Easy Butterfinger Fudge Recipe

This Butterfinger fudge is a rich, creamy, and indulgent treat, perfect for Halloween, Christmas, or any holiday gathering. With just a few simple ingredients and minimal prep time, this fudge is sure to become a favorite for your dessert table. Featuring the irresistible crunch of Butterfinger candy bits, it’s a delightful combination of creamy and crunchy textures.

Chef’s Tips

• Room Temperature Butter: Ensure the butter is softened for easier melting and smoother consistency.
• Avoid Overmixing: Stir the fudge mixture just enough to combine the ingredients. Overmixing can result in a dense texture.
• Cut Cleanly: Use a sharp knife, and clean it between cuts to achieve sharp, professional-looking fudge squares.
• Customize the Topping: Add extra crushed Butterfinger bits, a drizzle of chocolate, or a sprinkle of sea salt for an elevated finish.

Ingredients

• 12 oz milk chocolate chips: The base of the fudge, offering a creamy and sweet chocolate flavor.
• 1 tablespoon butter: Enhances richness and smoothness.
• 7 oz marshmallow fluff: Adds lightness and a soft texture.
• 7 oz sweetened condensed milk: Brings sweetness and creaminess.
• 1 teaspoon vanilla extract: Enhances the overall flavor profile.
• Butterfinger candy bits: Provides crunch and the signature Butterfinger flavor; reserve some for topping.

Instructions

1. Prepare the Pan:
   Line an 8″x8″ baking pan with parchment paper. Grease the parchment lightly to ensure the fudge releases easily.
2. Melt Chocolate and Butter:
   In a microwave-safe bowl, combine the milk chocolate chips and butter. Heat in 30-second intervals, stirring between each session, until fully melted and smooth.

3. Combine Ingredients:
   Stir in the marshmallow fluff, sweetened condensed milk, and vanilla extract until well combined. Add the Butterfinger candy bits, reserving a small portion for topping, and stir gently.
4. Pour and Smooth:
   Pour the fudge mixture into the prepared baking pan. Use a spatula or the back of a spoon to spread it evenly. Sprinkle the reserved Butterfinger bits on top.

5. Chill to Set:
   Place the pan in the refrigerator and chill overnight, or for at least 8 hours, to allow the fudge to set fully.
6. Cut and Serve:
   Once set, lift the fudge out of the pan using the parchment paper. Cut into 25 equal pieces (5 rows by 5 rows). Serve and enjoy!

Storage

• Refrigeration: Store in an airtight container in the refrigerator for up to 2 weeks. Allow the fudge to come to room temperature before serving for the best flavor.
• Freezing: Wrap individual fudge pieces in waxed paper, place them in a freezer-safe bag, and freeze for up to 3 months. Thaw in the refrigerator before serving.

Customization Ideas

• Add Nuts: Pecans, walnuts, or almonds can add a delightful crunch.
• Mix-ins: Stir in mini marshmallows, chocolate chips, or crushed pretzels for extra flavor.
• Topping: Drizzle caramel sauce or melted white chocolate over the top for a decorative touch.

FAQs

Can I use dark chocolate instead of milk chocolate?
Yes, dark chocolate provides a richer, less sweet flavor and works perfectly in this recipe.

What if I don’t have Butterfinger candy bits?
You can crush full-sized Butterfinger bars or substitute with your favorite candy bars like Snickers or Reese’s.

Do I need to refrigerate the fudge?
While refrigeration helps the fudge set and maintain its texture, it can be stored at room temperature for up to 5 days.

Can I make this fudge dairy-free?
Yes! Use dairy-free chocolate chips, marshmallow fluff, and sweetened condensed coconut milk for a dairy-free version.

This Butterfinger fudge is the perfect no-fuss dessert for any festive occasion. Creamy, rich, and loaded with the crunch of Butterfinger candy bits, it’s a crowd-pleaser that’s as easy to make as it is delicious. Customize it to your liking and enjoy the sweet satisfaction of homemade fudge!