Butterfinger Fudge
This easy fudge recipe combines rich chocolate with crunchy Butterfinger candy bars for a sweet and satisfying treat.
Equipment
- 8x8 inch baking pan
- Parchment paper
- Medium saucepan
Ingredients
- 3 cups semi-sweet chocolate chips Ghirardelli brand
- 14 oz sweetened condensed milk
- ¼ cup heavy cream
- 2 cups roughly chopped Butterfinger candy bar mixed into fudge batter
- 1 cup finely chopped Butterfinger candy bar for topping
Instructions
- Line an 8x8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
- Combine chocolate chips, sweetened condensed milk, and heavy cream in a medium saucepan over low heat.
- Stir constantly until the chocolate is fully melted and the mixture is smooth.
- Remove from heat and stir in 2 cups of roughly chopped Butterfinger pieces until evenly distributed.
- Pour the fudge mixture into the prepared pan and spread evenly.
- Sprinkle the top with 1 cup of finely chopped Butterfinger pieces, pressing lightly to adhere.
- Refrigerate for at least 2 hours until firm before cutting into squares.
Notes
Store fudge in an airtight container in the refrigerator for up to one week. For cleaner cuts, use a sharp knife dipped in hot water.