Butterfinger Fudge

There are two types of people; those who love Candy Corn (me!) and those who do not like Candy Corn. This time of year however, both of these people have something in common; they always have more Candy Corn than they need or want. It's just a fact, if you hate it, you some how end up with some and if you love it, you always end up with more than you can eat.

Last year I decided to do something about that surplus and went in search of something to do with the left over Candy Corn. I found a Candy Corn wreath but very little else. A bit more digging and I discovered Butterfinger Fudge!

The following comes from my Instagram post from last year, enjoy!

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The awaited Fall or Butterfinger Fudge recipe! For when you just can't seem to put off that "making Christmas candy" feeling and it uses up some leftover Halloween candy!

Fall Fudge or Butterfinger Fudge

Yields 60 (*depends on pan size)

Ingredients

3 cups candy corn*

1 cup creamy peanut butter

1 (14 oz) can sweetened condensed milk

1 1/4 cup white chocolate chips

1/2 cup butterscotch chips

7 ounces milk chocolate, melted

1 Butterfinger candy bar, chopped

Coarse Sea Salt, optional

Instructions Line a 9x9 inch square dish pan* with parchment paper and spray with nonstick cooking spray.

In a medium saucepan over medium heat, stir the candy corn and peanut butter together until candy corn begins to melt and break up, this takes about 3-4 minutes.

Add the sweetened condensed milk and stir over medium heat, allowing everything to slowly melt together. About another 3-4 minutes.

Add the white chocolate and butterscotch chips and stir over low heat until mixture is totally smooth with no lumps remaining, around 6-7 minutes.

Pour mixture into parchment-lined pan, then chill until cooled and hardened.

While the fudge is cooling, melt milk chocolate chips over a double boiler, sprinkling a small amount of sea salt if desired.

Once cooled, remove fudge from pan onto cutting board and cut into 1-inch cubes. Dip fudge cubes into chocolate and sprinkle with chopped Butterfinger crumbs.

Once the milk chocolate has cooled and hardened, serve and enjoy!

This recipe was originally found on abajillianrecipes.com (@jillianhatsumi), I added some salt, and added a couple of steps but I want to give credit where credit is due.