This Butterfinger Fudge is a sweet, creamy, and crunchy treat that I love making when I want something indulgent but quick. It captures the flavor of the iconic candy bar with smooth peanut butter, melty white chocolate, and soft candy corn all melted into a rich fudge. It sets beautifully and slices into perfect little squares — ideal for sharing or stashing away for personal treats. Butterfinger Fudge

Why You’ll Love This Recipe

I find this fudge incredibly easy to make, with no need to turn on the oven. The combination of peanut butter and candy corn melts into a surprisingly smooth and buttery base, and the white chocolate adds a luxurious finish. It’s an ideal make-ahead dessert for holidays, parties, or a cozy weekend at home. If I want to impress without much effort, this is my go-to fudge recipe.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups white chocolate chips
1 cup creamy peanut butter
3 cups candy corn
1 can (14 ounces) sweetened condensed milk
Optional: 1 cup milk chocolate chips
Optional: 1 tablespoon vegetable oil (for thinning the chocolate)

Directions

I start by lining an 8×8 or 9×9 inch square pan with aluminum foil, letting it hang over the edges slightly for easy lifting. Then I lightly spray it with cooking spray.
In a medium saucepan over low heat, I combine 3 cups of candy corn and 1 cup of peanut butter. I stir constantly until the candy corn melts and blends into the peanut butter — it takes about 3 to 5 minutes.
Next, I pour in the full can of sweetened condensed milk and continue stirring until everything is fully combined and smooth. I make sure it doesn’t boil — just a gentle simmer.
I then add 2 cups of white chocolate chips and stir until the chips are completely melted and the mixture is silky and uniform.
I pour the mixture into the prepared pan, spreading it out evenly with a spatula. After letting it sit at room temperature for about 15 minutes, I place it in the refrigerator to chill for at least an hour or until fully set.
For an optional chocolate base: I melt 1 cup of milk chocolate chips with 1 tablespoon of vegetable oil, dip the bottom of each fudge square into the melted chocolate, and let them set on wax paper until the chocolate firms up.

Servings and Timing

Yield: 12 squares
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: About 1 hour 10 minutes

Variations

I sometimes swap the peanut butter for almond butter or sunflower seed butter if I want a different flavor or a nut-free option.
For a less sweet version, I reduce the candy corn to 2 cups and increase the peanut butter slightly.
I occasionally stir in crushed pretzels or mini chocolate chips just before spreading the fudge into the pan to add texture.
To make it festive, I top the fudge with sprinkles or a pinch of sea salt before chilling.
I’ve even tried using dark chocolate chips instead of milk chocolate for the bottom layer to create a more intense flavor contrast.

Storage/Reheating

I store the fudge in an airtight container in the refrigerator, where it keeps well for up to 7 days.
For longer storage, I wrap individual pieces in plastic wrap and place them in a freezer-safe bag or container. They freeze well for up to 3 months.
When I want to eat a frozen square, I let it thaw in the fridge overnight or on the counter for about 20 minutes.
I don’t recommend microwaving the fudge, as it can melt unevenly and ruin the texture.

FAQs

What does the candy corn do in this recipe?

The candy corn melts down into the peanut butter to create a chewy, smooth base with a caramel-like flavor that mimics the inside of a Butterfinger.

Can I make this without candy corn?

Yes, but the texture and flavor will change. You might need to adjust the amount of peanut butter and chocolate to keep the fudge from becoming too soft or too dry.

Is this fudge too sweet?

It is definitely on the sweet side, but I balance it out by reducing the candy corn or using a darker chocolate coating if I want a deeper, less sugary flavor.

Can I double this recipe?

Absolutely. I just use a 9×13 inch pan instead of a square one, and make sure to let it chill a bit longer to fully set.

Does this fudge need to be refrigerated?

Yes, I recommend keeping it in the fridge to maintain its texture and freshness. It softens too much at room temperature over time.

Conclusion

This Butterfinger Fudge is one of the easiest and most satisfying desserts I make when I’m short on time but still want something special. It melts together quickly, sets beautifully, and always gets compliments. Whether I make it plain or add a chocolate coating, it’s always a crowd favorite — and a personal favorite, too.