As we head into Halloween, this Butterfinger Fudge has candy corn as its main ingredient; I also brought in a sample for Mrs. Janet Bishop.
“This is amazing; I love this,” Bishop said. “It was delicious, and it tasted just like a Butterfinger candy bar. The fudge itself was subtle, delicate, and a great treat.”
Butterfinger Fudge:
3 cup candy corn
2 cup white chocolate chips
1 cup creamy peanut butter (I used Peter Pan)
1 (14 oz.) can sweetened condensed milk
To Make:
Prepare a sheet pan with aluminum foil, and set aside. In a medium saucepan on medium-low heat, combine the candy corn, white chocolate, and sweetened condensed milk. Let this melt while stirring the mixture constantly. Once the mixture has begun to melt, add in the creamy peanut butter, and continue to stir the mixture until completely melted and uniform. Pour the melted mixture onto the prepared sheet pan. Smooth the top with a spoon, then cover with more foil and allow fudge to cool in the refrigerator overnight. The next day, once the fudge is set, cut it into squares, and enjoy. It is best to store the fudge in the fridge.
