Butterfinger Fudge

By DeliciouslyDished

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Ingredients

• 3 cup sugar
• 1 1/4 cup heavy cream
• 1 Tbsp corn syrup
• 2 Tbsp butter
• 1 Tbsp vanilla extract
• 8 snack sized Butterfinger bars, crushed

Details

Adapted from shugarysweets.com

Preparation

Step 1

Bring sugar, heavy cream, corn syrup and butter to a boil in a heavy saucepan, stirring constantly. Once boiling, do not stir. Using a candy thermometer, bring mixture to soft ball stage, 238 degrees (about 10 minutes). Remove from heat, add vanilla to pan, do not stir, and allow mixture to cool to 120 degrees (about 45 minutes).
Pour mixture into a mixing bowl and beat until it is no longer glossy (about 3-5 minutes). Pour into a parchment paper lined 11 x 7 pan. Immediately press crushed candy bars onto top of fudge. Press firmly!
Allow fudge to set in refrigerator, covered, for about 2 hours. Cut into bite size pieces and enjoy cold!