The Better Baker: Butterfinger Fudge (made from candy corn)

Oh yeh!

Just in case you've not witnessed the marriage of candy corn and peanut butter,

I'm inviting you to this special occasion - you are gonna fall in love with this recipe!!

And you'll love me as well! *-*

First of all - don't even think of trying to use old candy corn...from the freezer even. BOO HISS!

You need fresh from the store shelves so RUN and go get stocked

up because you'll be wanting to impress your friends and family and make this often!

It's just a tad chewy but a dreamy candy that will become a star wherever it's served!!

I decided to make this in the crockpot...I know from experience candy corn doesn't melt very easily, so I just tossed everything into the crockpot and did other things while it heated.

It worked perfectly! (A crock liner is an added bonus!)

This really is a simple recipe - and you can NEVER go wrong

using sweetened condensed milk in anything!

Plan on at least 1-1/2 to 2 hours in crockpot for candy to melt...
with lots of stirring!

You can create this one on the stovetop (you're just melting everything, not 'cooking' for any length of time), so either method works fine.

It really does taste like a Butterfinger candy bar! My #1 favorite candy bar! Have your kids close their eyes and taste it...that's what they'll think they're eating!

I don't know who comes up with these ideas, but I sure am thankful

they do!

(hover over photo to pin)

BUTTERFINGER FUDGE

3 c. (fresh) candy corn

1 c. creamy peanut butter

1 can (14 ozs) sweetened condensed milk

2 c. white chocolate chips

1 c. milk or semi sweet chocolate, optional

Line an 8" x 8" pan with non stick foil, or just spray 'regular' foil with non stick cooking spray; set aside. Place a liner inside your crockpot for easy cleanup.

In the crockpot, add the candy corn and peanut butter; turn on low (or high - depending how hot your crock gets!) and allow it to heat about 20 minutes; give a little stir and if it's beginning to melt, then add the condensed milk; stir every 10 minutes until candy corn is pretty much melted.

Add white chocolate chips; allow to stand about 15 minutes; stir until all is melted and smooth.

(It takes a while for candy corn to melt...you can also make this in a saucepan on the stovetop, over low heat, following the 'steps' in the recipe above)

When everything is melted and smooth, pour into prepared pan and let cool to room temperature.

(If you just can't stand to wait, you can place it in the refrigerator to set up after it's room temp).

You can choose to dip the pieces in melted milk/semi sweet chocolate (along with a little bit of Crisco). Dip the bottoms or drizzle over the top and set on waxed paper until set.

This recipe was inspired by Crazy for Crust blog

Linked to

Meal Plan Monday