Description
This indulgent fudge blends the creamy texture of white chocolate with the delightful crunch of Butterfinger candy bars, all swirled with gooey caramel. It’s perfect for holidays, special occasions, or simply satisfying your sweet tooth.
Ingredients
Units
Scale
- 2 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup crushed Butterfinger candy bars (about 4 full-size bars)
- 1/2 cup caramel sauce
- 1/4 cup crushed graham crackers (optional, for garnish)
- A pinch of sea salt (optional, for garnish)
Instructions
- Prepare the Pan
- Line an 8×8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
- Melt the Base
- In a medium saucepan, heat the white chocolate chips and sweetened condensed milk over low heat. Stir continuously until smooth.
- Add Flavors
- Remove from heat and stir in the vanilla extract and half of the crushed Butterfinger candy.
- Layer the Fudge
- Pour half of the fudge mixture into the prepared pan. Smooth it into an even layer.
- Drizzle half of the caramel sauce over this layer. Use a knife or skewer to swirl the caramel into the fudge.
- Repeat Layers
- Pour the remaining fudge mixture over the first layer. Smooth evenly.
- Drizzle the remaining caramel sauce and gently swirl.
- Garnish
- Sprinkle the remaining crushed Butterfinger pieces on top. For extra texture, add crushed graham crackers and a pinch of sea salt.
- Set the Fudge
- Refrigerate for at least 3 hours or until firm.
- Serve
- Lift the fudge from the pan using the parchment paper and cut it into squares.
Notes
- Chocolate Quality: High-quality white chocolate chips will produce smoother fudge.
- Swirling Technique: Swirl gently for a beautiful marbled effect.
- Cutting Tips: Let the fudge sit at room temperature for a few minutes before slicing to make cutting easier.