Enjoy all the flavor you love in a Butterfinger Candy Bar in a creamy fudge made using peanut butter and candy corn. This microwave Butterfinger Fudge is fun to serve at a Halloween party or to give as gifts for Christmas.
If you are a fan of Butterfinger Candy Bars you are going to love this Butterfinger fudge. It has similarities to Peanut Butter Fudge but is made using candy corn which makes this fudge taste really similar to a Butterfinger.
I personally cannot get enough of this homemade candy. I love that the fudge is soft and creamy with just a slight chew in comparison to the crunchy and somewhat sticky candy bar.
Have you ever tried making your own homemade Butterfinger Candy Bars? It’s a super easy 2-ingredient recipe that requires you to melt candy corn with peanut butter. When combined you get the flavor and texture of a Butterfinger. It sounds weird but it really works.
Well, this recipe takes that idea one step further by making a creamy fudge flavored like a Butterfinger without actually using any candy bars.
When I decided I wanted to make homemade Butterfinger Fudge I first checked online to see what was already out there and found a wonderful recipe on Crazy for Crust that requires you to melt the candy corn, peanut butter, white chocolate, and sweetened condensed milk on the stove which takes over 30 minutes.
Being we are all about easy fudge recipes here, I just had to speed up this process so I chose to use the microwave and cut the melting time down to about 7 minutes.
Butterfinger Fudge would not be complete without some milk chocolate, so I added a layer of creamy chocolate ganache over the orange-colored fudge. It was the perfect addition to this creamy fudge.
Let's make some fudge.
- candy corn
- sweetened condensed milk
- creamy peanut butter
- white chocolate chips
Milk Chocolate Ganache Layer
- milk chocolate
- heavy whipping cream
- microwave-safe bowl
- silicone spatula or wooden spoon
- 8-inch square baking pan lined with non-stick tin foil
Make the fudge layer.
- Line an 8-inch square baking pan with non-stick tin foil or tin foil that has been sprayed with baking spray. This will make the removal of the fudge easy.
- Break each of the candy corn into at least 3 pieces for quicker melting and place the pieces in a large microwave-safe mixing bowl.
- Stir in the sweetened condensed milk.
- Heat on high power for 60-second increments stirring after each until melted (about 7-8 minutes). You must stir this candy often as it melts otherwise it can burn and if that happens you have to throw the entire batch out and start over.
- Once the sweetened condensed milk and candy corn or thoroughly melted, add the peanut butter and white chocolate chips and stir for about 10 seconds.
- Then, let the bowl sit for 3 to 5 minutes, and then stir again. At this time all of the white chocolate should have melted and you should have a smooth creamy fudge.
- Pour the fudge into a non-stick tin foil-lined 8x8-inch square pan.
- Cover the fudge and let it sit while you make the chocolate ganache.
Make the chocolate ganache layer.
There are several different methods to making chocolate ganache the easiest of which is to melt both the milk chocolate and heavy whipping cream in the microwave.
- Pour finely chopped milk chocolate or milk chocolate chips into a microwave-safe bowl.
- Pour the heavy whipping cream over top.
- Heat in the microwave on high power for 45 seconds.
- Let the bowl sit in the microwave for about 3 minutes then remove and stir until smooth and creamy.
- If all of the chocolate is not melted, heat it again on high power for 10 seconds, let it rest, then stir again until melted.
- Pour the milk chocolate ganache over the fudge.
- Cover the fudge and refrigerate for about an hour until firm. Then remove it and let sit at room temperature for at least 30 minutes before cutting it into squares.
This fudge has a slightly chewy texture so when cutting, I suggest you clean the knife in between each cut.
I love the flavor of chocolate ganache on this Butterfinger fudge but it does have a limited shelf life of 2 weeks.
If you need your fudge to last longer to give as Christmas gifts, for instance, you can top it with our milk chocolate fudge recipe. Cut the ingredients in half to make just enough to top this Butterfinger Fudge.
Store this fudge in an airtight container at room temperature for up to two weeks (longer if made with a layer of milk chocolate fudge).
You can wrap the fudge well in wax paper, and then place it in an airtight container and freeze it for up to 3 months. Thaw it in the container at room temperature for several hours before opening the container. This will keep condensation from forming on the fudge.
Be sure to watch the video to see how you can make this candy corn and peanut butter-flavored Butterfinger Fudge at home.
If you enjoy making this delicious fudge recipe, you may also like these other recipes.
Butterfinger Fudge made using candy corn, peanut butter, white chocolate, and peanut butter layered with milk chocolate ganache tastes so much like a Butterfinger Candy Bar and can be made easily in the microwave.
- 18 ounces (about 3 cups) candy corn
- 14 ounces (1 can) sweetened condensed milk
- 1 cup creamy peanut butter
- 11 ounces (about 2 cups) white chocolate chips
- 12 ounces milk chocolate
- ½ cup heavy whipping cream
Break candy corn into small pieces and place them in a large microwave-safe mixing bowl.
Pour the sweetened condensed milk over the candy and stir to coat.
Heat in the microwave on high power for 1 minute.
Remove and stir.
Repeat this process about 7 times until all the candy corn is melted.
Add the peanut butter and white chocolate chips.
Stir for about 10 seconds then set aside for 5 minutes to allow the residual heat to melt the white chocolate chips.
Stir until melted.
Line an 8-inch or 9-inch square pan with non-stick tin foil.
Pour the fudge into the pan and spread it into an even layer.
Cover and set aside.
Combined the milk chocolate and heavy whipping cream in a microwave-safe bowl.
Heat on high power for 45 seconds.
Let the bowl rest in the microwave for 3-5 minutes.
Remove and stir until melted and smooth.
If needed, heat for 10-second increments, stirring after each until melted.
Uncover the fudge and pour the ganache over top.
Refrigerate for 1 hour until firm.
Remove and let sit at room temperature for at least 30 minutes before cutting into 36 squares.
- Store your Butterfinger fudge in an airtight container at room temperature for up to 2 weeks.
- You may freeze the fudge for up to 3 months. Wrap it in wax paper or plastic wrap. Then, place it in a zip-top bag or airtight container and set it in the freezer. To thaw frozen fudge, place in wrapped on the counter for several hours. Once it feels room temperature, remove it from its packaging. This will keep condensation from forming on the exterior of your fudge.