Butterfinger Fudge - A baJillian Recipes (2024)

FAQs

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

It's butter, specifically peanut butter. Now, you're probably wondering, “I've never had peanut butter that sweet and crunchy. Surely, there's more to it.” And you're right—Butterfingers' unique crunch and satisfying snap are enhanced by a special ingredient: corn flakes.

Butterfinger is a candy bar manufactured by the Ferrara Candy Company, a subsidiary of Ferrero. It consists of a layered crisp peanut butter core covered in a "chocolatey" coating (it is not eligible to be referred to as chocolate, as it contains no cocoa butter).

In reply to a post on X, formerly known as Twitter, the candy manufacturer stated, "Sadly, Butterfinger BB's were discontinued due to low sales." Despite the clear-cut answer, others have their own opinions on the discontinuation, such as the possibility that the snacks pose a choking hazard.

Chick-O-Stick didn't make an appearance until the late 1930s. Ignoring the chocolate coating of the Butterfinger, the innards are similar to the Chick-O-Stick in that you're working with crisp layers of flaky, peanuty candy.

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.

If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft.

His Curtiss Candy Company, based in Chicago, ran a contest to name the bar. At the time sportscasters began using the term “butterfingers” to describe players who couldn't hold onto the ball. A Chicago man who described himself as a klutz submitted the name “Butterfinger” for the bar and it was a winner.

A butterfingers is someone with a clumsy tendency to drop things they're holding. Being a butterfingers is considered a particularly bad trait in baseball, for obvious reasons. The common use of this term by sportscasters in the 1920s inspired the name for the newly-invented candy known as Butterfinger.

Why are Butterfingers so flaky? ›

The filling layers will be composed of a peanut mixture and corn flakes in place of the butter used for laminated doughs. The thin, brittle layers of the resulting candy are tender to the bite without hurting your teeth, and the cornflakes help to amplify the crunch.

Fry & Sons and currently manufactured by Cadbury. Launched in 1866—nineteen years after Fry's created the first moulded, solid chocolate eating bar (in 1847)— Fry's Chocolate Cream is the first mass-produced chocolate bar and is the world's oldest chocolate bar brand.

The company began with Butterfinger and reworked the formula to use bigger peanuts, more milk and cocoa, and fewer hydrogenated oils. The new version also no longer incorporates the chemical preservative TBHQ.

Crispy Crunch vs.

The Crispy Crunch Canadian candy bar is so similar to the American candy bar, Butterfinger. They really are like first cousins! Each candy bar has a crunchy tasting sort of flaky peanut butter middle which is covered in a milk chocolate coating.

The concept of making Butterfingers is surprisingly easy. The filling is essentially a hard candy mixed with peanut butter, to create a crispy, crunchy, and buttery texture. They are the perfect treat to make for Halloween!

The key ingredients of PAYDAY Candy Bars are salted peanuts covering a nougat-like sweet caramel center.

We love Butterfingers for the “crispity, crunchity” centers that aerate the texture so the peanut flavor becomes more pronounced. And we were delighted to discover the secret ingredient in Butterfingers that gives them their unique texture is… corn flakes!

Ingredients: Sugar, corn syrup, maltodextrin, dextrose, modified food starch (corn), partially hydrogenated soybean oil, palm oil, contains less than 2% of: citric acid, water, artificial flavors, red 40, blue 1, yellow 6, yellow 5. Contains Bioengineered food ingredients.