Butterfinger Fudge

Ingredients

• 3 cups FRESH candy corn
• 1 cup smooth peanut butter
• 1 (14 oz) can sweetened condensed milk
• 2 cups white chocolate chips
• 1 cup chocolate chips
• 1/4 cup whipping cream
• The fudge is a little softer and chewier than traditional fudge
• Make sure candy corn and white & chocolate chips are fresh. They will melt easier

Steps

1. Line 9” x 13” pan with foil. Spray with cooking spray. Original recipe called for an 8×8 pan for a thick square. I changed it to a cookie sheet, for a thinner square because it is rich.
2. Add candy corn and peanut butter to a medium saucepan and heat over low heat, stirring frequently for approximately 3 minutes. Add sweetened condensed milk, stir and cook for another 3 minutes, stirring frequently. (Don’t let the milk boil, slight simmer is okay) Add white chocolate chips and stir until everything melts together. (It will seem like it takes forever…but it will)
3. Spread evenly in pan. Cool about 15 minutes.
4. Put chocolate chips in medium bowl. Heat whipping cream JUST to a simmer, bubbles around the edges. Pour over chocolate chips and stir until chocolate is melted. May need to heat in microwave 15 seconds if it cools too quickly. Once mixture is smooth. Pour and spread evenly over top of fudge.
5. Let cool 15 minutes, place in refrigerator and chill until hardened. Slice, divide and layer between waxed paper in air tight containers. Store in refrigerator.