Butter Fudge Fingers Recipes

BUTTERFINGER FUDGE RECIPE

Steps:

• Line an 8x8-inch baking pan with a piece of parchment paper. Cut the parchment paper a few inches too long on all sides so you can easily lift the fudge out of the pan once it hardens. Set the prepared pan to the side.
• In a large saucepan set over medium, heat the sugar, butter, and evaporated milk, stirring until it melts together. Continue to stir the mixture until it begins to boil. It will begin to become foamy and bubbly.
• Continue stirring the fudge for an additional minute. Once done, remove it from the heat and stir in the peanut butter chips, chocolate chips, and marshmallow creme. Continue stirring the mixture until the chips have completely melted and mixed in with the marshmallow creme, about 1-2 minutes.
• Once combined, stir in the vanilla. The mixture will begin to harden as it cools so before it begins to set, quickly stir in the butterfinger candy bar pieces.
• Pour the fudge into the prepared pan and spread evenly with a rubber spatula. Sprinkle the top of the fudge with the remaining crushed Butterfinger candy bar (optional), and very gently press it into the top of the fudge.
• Cover the pan with plastic wrap and let the fudge cool in the refrigerator for a few hours, until the fudge is completely cooled and has set. Cut into 1-inch squares and serve.

EASY 3-INGREDIENT COPYCAT BUTTERFINGER®

Steps:

• Line a baking sheet with parchment paper.
• Place candy corn in a microwave-safe bowl; heat in the microwave in 20-second increments stirring each time, until melted, about 1 minute. Stir peanut butter into melted candy corn until smooth. Spread candy corn mixture onto the prepared baking sheet; freeze until mixture is hardened, about 20 minutes.
• Place chocolate chips in a microwave-safe bowl; heat in the microwave on 50 percent power in 20-second increments stirring each time, until melted, about 1 minute. Spread melted chocolate over candy corn mixture; return to freezer until hardened, about 20 minutes.

BUTTERFUDGE BROWNIE FINGERS

Steps:

• 1. Heat oven to 350. Grease 8" square pan. For brownies: melt chocolate and butter. Beat in sugar and eggs.
• 2. Sift together dry ingredients and stir into butter mixture. Add nuts. Spread into pan. Bake for 30 - 35 minutes. Cool slightly. Make icing and spread on top of brownies.
• 3. To Make icing: Brown butter over med heat. Blend with powdered sugar. Blend in vanilla and cream. Spread on brownies.
• 4. Melt chocolate and butter for topping. When cooled, spread very thin coating over icing. When set, cut into 2x1 "fingers". Makes 32

BUTTER-FUDGE FINGERS

Steps:

• Chocolate Layer: Heat oven to 350 degrees.
• Line an 8 inch baking pan with foil.
• Grease foil.
• Whisk together flour, baking powder and salt in a medium bowl.
• Set both aside.
• Melt butter and chocoalte in a large microwave bowl on high 1 1/2 to 2 minutes until melted.
• Transfer to a large mixer bowl and beat in sugar and eggs on medium high speed until well combined, 2 to 3 minutes.
• Reduce speed to low; beat in flour mixture just until combined.
• Fold in pecans.
• Pour batter into prepared pan.
• Bake until just set in middle and sides just begin to pull away from the pan, 22 to 26 minutes.
• Cool completely on wire rack.
• Buttercream Topping: Beat butter, confectioner's sugar, cream and vanilla in a large mixer bowl on medium speed until smooth, about 1 minute.
• Reduce speed to low and beat until fluffy and smooth, 1 to 2 minutes more.
• Chocolate Drizzle: Stir chocolate and butter together in small bowl until smooth.
• Cool slightly and transfer to a heavy duty plastic storage bag.
• Lift chocolate layer out of pan.
• Peel off foil.
• Transfer to a flat surface lined with waxed paper.
• Spread buttercream evenly over top of cookie.
• Snip one tiny corner of plastic bag and drizzle chocolate glaze over top as desired.
• Let stand until chocolate is set, 30 to 60 minutes.
• Cut into 3 1/2 x 1 inch bars.

EASY BUTTER FINGERS CANDY

Steps:

• Line a 9x13-inch pan with parchment paper.
• Place candy corn in a microwave-safe bowl (not plastic) and heat in several 30-second intervals, stirring after each interval, until candy corn is warm, melted, and smooth.
• Stir peanut butter into melted candy corn until thoroughly combined; transfer candy to the prepared pan, pressing and smoothing the candy into the corners of the pan.
• Place chocolate chips and vegetable shortening into the top of a double boiler set over simmering water. Heat the chocolate, stirring constantly, until just warm, melted, and smooth. Spread warm chocolate over the peanut candy. Chill in refrigerator until candy is set, at least 30 minutes, before cutting into squares.

BUTTER FUDGE FINGERS

Steps:

• 1. Heat oven to 350° Melt chocolate and butter together. Beat in sugar and eggs. Sift dry ingredients together and stir in. Add nuts. Spread in greased 8" square pan. Bake 30 - 35 minutes until top has a dull crust Cool slightly. Make topping
• 2. Brown 1/4 cup butter over medium heat. Blend in powdered sugar, cream, and vanilla. Spread over brownies.
• 3. Melt 1 oz. chocolate and 1 tablespoon butter. Spread in a thin coating over icing. Makes 32 fingers.

BUTTER FUDGE

Steps:

• Mix sugar, water, butter and condensed milk together in a somewhat tall pot (the mixture rises quickly) and bring to a gentle boil. While the fudge is boiling, stir continously with a wooden spoon for about half an hour, to ensure no sugar burns to the bottom of the pot.
• Nearing the half-hour mark, the fudge should then have become greatly reduced in quantity, thick, sticky, and most importantly, should have the typical darker "brown" colour of fudge (but dark muddy brown means it's turned into toffee). It's better to leave it on longer if unsure, than to take it off the boil prematurely.
• Once it looks ready, take off the boil, add the Vanilla Essence, and beat thoroughly for a minute, then pour mixture into a greased baking tray and allow to cool.
• for at least 6 hours.
• Cut into squares once cooled properly (could take up to 6 hours). The result should be a fudge that is solid, but crumbly around the edges when you cut it (as opposed to the soft and chewy Nougat variety). It should also have a grainy texture. It may take a few attempts to perfect this recipe in a way you enjoy it the most; also note that if your mixture turns into toffee or fails completely, it's best to try again another day with new ingredients as failures often happen for no discernable reason.