Go Back Email Link
Butterfinger Fudge Recipe
Print Pin
5 from 3 votes

Butterfinger Fudge

Butterfinger Fudge
Author Crystal


  • 1 1/2 cups granulated sugar
  • 2/3 cup evaporated milk
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 2 cups marshmallows
  • 1 1/2 cups Nestle Toll House Semi-Sweet Morsels
  • 1 teaspoon vanilla extract
  • 10 Butterfinger fun size candy bars


  • Prepare an 8-inch square baking pan with foil.
  • Chop 10 fun size Butterfinger candy bars, set aside.
  • In a heavy duty saucepan combine sugar, evaporated milk, butter and salt; bring to a full rolling boil over medium heat, stirring constantly. Boil and stir for another 5 minutes; remove from heat.
  • Immediately stir in marshmallows, morsels and vanilla. Stir until marshmallows & chocolate chips are melted. Pour into prepared pan and press chopped Butterfinger candy on top.
  • Refrigerate for 2 hours or until firm.
  • Lift foil from the sides of the pan to remove fudge and cut into 1 inch squares.