Halloween is meant to be a frightening time, but to me making fudge is pretty terrifying!
It’s something that I don’t achieve very well – past attempts have seen sludgy results or rock solid tooth-breaking morsels.
I did come across a no-fail version a while back (on Taste and Tell), which is perhaps not a traditional recipe, but tastes just as good. The flavour comes from two particular components – white chocolate chips and the part that makes it – ‘no-fail’ – marshmallow fluffy stuff.
I don’t know the science behind it, but the addition of the marshmallow seems to make the fudge set no matter what. I have made this recipe a while back to conjure up some tie-dye fudge which looked a bit like play-dough.
For this version however I chucked in some other sweet treats, a Halloween staple in the US - Candy Corn, Oreos (the dark chocolate, almost black, biscuit is so brooding) and spooky coloured M&M’s. You could include anything in the mix however. I also stuck on some edible googly eyes with some left over white chocolate when it was cut up, to add to the spooky effect.
(Unlike me, I would score the fudge after you have poured it into the prepared pan, ready to be cut up when it is cool. Otherwise you get irregular size pieces.)
The fudge set well, quite crumbly almost tablet like – if you like Scottish Tablet you will love this too FYI. It would make an ideal treat to hand out on the 31st October, or just to scoff as you put the lights off and ignore the wee darlings chapping at the door (or is that just me…?)
Here’s how it’s made…
Halloween No Fail Fudge
White chocolate Flavoured Fudge with Spooky Seasonal Additions
- 565 grams granulated sugar
- 113 grams unsalted butter
- 140 ml evaporated milk
- 213 grams marshmallow fluffy stuff
- 225 grams white chocolate chips
- Various amounts of additions such as candy corn, Oreos, M&Ms
1. Line an 8”x8” baking tin with foil. 2. In a large saucepan add the sugar, butter and evap milk.3. Heat on medium until it begins to boil, then keep on boiling for a further 5 minutes, stirring constantly.4. After the 5 minutes remove from the heat and add the chocolate chips and marshmallow stuff.5. Stir through thoroughly (it will thicken) until everything is smooth.6. Add the additional sweets etc and stir them through so they are evenly distributed.7. Pour into the prepared pan and score the top gently with a knife into squares.8. Allow to cool fully then remove from pan and cut into the marked squares.9. Enjoy!
DetailsPrep time: Cook time: Total time: Yield: 25 + servings
I'm adding these to this months Treat Petite hosted by Kat at the Baking Explorer and myself. The theme is Orange and Black (AKA Halloween!).