Halloween Fudge Recipe
Cook Time: 5 minutes
Cool Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 9 people
Ingredients:
14 ounces sweetened condensed milk (1 can)
3½ cups white chocolate chips
1 teaspoon pure vanilla extract
1 cup candy corn
2 tablespoons Halloween sprinkles
Directions:
-
Line a square 8x8 pan with parchment paper and set it aside.
-
Combine the sweetened condensed milk and chocolate chips in a large microwave-safe bowl. Microwave on high for 30 seconds. Stir and then microwave for another 30 seconds.
-
Stir in the vanilla and mix until the fudge is smooth, then pour it into the prepared pan.
-
Add the candy corn and sprinkles on top, and gently press them in so they stick.
-
Set the fudge aside to cool to room temperature, about 2 hours.
-
Remove the fudge from the pan and slice it into the desired size.
Notes:
Melt the chocolate in 30-second intervals in the microwave. You can also use a double boiler to melt the chocolate.
To properly set, the fudge needs to reach the soft ball stage, which is 235-240°F. You can check this with an instant-read thermometer.
Work quickly to transfer the completed fudge to a prepared baking dish. This will help set the fudge and keep it smooth.
The fun thing about this fudge recipe is that you can easily customize it. If you don’t like candy corn, feel free to add a different candy on top of the fudge. Mini Reese’s would work well on this fudge.
Feel free to use any color sprinkles that you have on hand.
You want to make sure that you place the finished fudge in the fridge to harden. This will ensure that your fudge stays smooth and creamy, even after cutting it.
I like to score the top before chilling for easier cuts.
Use a warm knife to cleanly slice through the set fudge.
Stovetop Instructions: Place the chocolate chips and sweetened condensed milk in a saucepan set over low. Stir constantly until the chocolate chips have melted, then stir in the vanilla and pour into the prepared dish.
Storage: Store Halloween fudge in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.
Nutritional Facts:
Serving: 1piece | Calories: 601kcal | Carbohydrates: 85g | Protein: 8g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 30mg | Sodium: 171mg | Potassium: 364mg | Fiber: 1g | Sugar: 83g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 265mg | Iron: 1mg
Recipe courtesy of Easy Dessert Recipes.com