Butterfinger Fudge

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, 238ºF (about 10 minutes). Remove from heat, add vanilla to pan, do not stir, and allow mixture to cool to 120ºF (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 11×7 pan. Immediately press crushed candy bars onto the top of the fudge. Press firmly!

Allow fudge to set in the refrigerator, covered, for about 2 hours. Cut into bite size pieces and enjoy cold!