★★★★★

Butterfinger Fudge

Sweet vanilla fudge filled with pieces of Butterfinger candy. This delicious Butterfinger Fudge recipe will remind you just how much you love those crunchy peanut butter candy bars!

Small bites of vanilla fudge filled with pieces of butterfinger candy bars.

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!

Why had I never thought to put butterfinger candy bar pieces into fudge before?

I love Peanut Butter Fudge and Cookie Dough Fudge so combining the chocolate coated peanut butter cookie pieces into one fudge recipe is a no brainer!

When my kids were little, I was always looking for ways to use the leftover Halloween candy they didn’t want (aside from just eating it all myself, of course).

This homemade fudge would be ideal for putting those fun size Butterfinger bars to good use.

Candy peanut butter fudge is delicious enough that it’s also worth adding Butterfingers to your grocery list so you can make it!

Make this to share with your family or add it to your list for including in this year’s holiday cookie trays!

Pieces of fudge wrapped in a festive container and tied with a ribbon also make wonderful hostess gifts and party favors! But I bet I don’t need to tell you what to do with fudge.

It’s rich, sweet and everyone loves it. End of story. Now let’s make some White Chocolate Butterfinger Fudge!

Stack of three pieces of butterfinger fudge on a piece of parchment paper.

Vanilla or White Chocolate

The Butterfinger fudge I tried on vacation had a white chocolate base. I tried my best to mimic that here and I think the results were even better.

It’s technically a vanilla fudge since it doesn’t actually contain any cocoa butter.

In fact, most “white chocolate” fudges don’t contain any white chocolate at all! Call it vanilla or call it white chocolate–when you try it, you’ll agree that it’s delicious.

Using a vanilla fudge in this recipe helps the flavor of the butterfingers stand out!

Every bite of fudge includes creamy vanilla, sweet milk chocolate and peanut butter flavor. The best of everything, in my opinion!

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There’s a misconception that homemade fudge is tricky to make. While it takes precision to make real fudge the way a candy shop makes it, you don’t even need a candy thermometer with this recipe.

Cutting board with white chocolate fudge and butterfinger candy.

Ingredients Needed

Here’s what you need to make the fudge:

  • Heavy cream
  • Sugar
  • Corn syrup
  • Vanilla
  • Snack sized Butterfinger bars

Before making the fudge, you need to crush the candy bars first!

How to crush the butterfingers: Place the unwrapped bars in a gallon sized ziploc bag. Use a heavy rolling pin to break apart the bars. You don’t want to pulverize the bars; we’re going for lots of chunky pieces rather than pure crumbs.

How to Make Butterfinger Fudge

Prepare an 8-inch square baking dish by lining it with parchment paper. Set aside.

Add white chocolate chips and marshmallow cream to a large mixing bowl. Set aside.

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.

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.

Add chopped butterfinger candy to top, or fold into the fudge (my favorite way).

Pour mixture into prepared baking dish and allow to set firm at room temperature, for about three hours.

Once set, cut into bite sized pieces and store in an airtight container at room temperature for up to one week, or freeze fudge for up to 3 months.

Little blue bowl with pieces of butterfinger fudge.

Best Way to Store Fudge

Store this fudge at room temperature for best flavor. While some fudge can last a long time, the butterfingers get chewy after about a week.

Be sure to keep the peanut butter fudge in a container with a sealed lid. This is important for keeping the fudge moist and smooth. No one wants dry crumbly fudge, right?

If you don’t want to eat the fudge right away, you can also freeze it!

To freeze fudge: Place squares of fudge in a freezer safe bag, with wax or parchment paper between layers to keep them from sticking together. Thaw in the fridge or on the counter top.

Blue bowl with white chocolate butterfinger fudge.

More Peanut Butter Fudge

If it’s delicious fudge recipes with peanut butter that you’re after, don’t forget to try my Maple Peanut Butter Fudge and Chocolate Peanut Butter Fudge too. You’ll also love these Butterfinger Fudge Cookie Bars.

Yield: 64 pieces

Butterfinger Fudge

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Sweet vanilla fudge filled with pieces of Butterfinger candy bars. No candy thermometer needed for this delicious Butterfinger Fudge Recipe!

Ingredients

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

Instructions

  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 allow to set firm at room temperature, for about three hours.
  6. Once set, cut into bite sized pieces and store in an airtight container at room temperature for up to one week, or freeze fudge for up to 3 months.

Notes

  • This recipe uses 8 snack size butterfingers (not the MINI sized bars). Or use 4 full size bars.

Nutrition Information:

Yield:

64

Serving Size:

1

Amount Per Serving: Calories: 115Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 25mgCarbohydrates: 15gFiber: 0gSugar: 13gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Unwrap a few butterfingers and make this fudge! You’ll be glad you did.

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on April 23, 2020

Comments & Reviews

  1. I love your fudge recipes. Any time I need a recipe for candy in a particular flavor, I come to you. This one sounds absolutely delicious.

  2. 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
    Thanks

    1. 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

  3. 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!!

  4. 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.

  5. 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!

    Jenn

  6. 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.

    http://www.wellseasonedlife.com/2011/10/sweet-indulgences-sunday-24.html

  7. 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 🙂

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

  9. I love your recipe! Would you come over to CAST PARTY WEDNESDAY tomorrow and share it with us?
    Thanks,
    I hope to see you there!
    http://ladybehindthecurtain.com

  10. 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

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

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

  12. 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.

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

  14. 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:-)

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