Description
Butterfinger Caramel Crunch Fudge — a no-bake white chocolate fudge with crushed candy bars and swirled caramel, perfect for desserts & sweets lovers and holiday gifting. Makes 16 squares in about 3 hours 15 minutes with just 7 simple ingredients.
Ingredients
Scale
- 2 cups white chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup crushed Butterfinger candy bars
- 1/2 cup caramel sauce
- 1/4 cup crushed graham crackers (optional for garnish)
- A pinch of sea salt (optional for garnish)
Substitutions and Tips:
- For a nut-free option, ensure the candy bars used are safe for your dietary needs.
- Dairy-free caramel sauce and vegan white chocolate can be used for those with dietary restrictions.
Instructions
Step 1: Prepare Your Pan
- Line an 8×8-inch square pan with parchment paper, leaving an overhang for easy lifting.
Step 2: Melt the Base
- In a medium saucepan, combine the white chocolate chips and sweetened condensed milk.
- Cook over low heat, stirring continuously, until the mixture is smooth and creamy.
Step 3: Add Flavors
- Remove from heat and stir in the vanilla extract and half of the crushed Butterfinger candy bars.
Step 4: Layer the Fudge
- Pour half of the fudge mixture into the prepared pan, spreading it evenly.
- Drizzle half of the caramel sauce over the fudge and use a knife to gently swirl it.
Step 5: Repeat and Garnish
- Pour the remaining fudge mixture on top and repeat the caramel swirl.
- Sprinkle the remaining crushed Butterfinger pieces and optional graham cracker crumbs or sea salt on top.
Step 6: Set and Serve
- Refrigerate for at least 3 hours until fully set.
- Lift the fudge out using the parchment paper, cut into squares, and enjoy!
Notes
- Refrigerator Storage: Place cut fudge squares in a single layer inside an airtight container, separating layers with parchment or wax paper to prevent sticking. Store in the main body of the fridge (not the door) at 35–40°F for up to 7 days. The caramel stays gooey and the candy bar pieces retain their crunch beautifully when kept sealed and chilled consistently.
- Freezer Storage: Wrap each square individually in plastic wrap, then place all wrapped pieces into a freezer-safe zip-top bag with the air pressed out. Label with the date and freeze at 0°F for up to 2 months. For best results, thaw in the refrigerator for 2 hours rather than at room temperature, which helps maintain firm texture without condensation.
- Oven Reheat: Preheat your oven to 250°F and place fudge squares on a parchment-lined baking sheet. Warm for 5 minutes—no longer, as white chocolate can scorch quickly above 275°F. This method gently softens the caramel swirl while keeping the candy bar crunch intact. Remove promptly and let them rest for 2 minutes before serving slightly warm.
- Microwave Reheat: Place a single fudge square on a microwave-safe plate and heat at 50% power for 15 seconds. Check the texture—the caramel should be slightly fluid but the base should hold shape. If needed, add another 10-second burst. Avoid full power, which melts white chocolate unevenly and can cause the fudge to lose its structure entirely within seconds.
- Air Fryer Reheat: Set your air fryer to 200°F and place fudge squares in a single layer on a small parchment-lined tray inside the basket. Heat for 3 minutes, checking at 2 minutes to prevent the candy bar topping from over-browning. This method lightly crisps the graham cracker garnish while warming the interior—a surprisingly delightful way to enjoy leftover squares with enhanced crunch.
- Prep Time: 15
- Cook Time: 5
- Category: Desserts & Sweets
Nutrition
- Serving Size: 1 fudge
- Calories: 247 calories
- Sugar: 31g
- Sodium: 87mg
- Fat: 11g
- Saturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 12mg