Packaged Food Sweets What's New

Butterfinger Just Completely Changed Their Recipe, Here’s How It Tastes Now

Butterfinger has updated their signature candy bar for the first time in over a decade, and the result is a treat whose flavor is different from what they’ve had in the past.

Photo: Peter Pham // Foodbeast

The new bars still have a chocolate coating and a crispy peanut interior. However, based on a taste test, you’ll find that the chocolate is not as sweet or milky, and the peanut flavor is more intense, reminiscent of a concentrated peanut brittle.

Ferrara Candy Company, the makers of Butterfinger, accomplished this with a complete reworking of their ingredient portfolio. Components of previous iterations have been completely removed, including the synthetic antioxidant TBHQ, hydrogenated oils, cornstarch, soybean oil, and monoglycerides (an emulsifier).

The new candy bar is more “clean label” as a result, with the final list of ingredients being as follows:

Corn syrup, sugar, peanuts, vegetable oil (palm kernel and palm oil), peanut flour, nonfat milk, and less than 2 percent of cocoa, milk, salt, yellow corn flour, soy lecithin, natural flavor, and annatto (a natural coloring agent).

Together, all of those changes make for a significant difference, but the core of Butterfinger’s flavor still remains. Every aroma just tends to be more intense as a result of the reformulation.

If you’re curious to try the new candy bars for yourself, the reworked Butterfingers will be available nationwide starting in January, with complete availability guaranteed by the end of February.

News Sweets

Nestle Just Sold Its Chocolate Brands To Ferrero, Here’s Why

There were rumors last week that Ferrero was going to buy the Nestle U.S. confectionary unit, and the speculation is now over as the deal officially went through, as of today.

The deal doesn’t mean that Nestle is selling off it’s entire operation, though, just its U.S. sweets division.

For $2.8 billion, Ferrero will now be in control of Nestle’s chocolates and candy such as Butterfinger, Baby Ruth, Crunch, 100 Grand, Laffy Taffy, and Sweet Tarts.

This immediately makes Ferrero the third largest candy brand in the U.S., as the company seems to have a bit of a sweet tooth itself, also buying Ferrara Candy, who makes Lemonheads, for a cool $1.3 billion.

Nestle brought in over $900 million in sales from its U.S. confectionary products in 2016, so why sell it?

According to a press release after the sale, Nestle CEO Mark Schneider said the company would rather focus on building its coffee, bottled water, pet care, infant nutrition, and  frozen meals.

While its chocolate seemingly sold a lot in the U.S., that 900 million seems paltry when you see that Nestle’s overall sales, from all its brands, were over 27 billion in 2016.

Sure, when you think Nestle, you think chocolate, but they also own brands such as Gerber baby foods, Purina pet food, PureLife water, and even Stouffer’s frozen meals.

On top of that, thanks to some tricky loopholes, the U.S. is the only country where Nestle doesn’t own Kit Kat Bars (Hershey owns it in the U.S.), the 5th highest selling candy in America. Outside of the U.S., where they have full control of the Kit Kat brand, it is the 3rd highest selling chocolate in the world, so they’re still doing well with the sweets, globally.

You can add the fact that candy sales have been slowly declining as Americans become more health conscious. Not to mention the growth of self-checkout doing away with last-second impulse candy buying, costing candy companies billions, according to QZ.

It’ll be up to Ferrero to add or detract from the established candy brands, but knowing that they own a particularly popular chocolate hazelnut spread, we can only hope some cooler Nutella chocolates will be coming to the U.S. soon.

News Now Trending Sweets

Ferrero Reportedly Buying Nestle For A Whopping $2.8 Billion


It was just last December that news broke of Nestle trying to sell off its U.S. confectionery unit, and while it seemed that Hershey’s might be the favorite to buy its rival’s popular chocolates, an unexpected player has swooped in, and looks to be crossing the T’s and dotting the I’s on a deal.

Ferrero — yes, the Italian company that makes Nutella and those delicious little hazelnut Ferrero Rocher chocolates — is closing in on a $2.8 billion acquisition of Nestle U.S., according to Bloomberg.

We could hear official news of the sale as soon as Sunday, and would seemingly help both companies, as Ferrero wants to build its confectionery presence in the U.S., while Nestle is trying to back off and focus more on its coffee, drinks, and basically every other product that is not candy-related.

Ferrero’s impending purchase of Nestle U.S. is huge news, if only for the prospects of having Nutella infused in some of our favorites sweets, such as Crunch, and even Butterfinger bars.

If Ferrero wants to dominate the chocolate world, and throw Nutella on everything, we won’t be mad at them. Do your thing, Ferrero.

Packaged Food

Sorry Reese’s, Butterfinger Set to Launch Peanut Butter Cups in 2014


Ever stand in the checkout line at the grocery store with a dollar burning a hole in your pocket and you just can’t decided between a Reese’s Peanut Butter Cup or a Butterfinger? Well, looks like you don’t have to worry any longer. Nestle Butterfinger has announced that they will be introducing a new addition in the form of Butterfinger Cups in 2014.

Says Nestle to the world:

The cup just got crunchy.

