Description
Butterfinger Fudge is a rich, creamy dessert with the perfect balance of sweet and salty flavors. Combining a smooth white chocolate fudge base with crunchy Butterfinger candy pieces, this no-bake treat is easy to make and perfect for any occasion—whether it’s a holiday party, a potluck, or just a sweet craving at home.
Ingredients
- 2 cups granulated sugar
- ¾ cup heavy whipping cream
- ¾ cup unsalted butter
- Pinch of kosher salt
- 11 ounces white chocolate chips
- 1 jar marshmallow cream (7 ounces)
- 8 snack-sized Butterfinger bars, crushed (reserve ¼ cup for topping)
Instructions
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Prepare the Baking Dish:
- Line an 8×8-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
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Make the Fudge Base:
- In a medium saucepan, combine granulated sugar, heavy whipping cream, unsalted butter, and a pinch of kosher salt.
- Heat over medium heat, stirring frequently, until the mixture comes to a boil.
- Reduce the heat to medium-low and simmer for 4-5 minutes, stirring constantly.
-
Melt the Chocolate and Marshmallow Cream:
- Remove the saucepan from the heat.
- Add the white chocolate chips and stir until fully melted and smooth.
- Fold in the marshmallow cream and mix until completely combined.
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Add the Butterfinger Crunch:
- Stir in the crushed Butterfinger bars, reserving ¼ cup for topping.
- Mix until the Butterfinger pieces are evenly distributed throughout the fudge.
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Set the Fudge:
- Pour the fudge mixture into the prepared baking dish and spread it evenly.
- Sprinkle the reserved Butterfinger pieces on top and press them lightly into the surface.
-
Chill the Fudge:
- Let the fudge cool at room temperature for 1 hour.
- Transfer the dish to the refrigerator and chill for 2-3 hours, or until fully set.
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Cut and Serve:
- Once the fudge is firm, lift it out of the baking dish using the parchment paper.
- Cut into squares and serve immediately.
Notes
- Use fresh Butterfinger bars for maximum crunch and flavor.
- To crush Butterfinger bars, place them in a zip-top bag and gently crush them with a rolling pin.
- For a smoother texture, ensure the sugar mixture doesn’t overcook—stir constantly and remove from heat promptly after 4-5 minutes.
- Store fudge in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 3 hours 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American