Candy Corn Butterfinger

Featured in Desserts.

Candy Corn Butterfinger is a smooth, indulgent dessert made with just a few ingredients—candy corn, peanut butter, white chocolate chips, and condensed milk. Melt the candy corn with peanut butter, stir in sweetened condensed milk, then mix in white chocolate chips to create a creamy texture. Chill the fudge to set, and for an extra special touch, dip the squares in chocolate. Perfect for sharing or satisfying sweet cravings, it’s easy to prepare and deliciously satisfying!

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Updated on Fri, 12 Sep 2025 19:10:59 GMT
A caramel-drizzled cake topped with candy corn. Pin it
A caramel-drizzled cake topped with candy corn. | tasteofmoms.com

This candy corn fudge turns plain Halloween leftovers into a smooth, peanutty delight that's dead-on for the iconic chocolate bar flavor. I found this trick by accident when trying to use up holiday candy no one wanted, and now it's my go-to gift that friends beg for each year.

I whipped this up during a Halloween bash when everyone ignored the bags of candy corn. Guests couldn't believe what those ignored candies turned into - they were totally shocked!

What You'll Need

  • Candy Corn: Delivers that classic flavor and sweetness. When melted, it creates the distinctive honeycomb-like quality everyone loves.
  • Peanut Butter: Stick with smooth for best outcome. Its natural fats help the fudge reach perfect consistency.
  • Sweetened Condensed Milk: Works as the glue and sweetener. Don't swap in evaporated milk or your fudge won't firm up right.
  • White Chocolate Chips: Better brands melt smoother. Their vanilla undertones work magic with the candy corn flavor.
  • Milk Chocolate Chips: You can skip these, but they really make it authentic. The chocolate outer layer gives that perfect texture difference.

Making It Happen

Get Your Pan Ready:
Cover an 8×8 or 9×9 pan with foil and hit it with cooking spray. Using the 9×9 gives you skinnier pieces while the 8×8 makes chunkier blocks. Let the foil hang over the sides so you can lift it out easily after.
Create The Foundation:
Mix candy corn with peanut butter in a pot over low heat. You'll need to take your time here since candy corn melts slowly. Give it a stir every half minute to avoid burning for roughly 3 minutes until everything blends smoothly.
Mix In The Stabilizer:
Dump in the sweetened condensed milk and cook another 3 minutes. Keep that heat low and stir often so nothing burns. You want tiny bubbles around the edges but not a full boil or your fudge might turn grainy.
Blend In The White Chocolate:
Toss in white chocolate chips and stir non-stop until they've completely disappeared into the mix. This might take a while and look like it's not working, but don't give up. Eventually, the mixture turns shiny and starts pulling away from the pot sides.
Let It Set Up:
Pour everything into your waiting pan and smooth it out. Cool it on the counter about 15 minutes before moving to the fridge for full setting, which takes around 2 hours.
Try The Chocolate Dip:
If you want, melt milk chocolate chips with a bit of vegetable oil to thin it out. Dip the bottom of each fudge square and let them harden on wax paper. This extra touch makes them fancy enough for gifts.
A close up of a chocolate cake with candy corn on top. Pin it
A close up of a chocolate cake with candy corn on top. | tasteofmoms.com

What I love most about sharing this fudge is seeing people's faces when I mention the candy corn. Even folks who swear they hate candy corn can't get enough of this stuff. My next-door neighbor who absolutely can't stand candy corn asks me to make this every Christmas without fail.

Common Problems Solved

If your fudge stays too mushy after chilling, you probably didn't cook it long enough. Don't worry though - just keep it in the fridge and serve it cold. Nobody will know the difference.

Keeping It Fresh

Your finished fudge will stay good in a sealed container at room temp for about a week. Want it to last longer? Stick it in the fridge for up to three weeks. Just put wax paper between the layers so they don't stick together.

Mix It Up

Want something with more kick? Try using dark chocolate for dipping instead of milk chocolate. The slight bitterness really balances out the sweet inside.

A plate of candy bars with candy corn on top. Pin it
A plate of candy bars with candy corn on top. | tasteofmoms.com

This treat brings together old-school candy vibes and kitchen creativity in a way that'll make everyone ask for seconds.

Frequently Asked Questions

→ Can I melt candy corn without a stove?

Yes! You can microwave it in 30-second bursts, stirring each time. Don’t let it overheat, or it may burn.

→ What works instead of white chocolate chips?

Almond bark or vanilla melting wafers can replace white chocolate chips just fine.

→ Is candy corn necessary for this dessert?

Yes, candy corn gives the fudge its unique taste and chewy texture. Skipping it changes the entire result.

→ How can I keep the fudge fresh?

Store in a sealed container in the fridge for up to a week. Leave it out for a bit before serving to soften up.

→ Can I add extras like nuts or candy?

Definitely! Toss in crushed nuts, marshmallows, or even broken candy pieces for more flavor and crunch.

→ What pan size is best to use?

An 8x8 inch pan makes thicker pieces, but a 9x9 inch pan is great for smaller, bite-sized chunks.

Candy Corn Butterfinger

Simple candy-like fudge with peanut butter, candy corn, and white chocolate.

Prep Time
10 Minutes
Cook Time
6 Minutes
Total Time
16 Minutes
By: Ashley

Category: Desserts

Difficulty: Easy

Cuisine: American

Yield: Around 16 pieces

Dietary: Vegetarian, Gluten-Free

Ingredients

01 1 cup (170g) milk chocolate chips
02 2 cups (340g) white chocolate chips
03 1 14-ounce can sweetened condensed milk
04 1 cup (268g) peanut butter
05 3 cups candy corn

Instructions

Step 01

Grab an 8x8 pan for thick pieces or a 9x9 pan for thinner ones. Cover the inside with foil and grease it lightly with cooking spray.

Step 02

In a medium-sized saucepan, toss in the candy corn and peanut butter. Keep stirring every 30 seconds on low heat for roughly 3 minutes.

Step 03

Pour the sweetened condensed milk into the saucepan, then stir constantly for another 3 minutes. Keep the heat low—boiling isn’t needed, but gentle bubbling is fine.

Step 04

Toss in the white chocolate chips and stir until everything is melted and blends together smoothly. It might take a little patience.

Step 05

Evenly spread the mixture into the lined pan. Let it rest on the counter for 15 minutes before popping it in the fridge to fully set.

Step 06

Once the mixture is firm, use a knife to cut it into square pieces for serving.

Step 07

Melt the milk chocolate chips in a small pan. If the chocolate is too thick, stir in a little vegetable oil. Dip the bottoms of the squares in the melted chocolate. Place them on wax paper to cool and harden.

Tools You'll Need

  • 8×8 or 9×9 pan
  • Foil
  • Cooking spray
  • Medium saucepan
  • Wax paper
  • Cookie sheet

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Peanuts
  • Dairy
  • Soy (in chocolate chips)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 150
  • Total Fat: 7 g
  • Total Carbohydrate: 20 g
  • Protein: 2 g