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!


  • 2 cups granulated sugar
  • ¾ cup heavy whipping cream
  • ¾ cup unsalted butter
  • Pinch of kosher salt
  • 11 ounce white chocolate chips
  • 1 jar (7 ounce) 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 allow to set firm at room temperature, for about three hours.


  • This recipe uses 8 snack size butterfingers (not the MINI sized bars). Or use 4 full size bars.
  • 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.
  • See blog post for more tips and tricks.

Nutrition Information:



Serving Size:


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.

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