. Dip the bottom of each fudge square into the melted chocolate.
- Step 9: Place the dipped squares on a cookie sheet lined with wax paper and allow the chocolate to set and harden.
Notes
For a thinner fudge, a 9×9 inch pan is recommended as an 8×8 pan will result in very thick pieces.
Be patient when melting the white chocolate chips; it may seem like it won’t melt, but it will eventually become smooth.
The milk chocolate dip is an optional addition.
Adding a small amount of vegetable oil helps to thin the chocolate for easier dipping.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Stovetop
- Cuisine: American