There’s something about a homemade candy fudge recipe that brings out my inner child, and this Butterfinger Fudge is no exception. If you’ve ever found yourself sneaking a handful of Halloween candy (especially those Butterfinger bars), this recipe is for you. With its creamy peanut butter base and crunchy candy corn, this fudge mimics that iconic Butterfinger flavor—without the wrapper. It’s simple, indulgent, and surprisingly fun to make.

When I first stumbled across this recipe, I’ll admit, the idea of melting candy corn seemed a bit strange. But trust me, once you combine it with the peanut butter and sweetened condensed milk, something magical happens. This fudge comes together in just a few steps, and it’s the kind of treat that’ll have people asking for the recipe after just one bite. Whether you’re making it for a holiday spread or a mid-week pick-me-up, this fudge is guaranteed to satisfy your sweet tooth.

My sweet memory with this fudge 🍬

The first time I made this Butterfinger Fudge, it was actually a total accident. I had a huge bag of candy corn leftover from Halloween, and after a few too many handfuls straight from the bag, I knew I needed to use them up in a more creative way. I found this recipe and thought, why not give it a shot? My kitchen smelled like peanut butter and melted candy, and as soon as I poured that glossy mixture into the pan, I knew something delicious was in the works. When I finally bit into the fudge—soft, sweet, and with a buttery crunch—I realized I had a new favorite fall treat.

A little history on candy corn and Butterfinger bars

Candy corn, believe it or not, has been around since the 1880s! Originally made by hand, it was considered a high-effort confection for something so small. Fast forward to today, and it’s synonymous with Halloween, even though most people seem to have a love-hate relationship with it. I always thought it was just a decoration, until I learned how versatile it can be in recipes like this one.

As for Butterfinger bars, they were introduced in the 1920s and have since become iconic for their crispy, peanut butter-flavored center. This fudge recipe is a playful homage to that flavor, without the need for the exact candy bar itself.

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

Candy Corn: The star of this show! It melts down into a sweet syrup-like consistency that binds everything together and gives the fudge that signature Butterfinger taste. If you’re fresh out of candy corn (maybe post-Halloween), you can swap it with marshmallows for a different, softer texture.
Peanut Butter: Creamy peanut butter works best here, providing richness and balancing the candy corn’s sweetness. If you prefer a bit more texture, crunchy peanut butter could add some fun, though it may make the fudge a little less smooth.
Sweetened Condensed Milk: This is the magic ingredient that makes the fudge dense and creamy. There’s really no substitute for it, but if you’re making a vegan version, you could try coconut condensed milk—it’ll add a slight coconut flavor, but it pairs surprisingly well with peanut butter!
White Chocolate Chips: These help bring the fudge together and give it a smooth texture. If you’re not a fan of white chocolate, you can use butterscotch chips instead, which would complement the peanut butter beautifully.
Milk Chocolate Chips (optional): Dipping the fudge squares in melted milk chocolate is totally optional, but it adds a nice touch and makes it even more decadent. I sometimes use dark chocolate for a less sweet version, which pairs nicely with the fudge’s richness.

Essential kitchen gear: What you need (and what you can totally skip)

For this fudge, you don’t need a lot of fancy tools, which is part of why I love it. Here’s what you’ll need:

