An easy and irresistible fudge that tastes just like the candy bar! And it starts with candy corn!
Candy corn has always been one of those on-again, off-again relationships for me. Some years I can’t get enough of it! Other years it’s just…meh.
As a child, when it came to my trick-or-treating haul, candy corn was usually on the bottom tier. I mean, it was kinda hard to compete with all of the king size Snicker bars, Paydays, Butterfingers, Reeses cups, and large bags of Skittles and M&M’s. (Living right next to a rich neighborhood definitely had its perks!)
However, candy corn was always above those useless plastic toothbrushes and tiny boxes of raisins you’d occasionally get from the fun-sucking parents who are in pretty much every neighborhood.
Whether you’re a candy corn connoisseur or just not crazy about the stuff, you are going to love what I have in store for you this week!
It’s…da da-da DA!!!
Now, you’re probably wondering how candy corn, one of the plain Jane candies of Halloween candy royalty, is at all related to one of the most treasured and decadently crisp candy bars in the universe. You’re definitely not alone.
A few years back, I stumbled upon a recipe for how to make your own Butterfinger bars. Yes, THE Butterfinger Bar! You can actually make them at home with just THREE easy-to-find ingredients!
So what are those three ingredients, you might ask?
Are you ready for this?
Peanut butter, CANDY CORN, and chocolate!
I couldn’t help but be in awe of the fact that all it took was melting peanut butter and candy corn together and then dipping it into chocolate! Mind blown! Though the texture is definitely much chewier and doesn’t have the same crispness as your traditional Butterfinger bar, the flavor is spot on!
So, being that I had an excess of candy corn (it’s SO cheap!), I decided to change it up and instead of making the 3-ingredient Butterfinger candy bars, I made it into a fudge!
This recipe definitely did not disappoint! I actually preferred the fudge over the Butterfinger bars I made a few years back. The texture was much softer–similar to traditional fudge, yet just a tad chewy.
And unlike most fudges, this one wasn’t overly rich or sweet at all! Even my mom was shocked by how mellow the sweetness of this fudge was. Considering most of the ingredients involved–sweetened condensed milk, peanut butter, white chocolate chips, butterscotch chips…CANDY CORN–this recipe pretty much screams sugar coma! It must be the peanut butter that cuts the sweetness of the other ingredients.
Aside from the fact that this fudge is super stinkin’ easy to make (NO finicky candy thermometers needed!), the best part is seeing the shock in people’s eyes when you reveal that the main ingredient is candy corn!
So if you’re looking to use up some of that uneaten candy corn, or if you’re just intrigued by the idea of transforming the simple, yet sweet candy corn into your own Butterfinger fudge, you have got to give this recipe a try!
Begin by lining a 9×9 inch square dish pan (I used an 11×7 since I only have an 8×8) with parchment paper and spray with nonstick cooking spray. In a medium saucepan (nonstick works the best) over medium heat, stir the candy corn and peanut butter together for 3-4 minutes until candy corn begins to melt and break up.
Add the white chocolate and butterscotch chips and stir over low heat for 6-7 minutes until mixture is totally smooth with no lumps remaining. Pour mixture into parchment-lined pan, then chill until cooled and hardened.
- 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
- Line a 9x9 inch square dish pan* with parchment paper and spray with nonstick cooking spray.
- In a medium saucepan (nonstick works the best) over medium heat, stir the candy corn and peanut butter together for 3-4 minutes until candy corn begins to melt and break up.
- Add the sweetened condensed milk and stir over medium heat for another 3-4 minutes, allowing everything to slowly melt together.
- Add the white chocolate and butterscotch chips and stir over low heat for 6-7 minutes until mixture is totally smooth with no lumps remaining.
- Pour mixture into parchment-lined pan, then chill until cooled and hardened.
- 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.
- *I used a mix of mellocreme pumpkins and candy corn.
- *I used an 11x7 pan, since I didn't have a 9x9 pan.