Secret Ingredient Butterfinger Fudge

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Print Recipe

Secret Ingredient Butterfinger Fudge

Ingredients

• 2 11 oz bags candy corn about 3 1/2 cups, roughly chopped
• 1 cup white chocolate chips
• 1 cup creamy peanut butter
• 1 14 oz can condensed milk
• 1 1.5 oz Hershey's Chocolate Bar

Instructions

• Line a 9x9 baking dish with parchment paper, letting extra hang over the sides .
• In a medium saucepan over low heat add candy corn, peanut butter, white chocolate, and condensed milk.
• Stir while it melts, making sure not to burn or let it boil. This will take 10+ minutes until the candy corn is fully melted and the fudge is smooth.
• Immediately pour the fudge into the lined pan and spread evenly.
• Let it cool in the pan for at least 20 minutes then place in the fridge for an hour to harden.
• After an hour, remove from the fridge and set on the counter.
• Heat a mug of water to almost simmering. Add the Hershey Bar to the mug of water and let sit for a few seconds until it is melted inside the wrapper.
• Cut off the corner and squeeze out the chocolate and drizzle all over the fudge.
• Let the chocolate harden before lifting the fudge from the pan.
• Cut into squares and enjoy!

Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog

For The Love of Food Blog

In a medium saucepan over low heat add candy corn, peanut butter, white chocolate, and condensed milk. 

Stir while it melts, making sure not to burn or let it boil.

This will take 10+ minutes until the candy corn is fully melted and the fudge is smooth.

It’s finally ready!

Immediately pour the fudge into a lined 9×9 pan. 

Tap and spread evenly so there are no bubbles.

 Let it cool in the pan for at least 20 minutes then place in the fridge for an hour to harden.  

After an hour, remove from the fridge and set on the counter.

Heat a mug of water to almost simmering.

Add the Hershey Bar to the mug of water and let sit for a few seconds until it is melted inside the wrapper.

Cut off the corner and squeeze out the chocolate and drizzle all over the fudge. 

Let the chocolate harden before lifting the fudge from the pan. 

  Cut into squares and enjoy!

Check out today’s recipes: 

• Skull Cheeseburger Pies from BigBearsWife
• Eyeball Oreos from Semi-Homemade Recipes
• Severed Hand Pie from Karen’s Kitchen Stories
• Candy Corn Caramel Flan from Sweet ReciPEAs
• Secret Ingredient Butterfinger Fudge from For The Love of Food
• Mummy Pizzas from Jen Around the World