Butterfinger Fudge
Butterfinger Fudge is filled and topped with chopped Butterfingers with chocolate and peanut butter chips added for even more chocolate and peanut butter flavor! You will tell everyone to lay their fingers off your Butterfinger fudge so you have more to enjoy!
Servings: 32 pieces
Calories: 233kcal
Ingredients
- 3 cups (600 g) granulated sugar
- ¾ cup (1 ½ sticks / 170 g) unsalted butter
- ⅔ cup (168 g) evaporated milk
- 1 cup (182 g) semisweet chocolate chips
- 1 cup (182 g) peanut butter chips
- 1 bag (10 ounces) mini marshmallows
- 1 teaspoon vanilla extract
- 1 ½ cups chopped Butterfinger candy bars, divided (8-ounce bag of unwrapped minis, chopped)
Instructions
- Line an 8x8-inch baking dish with parchment paper. Set aside.
- In a large saucepan (at least 3 quarts in size) over medium heat, mix the sugar, butter, and evaporated milk.
- Bring the mixture to a boil. Leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes).
- Remove from heat. Stir in semi-sweet chocolate chips and peanut butter chips until melted and thoroughly combined.
- Add the marshmallows and vanilla extract. Stir until marshmallows are melted.
- Gently fold in 1 cup of the chopped Butterfingers.
- Transfer the fudge to the prepared pan. Evenly sprinkle the remaining ½ cup of Butterfingers on top of the fudge.
- Allow the fudge to set at room temperature (about 4 hours). To speed up the setting process, you can let it chill in the refrigerator to set.
- Serve at room temperature.
Video
Nutrition
Serving: 1piece | Calories: 233kcal