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Fall Fudge or Butterfinger Fudge

Prep Time:

20 Minutes

Cook Time:

1 Hour


Yields 60 (*depends on pan size)



About the Recipe

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!


  • 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, optionalingredient 1


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 (@jillianhatsumi), I added some salt, and added a couple of steps but I want to give credit where credit is due.

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