Butterfinger Caramel Crunch Fudge is one of those recipes that hit me out of nowhere, right when I’m craving something ridiculously sweet but can’t be bothered to tackle a complicated dessert. You ever stare at the pantry thinking, “Okay, I need fudge… but not just regular fudge. I want crunch. I want caramel. I want Butterfinger!” That’s exactly what happened last weekend, and let me tell ya, having this recipe up your sleeve will make you the superhero at any impromptu get-together (or Netflix binge). If you’ve fumbled fudge before, who cares? You’re about to master the crunchiest, most gooey fudge imaginable. Grab that apron (or don’t—my shirt never survives) because this fudge changes the dessert game.
The Story Behind This Recipe
Hey, I’m Alexandraa! This Butterfinger Caramel Crunch Fudge was built for real kitchens: simple steps, reliable results, and flavor that makes people ask for seconds. Butterfinger Caramel Crunch Fudge is one of those recipes that hit me out of nowhere, right when I’m craving something ridiculously sweet but can’t be bothered…
Ingredients & Substitutions
First things first. You’ll need a can of sweetened condensed milk, chocolate chips, a hunk of butter, little caramel squares, and—no shocker here—a stash of Butterfinger bars. Could you swap the chocolate chips for dark chocolate? Sure. Is it the same? Eh, maybe. If you’re out of caramels, I once used a little jar of caramel sauce from the back of my fridge. Not my best work, but it passed the midnight snack test. If you have a peanut allergy, sorry, this one is not gonna be your friend. As for the Butterfinger, the fun-sized bars work if that’s what you can find. And if your pantry is emptier than my patience in summer heat, try any crunchy peanut butter candy, but “Butterfinger Caramel Crunch Fudge” really only lives up to its name with the real deal.
This fudge recipe is next-level. It’s honestly foolproof, even for someone like me who can barely boil water. I followed the ingredient swaps, and it still came out tasty and crunchy! — Emily R.
How To Harden Fudge
No lie, this part always made me nervous. You pour your melted chocolatey mess into the pan, and then just… wait? Yep. The easiest trick is to pop your “Butterfinger Caramel Crunch Fudge” into the fridge, uncovered, and forget about it for a few hours. Honestly, patience is key—don’t poke it every ten minutes (I used to, didn’t help). If it’s a super hot day or your kitchen is just naturally toasty, consider the freezer. But don’t leave it in too long, or you’ll need a chisel. Nobody wants fudge that bites back.
Can I Make Butterfinger Fudge Without A Candy Thermometer?
Short answer: heck yes. Long answer: I don’t even own one, never have. Here’s the deal: as long as you melt everything together until smooth, then quickly mix in those Butterfinger chunks and press it into your pan, you’ll be just fine. No need to overthink it or fuss with perfect candy temps. The fudge will set as long as you give it time to chill out (literally).
I was scared to mess up without fancy gadgets, but this turned out creamy and crunchy each time. My friends basically inhaled it. — Raj L.
Can I Use A Different Sized Pan?
Absolutely. This is not one of those fussy, “must-use-this-size” desserts… which I love. If you want taller, chunkier squares, use a smaller pan. For thinner bites, go bigger. Sometimes, I just line a pie plate and call it a win. The only catch—thicker fudge takes longer to set. Not a big deal unless you’re a midnight fudger like me. Oh, and don’t stress about perfect corners or neat slices; this fudge is supposed to look a little wild.
You might want to check out the Butterfinger Bundt Cake for another fun baking adventure that’s low-stress and super forgiving.
How To Store Butterfinger Fudge
Fudge will last longer than most friendships if you store it right. Just toss your “Butterfinger Caramel Crunch Fudge” in an airtight container. No need to wrap every piece like it’s gold, but I lay a little wax paper between layers to keep things neat. Refrigerator is best; it’ll hold strong for about a week, sometimes longer. You could even freeze it if you made too much (but does that ever really happen?). When you want a piece, let it sit at room temp for a few minutes for top-tier texture.
If you’re into other sweet storage-friendly treats, try the Chocolate Quinoa Crunch Bars next time.
Serving Suggestions
Alright, so you got your batch of Butterfinger Caramel Crunch Fudge—time for the fun part. Some easy ways to serve it up:
- Dunk a chunk in hot coffee… who needs a donut?
- Chop it up and toss it in ice cream for max wow.
- Wrap a few pieces up and sneak them into your lunchbox. Adults need dessert too.
If you’re on a dessert spree, give Pineapple Caramel Heaven Cake a whirl. Every bite is a sunshine moment.
Common Questions
Q: Can I use margarine instead of butter?
A: Sure, if you must. It changes the flavor a bit, but it’ll still work in a pinch.
Q: Do I have to add caramel?
A: Nope, but honestly, it brings the magic. The fudge is good either way, just less gooey.
Q: Can I double the recipe?
A: Oh yes. Just use a bigger pan or make two batches. Invite neighbors or you’ll eat it all yourself. Trust me.
Q: How do I keep it from sticking to the pan?
A: Line your pan with parchment. Foil works, too. Makes lifting and cutting way less of a hassle.
Q: Can I add nuts?
A: Course you can, but the Butterfinger pieces already pack a punch. Maybe try roasted peanuts for an extra salty bite.
The Fudge You Deserve
Okay, so you’ve got all the tips: make your Butterfinger Caramel Crunch Fudge with whatever chocolate chips you’ve got, swap out the candy if needed, don’t worry about gadgets, and store it like you actually want it to last. If you’re still nervous, check out other versions at Butterfinger Fudge – i am baker or even this creative spin, White Chocolate Toffee Fudge – Butterfinger, for some wild inspiration. Listen—don’t expect five-star restaurant looks. It’s homemade. It’s supposed to look a little wild. And it’ll vanish faster than you think. Go treat yourself; your sweet tooth deserves a victory lap.
Butterfinger Caramel Crunch Fudge
Ingredients
Method
- Melt the butter and chocolate chips together in a saucepan over low heat.
- Add the sweetened condensed milk and stir until well mixed.
- Quickly mix in the caramel squares and broken Butterfinger pieces.
- Pour the mixture into a lined pan and spread evenly.
- Place the fudge in the fridge uncovered and let it chill for a few hours to set.
- Cut into squares and enjoy!
