Since I promised to be back with a yummy Halloween treat, here I am! So far the weather in New York is already yucky, but no snow yet. Cross your fingers that the storm lets up before tonight. Mama wants to get her party on!
Anyway, I found a recipe for candy corn fudge a few weeks back on Pinterest. While I loved the idea of candy corn fudge, I didn’t love the recipe I had found, so I kept looking. Since my Google skills are obviously amazing, I found this recipe. I liked the fact that it wasn’t just all sugar and sweet, but it had a bit of salt and a bit of tang. Sometimes the sweetness of fudge overwhelms me, so this recipe seemed like a good solution to that problem.
Candy Corn Fudge
- 8 oz cream cheese, at room temperature
- 2 cups confectioners’ sugar
- 2 tsp pure vanilla extract
- 12 oz white chocolate
- 2 cups mini pretzels
- 1 cup craisins
- 1 cup candy corn
Line an 8- or 9-in. square pan with 2 sheets of parchment paper, leaving an overhang on all sides. Beat the cream cheese and sugar in a large bowl until smooth, about 2 minutes; beat in the vanilla. Meanwhile, melt the chocolate in a double boiler or microwave. Add the melted chocolate to the cream cheese mixture and beat until smooth, 1 to 2 minutes. Fold in the pretzels and craisins. Transfer the mixture to the prepared pan and top with the candy corn. Refrigerate until firm, at least 2 hours and up to 2 days. After the fudge has set, using the overhangs, transfer the fudge to a cutting board and cut into 1-in. pieces.
There are also some candy corn cookies in the plans for tomorrow night.
Enjoy your weekend and stay warm and dry in you’re in the path of the Nor’easter!
What’s your favorite Halloween treat?