The first time I made this Butterfinger Fudge, my entire kitchen smelled like a candy shop in the best possible way—warm chocolate melting gently on the stove, sweet condensed milk bubbling into a velvety mixture, and that unmistakable peanut-buttery aroma from crushed Butterfinger bars filling the air. It felt like I was creating something magical with such simple ingredients, and when I sliced into the cooled fudge later, the layers of chocolate and crunchy Butterfinger pieces made me fall instantly in love with this recipe.
Why You’ll Love This Recipe
You’ll love this Butterfinger Fudge because it delivers maximum flavor with minimal effort. If you’ve ever wanted a foolproof fudge recipe that doesn’t require a candy thermometer or any tricky stages, this is the one. It’s creamy, chocolatey, loaded with crunchy peanut-buttery candy pieces, and tastes exactly like something you’d find in a gourmet candy shop. Plus, the recipe uses pantry staples, takes only minutes to assemble, and turns out beautifully every time.
Ingredients
- 3 cups semi-sweet chocolate chips
- 14 oz sweetened condensed milk
- ¼ cup heavy cream
- 3 cups chopped Butterfinger candy bars
I’ve tested this using different chocolate chips, and semi-sweet always provides the best balance. Milk chocolate makes the fudge overly sweet, while dark chocolate overwhelms the Butterfinger flavor. Sweetened condensed milk creates the creamy, no-fail base, so don’t substitute evaporated milk—it just won’t set right. The heavy cream helps loosen the mixture slightly so the fudge stays soft and sliceable instead of crumbly. And the Butterfinger pieces should be roughly chopped, not pulverized; big chunks give the fudge that irresistible texture everyone raves about.
Equipment Needed
- Medium saucepan
- Heat-safe spatula
- Mixing bowl
- Knife
- Cutting board
- 8×8 or 9×9 baking dish
- Parchment paper
A medium saucepan gives enough room for stirring the fudge mixture without spills, and a heat-safe spatula helps scrape every bit of chocolate into the pan. I prefer lining the baking dish with parchment paper because it allows me to lift the fudge right out once it sets. A sharp knife makes cutting through the Butterfinger chunks easier, so avoid serrated knives—they tend to crumble the fudge. If you have a silicone spatula, it’s perfect for spreading the fudge smoothly into the pan.
Step-by-Step Instructions
I begin by lining my baking dish with parchment paper, letting some overhang the sides so I can lift the fudge out later. It’s a small step, but it makes the final process so much easier. Once that’s ready, I chop all my Butterfinger bars into chunky pieces and set them aside. This is when the kitchen already starts smelling amazing because even cutting into Butterfingers releases that sweet, crunchy aroma.
Next, I pour the sweetened condensed milk, heavy cream, and chocolate chips into a saucepan over medium-low heat. I stir constantly, and this part always feels soothing—watching the chocolate slowly lose its shape and melt into a silky, glossy mixture. If the mixture begins bubbling too quickly, I lower the heat because chocolate can scorch. When everything is smooth, thick, and lump-free, I remove the pan from the heat.(See the next page below to continue…)