Nestle will launch their Butterfinger Peanut Butter Cups next year with an ad airing during the Super Bowl half-time show. What’s this mean for Reese’s? How will it change the way we all look at peanut butter cups? I guess we’ll find out in 2014.

But for now in the spirit of Butterfinger, here’s a little ’90s nostalgia.

PicThx Butterfinger


What Halloween Candy Is Saying About Your Personality [INFOGRAPHIC]

It’s Halloween time, and whether you know it or not, the type of candy you hand out to trick-or-treaters might be defining you as an individual. While the following infographic is one group‘s take on the matter, it does lead into an interesting discussion on candy nostalgia and what current Halloween treats say about your personality.

Do you give out toothbrushes? Maybe you’re a Fun Dip type of person. You better figure it out, because one means you’re sweet deep down, and the other might allude you’re harboring some dark secrets.

In what candy category do you fall?



Butterfinger Fudge Filled Cupcakes

Butterfinger Fudge Filled Cupcakes


In my opinion Butterfinger is a premier topping from the candy world to be included with the prestigious Oreo, M&M’s and Twix. To be honest without them, I might never eat frozen yogurt again. [/lie]. But it would definitely be tough.

And since Butterfinger is a favorite, this recipe for Butterfinger Fudge Filled Cupcakes needed to be shared. Thanks to Lindsey and the Gingerbread Bagels Blog for the photos and recipe!

Butterfinger Before Blender

Butterfinger Post Blender

Butterfinger Fudge Filled Cupcakes

Butterfinger Fudge Filled Cupcakes

Butterfinger Fudge Filled Cupcakes

Butterfinger Fudge Filled Cupcakes

Butterfinger Fudge Filled Cupcakes

Butterfinger Fudge Filled Cupcakes

Butterfinger Fudge Filled Cupcakes
(inspired by Starring Rolls Bakery)

Black Magic Cupcakes (you can use box cake mix instead, Devil’s Food would be good)
1 3/4 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon kosher salt
2 large eggs, room temperature
1 cup buttermilk, room temperature and shaken
1/2 cup canola oil
2 teaspoons vanilla extract
1 cup freshly brewed strong coffee, make sure it’s hot!

Fudge Buttercream
(frosting recipe allrecipes)
2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/2 cup unsalted butter, softened
1/4 cup shortening
2 Tablespoons whole milk
1 teaspoon vanilla extract
1 cup hot fudge topping

1 (12 ounce) package semi sweet chocolate chips
1 (12.5 ounce) package fun sized Butterfingers

Preheat oven to 350 degrees. Line a muffin/cupcake pan with cupcake liners.

Sift the flour, sugar, cocoa powder, baking powder, baking soda and kosher salt into a large mixing bowl. Mix together with the paddle attachment.

In a medium sized mixing bowl, whisk together the eggs, buttermilk, canola oil, and  vanilla extract.

Prepare the coffee maker and start brewing 1 cup of STRONG HOT coffee. It’s important that the coffee is very hot when you add it to the batter because if it isn’t, your batter will have a lot of lumps and the cupcakes will sink in the middle.

Turn the mixer of low and slowly add the wet ingredients to the dry ingredients until somewhat combined. Slowly pour in the 1 cup of strong hot brewed coffee. Mix until barely combined.

There may be some lumps in the batter but there shouldn’t be too many. Use a spatula and give the batter a stir to incorporate it a bit more. The batter will be VERY thin, like liquid.

Pour the batter into a measuring cup. Carefully pour the batter halfway into each cupcake liner. I use a paper towel to wipe off the dripping batter after pouring each one. It can get messy.

Bake at 350 degrees for 14-15 minutes. Don’t open the oven up they’re done, you don’t want them to sink in the middle.

Cool the cupcakes in the muffin/cupcake pan for about 10 minutes. Then remove from the pan and let them cool completely on a cooling rack before filling and frosting.

While the cupcakes are cooling:
In a food processor, grind up the package of Butterfingers into crumbs. Set aside.

Then make the fudge buttercream:
Sift together the powdered sugar and unsweetened cocoa powder. Set aside.
In a bowl of a stand mixer with the paddle attachment, mix together the butter and shortening until smooth. Add in the dry ingredients and mix until the dry ingredients are incorporated. Start on low speed and then increase the speed to medium.
Add in the milk and mix until smooth. Then add in the vanilla extract and hot fudge.  Mix.

Put some of the fudge buttercream into a piping bag fitted with a round decorating tip. Insert the decorating tip into the cupcake and press it all the way down to the bottom. Squeeze the piping bag and lift the decorating tip out.
Continue filling all of the cupcakes.

Using a small spatula or knife, frost the cupcakes with the fudge buttercream. Place the cupcakes in the refrigerator for 30 minutes to chill.

Take the cupcakes out of the refrigerator. Put some of the chocolate chips in a small bowl and melt them in the microwave.
Take a cupcake, turn it upside down and dip it into the melted chocolate. Using a spoon, spread the melted chocolate over the fudge butter.

If it easier for you, spoon the melted chocolate over the fudge buttercream and then spread it out.

Take the Butterfinger crumbs and press it against the melted chocolate. Cover the entire area of melted chocolate with Butterfinger crumbs.

Refrigerate the cupcakes for 45 minutes to 1 hour to allow the chocolate to harden. Then enjoy!