All right! Here’s what all the Vitrano Test Kitchen fuss is all about. I am an experimental type in the kitchen, willing to whip up just about anything at which to take a run. The latest go something I chanced upon while searching for candy corn recipes. I know, I know, I’ve already lost about 65% of you, but please stick with this one. While I admit to being a fan of candy corn, this one has nothing to do with candy corn flavor. In fact, you’re transforming that candy corn into something that is almost universally loved…Butterfinger.
Welcome to Butterfinger Fudge! All that Butterfingery goodness without getting stuck in your teeth!
Ingredients:
3 Cups – Fresh Candy Corn
1 Cup – Creamy Peanut Butter
1 Can (14 oz) – Sweetened Condensed Milk
2 Cups – White Chocolate Chips
Process:
* In a medium saucepan, begin melting the candy corn and peanut butter over medium-low heat. Heat and stir for about 5 minutes.
* Add the can of sweetened condensed milk and continue stirring until almost completely melted.
* Keep heat lower, as a boil or hard simmer will make it toughen up.
(Patience is key here. You will swear that it will never melt together…NEVER…but it will)
* Add the white chocolate when nearly completely melted, and stir to combine.
* Pour mixture into a foil or parchment lined 9×9 container, sprayed with nonstick spray.
* Let cool in the room for several hours or refrigerate to fully set and cool after an hour or so at room temperature.
If you dip the fudge in melted chocolate, it gives that 100% Butterfinger flavor, but the fudge itself tastes like the middle of a Butterfinger.
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