Saucepan: A medium-sized one will do the trick. You’ll be melting everything together, so make sure it’s big enough for all the ingredients.
Foil and cooking spray: Lining your pan with foil makes clean-up a breeze, and spraying it ensures nothing sticks.
Pan (8×8 or 9×9): The original recipe suggests an 8×8 pan, but if you want slightly thinner fudge pieces, a 9×9 works just as well.
Spatula: A silicone spatula is great for scraping every last bit of that fudge mixture into your pan.
Microwave-safe bowl (if dipping in chocolate): For melting your milk chocolate chips, a simple microwave-safe bowl will do.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Line your pan: Start by lining your 8×8 or 9×9 pan with foil and spray it generously with cooking spray. (I’ve forgotten to spray before—it was not fun getting that fudge out!)
Melt the candy corn and peanut butter: In a medium saucepan, melt the candy corn and peanut butter over low heat, stirring every 30 seconds. Don’t rush this part—low and slow is key. It should take about 3 minutes for everything to melt down into a thick, gooey mixture.
Add the condensed milk: Pour in the sweetened condensed milk and stir, cooking for another 3 minutes. Again, keep the heat low to avoid scorching the milk. A slight simmer is fine, but you don’t want it to boil.
Stir in the white chocolate chips: This is where things can feel tricky. The mixture will seem impossibly thick at first, but keep stirring! Eventually, the heat will melt the chips, and everything will smooth out. If you’re worried about it seizing, turn the heat down even lower.
Spread in the pan: Once everything is combined, pour the mixture into your prepared pan and smooth it out with your spatula. Let it cool on the counter for about 15 minutes before popping it in the fridge to harden.
Optional step: Chocolate dip!: If you want to take things up a notch, melt some milk chocolate chips (I add a teaspoon of vegetable oil to thin it out) and dip the bottoms of your fudge squares once they’re cut. Set them on wax paper to harden.

Fun variations you’ve got to try

Vegan version: Swap the sweetened condensed milk with coconut condensed milk and use vegan chocolate chips. The result will have a subtle coconut flavor, but it’s still creamy and delicious!
Gluten-free: This recipe is naturally gluten-free, but always check the packaging on your candy corn and chocolate chips to be sure.
Add a crunch: Try mixing in crushed pretzels or nuts for some texture. I once added chopped salted peanuts, and the sweet-salty combo was fantastic.
Seasonal twist: Around Christmas, I’ve swapped the candy corn for crushed peppermint candies and added a few drops of peppermint extract. The fudge had a cool, refreshing twist that was a hit at holiday parties.

How to serve and present your fudge

I love serving these fudge squares on a pretty platter, especially if I’ve dipped them in chocolate. For a festive touch, you can drizzle some extra melted chocolate on top or sprinkle a little sea salt for contrast. If you’re feeling extra fancy, a few crushed peanuts or even colorful sprinkles on top make them look bakery-worthy.

What to drink with your Butterfinger fudge

For something this rich and peanut-buttery, I find that a cold glass of milk is the perfect pairing. If you’re an adult looking for something a bit stronger, a cup of coffee or even a peanut butter-flavored stout can be a surprisingly good match. My friend swears by pairing it with a glass of Chardonnay—the buttery notes complement the fudge nicely!

Storage and reheating tips

Store your fudge in an airtight container in the fridge for up to two weeks. If you like your fudge on the softer side, you can leave it out at room temperature for a bit before serving. As for reheating, it’s fudge—no need to reheat! Just enjoy it cold or at room temp.

Scaling the recipe for different sizes

This recipe makes a pretty generous batch, but if you want to make less (or more!), it scales easily. Just halve or double the ingredients as needed. One thing I’ve noticed is that the thicker the fudge, the longer it takes to set, so if you’re doubling it, plan for extra chill time.

Common questions you might have

Q: Can I use natural peanut butter?
A: You can, but natural peanut butter tends to separate and might affect the texture. Stick with regular creamy peanut butter for the best results.

Q: How long does it take for the fudge to set?
A: It depends on the thickness, but generally, it should be ready in about 2-3 hours in the fridge.

Q: Can I freeze the fudge?
A: Yes! Wrap it tightly in plastic wrap and store it in an airtight container. It’ll keep for up to 3 months.

Q: What’s the best way to melt the chocolate chips?
A: I like using the microwave in short bursts, stirring in between. Add a little oil to keep the chocolate smooth.

Q: Is candy corn necessary for this recipe?
A: If you want that Butterfinger-like flavor, yes. But you can experiment with other candies or even marshmallows for a different take.

Give this fudge a try!

I promise, this Butterfinger Fudge is as fun to make as it is to eat. Whether you’re a candy corn lover or just looking for a unique twist on traditional fudge, this recipe is worth a try. Feel free to adapt it, experiment with new flavors, and make it your own!