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!