Butterfinger Fudge

It’s been awhile since I experimented with Fudge. I really wanted to try a pumpkin fudge, but our Kroger has been sold out for weeks! No worries though, my withdrawal from pumpkin will soon be over, I found some pumpkin yesterday!

In the meantime, enjoy this Butterfinger fudge. On one of our vacations this summer, I tried Butterfinger fudge for the first time. Since then, I have seen it at several more fudge shops. Who knew this was such a hot flavor!

Save those leftover Halloween candy bars that your kids won’t eat, and make this fudge. You’ll be glad you did too! If you don’t have any Butterfingers, you could always go for the extra step and make your own candy bars using this recipe! Enjoy!

Butterfinger Fudge


  • 2 cups granulated sugar
  • ¾ cup heavy cream
  • ¾ cup unsalted butter
  • Pinch of salt
  • 11 oz white chocolate chips
  • 1 jar (7oz) marshmallow cream
  • 8 snack sized Butterfinger bars, crushed


  1. Prepare an 8-inch square baking dish by lining it with parchment paper. Set aside.
  2. Add white chocolate chips and marshmallow cream to a large mixing bowl. Set aside.
  3. In a large, heavy saucepan, add butter, cream, sugar and salt. Bring to a boil over medium high heat, stirring frequently. Once boiling, continue to boil for a full 5 minutes, stirring constantly.
  4. Remove from heat and pour over white chocolate and marshmallow cream. Using an electric mixer, blend for about one minute, until chips or morsels are melted and mixture is smooth.
  5. Add chopped butterfinger candy to top, or fold into the fudge (my favorite way). Pour mixture into prepared baking dish and refrigerate for two hours (or overnight), covered with a piece of plastic wrap.
  6. Once set, cut into bite sized pieces and store in an airtight container in the refrigerator for up to two weeks.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 114 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 10mg Sodium: 25mg Carbohydrates: 15g Fiber: 0g Sugar: 13g Protein: 1g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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26 comments on “Butterfinger Fudge”

  1. I am so glad to hear you found pumpkin…I was worried you might go into withdrawals from that:-) I can’t wait to see the next pumpkin treat!!! But for now…shut up! Butterfinger Fudge??? That sounds amazing too! I will be looking for my package in the mail:-)

  2. Sounds like heaven! I have some butterfingers leftover from making butterfinger blondies and I just might have to use them for this!

  3. I have never made fudge. This looks so good. You are so creative with the candy. I love it. Keeping all these recipes for the Halloween candy.

  4. You always have the best fudge recipes! I need to start making some fudge sometime soon. 🙂

  5. Wow…This looks really mouthwatering….Thanks dear for sharing the recipe…Will surely give it a try..Bookmarking rightaway..


  6. I love butterfingers and I love fudge – sound like a match made in heaven!

  7. Oh gosh. Butterfinger fudge? YUM! Makes me want to make a ton. 🙂

  8. mmmmmm. This looks heavenly. I started a link party at my blog and I’d love for you to link this up. If you’re interested it’s http://caribbeanmissionarywife.blogspot.com/ Have a lovely day, Maria

  9. I love your recipe! Would you come over to CAST PARTY WEDNESDAY tomorrow and share it with us?
    I hope to see you there!

  10. Yummo! This fudge looks amazing! I just pinned it to pinterist! Thanks for sharing!
    Stephanie @ ladywiththeredrocker.wordpress.com

  11. That looks fantastic. I cannot wait to try it out. Thanks for sharing this one!

  12. This looks incredible! Can’t wait to try the recipe.

    Pinning on pinterest. 🙂

    Tracy Screaming Sardine

  13. Butterfinger fudge? Never heard of it, but I love butterfingers. Sounds great!

  14. love butterfingers…and this fudge looks really delicious!

  15. I’ve been collecting fudge recipes like a crazy person lately. I’m making goodies for my husband’s unit in waves as each flight comes home and fudge is one of those things that keeps well so I can make it in advance!

    Stopping by from Tempt My Tummy Tues 🙂

  16. Another delicious-looking fudge from your kitchen. This one will be my favorite. I’d like to invite you to share it on Sweet Indulgences Sunday.


  17. Sarah E.- thanks for stopping by, I hope your husband’s friends enjoy it!

  18. Mmm…I love the combination of the smooth fudge and the crunchy Butterfinger crumbles.

    Thank you so much for sharing your delicious creation at Rook No. 17!


  19. Just made it and I must have done something wrong because it did not pour easily from the mixing bowl (I had to use a wooden spoon to get it out), it didn’t spread in the pan and it doesn’t look anything like the picture. We’ll see in 2 hours how it tastes, but it doesn’t look good. Bummer as I was excited to use up my leftover Butterfinger Bars.

  20. Oh no Cyndi! Did you use a candy thermometer? Was it working properly? I’ve used this basic white fudge recipe numerous times, I’m not sure what could have gone wrong!!

  21. I did use the candy thermometer (although it is old). They taste fine, just don’t look pretty. My husband ate them though.

    • Jo

      This is what happened to me, I think I may have beaten it too long. I dont have a mixer. So I did it a little longer and it started to set in the bowl, so it looks a little crumbly but is delish none the less 🙂 I will definitely try this one again

  22. Karen

    Aimee, I love ur reciepes but I have a question
    U say to use a 11×7 pan can find one would
    a 10x 7 1/2 work or a 12 1/2 x 8 1/2 work better
    Please let me know going to try this tomorrow

  23. Pingback: 20 Leftover Halloween Candy Recipes - Domestic Mommyhood

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