SUE'S SUPER EASY HALLOWEEN CANDY CORN FUDGE
Please read reviews. This recipe worked for me but perhaps differences in types of peanut butter or what is in the candy make a difference. I think if the mix isn't stirring smooth enough, add extra butter before you mix in the sugar. Or perhaps add the sugar a little at a time? Otherwise I don't know what to tell you. --Sue
Provided by PalatablePastime
Categories Candy
Time 15m
Yield 36 pieces
Number Of Ingredients 7
Steps:
- Butter a 9x9 brownie pan (I use a silicone pan but still butter it) and set it aside.
- In a deep skillet over low heat, melt butter and marshmallows, stirring constantly, until marshmallows melt.
- Add peanut butter and stir until mixed in and melted. Then add powdered sugar, stirring until smooth. Don't add candy and nuts until these are mixed and smooth.
- Fold in candy corn and peanuts, stirring until nicely mixed. Some of the candy may start to melt, and that's fine. The candy corn really don't need to melt so don't worry about that.
- Pour mixture into the buttered brownie pan, and using a buttered pancake turner, flatten mixture completely.
- If you like, sprinkle with extra candy corn or Halloween "cupcake sprinkles", pressing them down with a sheet of waxed paper to keep your hands clean. Be careful not to burn yourself!
- Allow mixture to cool, then cut into small squares (you can put them into small cupcake papers and keep them in a cookie tin if you want.
Nutrition Facts : Calories 141.4, Fat 10.5, SaturatedFat 2, Cholesterol 1.7, Sodium 144.5, Carbohydrate 9.2, Fiber 1.4, Sugar 5.2, Protein 4.9
SWEET AND SALTY HALLOWEEN FUDGE
It's no trick - this chocolaty candy corn pretzel milk ball fudge makes a great Halloween dessert treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 25
Number Of Ingredients 7
Steps:
- Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In 2-quart saucepan, heat condensed milk, chocolate chips and butter over medium heat 6 minutes, stirring frequently, until smooth. Remove from heat; stir in vanilla. Fold in chopped malted milk balls and pretzels.
- Pour mixture into pan, spreading evenly with spatula. Top with candy corn, pressing gently to adhere. Refrigerate 1 hour or until firm. Use foil to lift from pan. Cut into 5 rows by 5 rows. Store covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 105 mg
HALLOWEEN FUDGE
This has been a big hit at our past Halloween parties. I got it from www.kraftfoods.com You can make this any color you want to go with whatever holiday.
Provided by ratherbeswimmin
Categories Candy
Time 1h20m
Yield 36 pieces
Number Of Ingredients 7
Steps:
- Beat cream cheese in a large bowl with electric mixer on medium speed until creamy.
- Gradually add sugar, beating until well blended after each addition.
- Add white chocolate, vanilla, pecans, and food coloring; mix well.
- Spread in a foil-lined 8 inch square pan.
- Refrigerate 1 hour or until firm.
- Cut into squares.
Nutrition Facts : Calories 92.4, Fat 4.4, SaturatedFat 1.6, Cholesterol 6.9, Sodium 18.8, Carbohydrate 13.2, Fiber 0.3, Sugar 12.5, Protein 0.8
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CANDY CORN FUDGE RECIPE | MYRECIPES
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- Line an 8-inch square pan with foil; butter foil. Combine marshmallow cream, sugar, evaporated milk and butter in a large, heavy pan. Bring mixture to a boil over medium-high heat. Cook, stirring constantly, until mixture reaches 235°F on a candy thermometer, 10 to 15 minutes.
- Remove from heat and stir in candy corn, chocolate chips and peanuts, stirring until chocolate melts. Immediately transfer to foil-lined pan and smooth top until even. Chill until set, at least 2 hours.
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