Sunday, October 30, 2011

Candy Corn Fudge

 Don’t get too excited.  It actually doesn’t taste a thing like candy corn.  But it’s cute, right?  That’s all that matters at Halloween.  For step by step pictures go to


One 12-ounce package white vanilla chips (2 cups)
One 10-ounce package butterscotch chips (1 3/4 cups)
Two 16-ounce cans vanilla frosting
yellow food coloring
red food coloring
candy corn


1. Line a 13x9-inch pan with foil. Spray lightly with nonstick spray.
2. Prepare the first layer: Pour vanilla chips into a large bowl. Melt in the microwave (or over a bowl of simmering water) until the chips are melted and somewhat smooth. In the microwave, set it for one minute, then stir. Then 30 more seconds, stir again. It should take about 2 minutes to get them melted and smooth. They won't be smooth like melted chocolate, just smooth enough to mash around (as in photos above). Don't over-cook them or they will begin to harden again. Immediately stir in one can of frosting. Stir until it is smooth and incorporated. Spread a third of the white mixture into the bottom of the prepared pan. Set the rest aside for now. Place the pan with white frosting in the refrigerator while you prepare the next layer (or freezer, if there is room).
3. Prepare the second layer: In another large bowl, melt butterscotch chips the same as indicated in step 2. Then mix in the second can of frosting. Mix well, until you can no longer see any white frosting streaks. Add 1/2 teaspoon yellow food coloring and 1/2 teaspoon red food coloring. Stir until the colors are incorporated and the mixture looks uniformly orange. Spread the orange layer evenly on top of the white layer in the pan. Return to the refrigerator or freezer.
4. Prepare the third layer: If the remaining 2/3 of the white mixture has begun to harden, heat it up in the microwave again (or over simmering water) until it is melted and smooth again. Add 1/4 teaspoon yellow food coloring. Stir until the mixture is bright yellow and well blended. Spread over the orange layer in the pan.
5. Refrigerate the pan for 1 hour, or until it is firm (overnight is fine). Use foil to lift the fudge from the pan. Turn it out onto a cutting board, white-side-up; peel off foil. Place the candy corns where you'd like them (in even rows) on the fudge (see photos). Don't press them into the fudge quite yet. Use a long, sharp knife to "score" the fudge (see *Tips below). Let the fudge sit at room temperature for 15 to 20 minutes, or until it has had a chance to soften slightly. Press each candy corn lightly into the fudge. It does not have to be buried, just pushed in slightly to stick. Push too hard and you will crack the fudge!
6. Cutting the fudge: Here are some tips... You can go ahead and cut the fudge at this point if you'd like. If you do, have a few paper towels nearby. You'll want to wipe the knife clean after each cut so that you don't bring any of the color that is left behind into your other cuts. Or you can place the fudge back into the refrigerator and let it sit there and get chilly for an hour or two, then use your sharp knife to cut the fudge. I always find that when things are nice and chilled, you get cleaner cuts (still wipe the knife between cuts though).
7. Serving the fudge: Serve and eat right away. Or store in the refrigerator in a covered container until you're ready to serve it. If you pile them into a plastic container, just be sure to make one even layer on the bottom, then place a piece of waxed paper on top of that, make another layer, then more waxed paper. You get the idea. These are just fine when made a couple of days ahead- just keep them refrigerated and then bring to room temperature before serving.


*"Scoring the fudge" just means that you are taking a knife and essentially drawing lines in the top to show where you will eventually cut it. It's great to have a guide to make things even and easier to follow.
*If you'd like each piece of fudge to be uniform and neatly cut on "all" sides, cut around the edges of the entire piece before you begin placing the candy corns and scoring. Then you'll get a nice, even cut all the way around (don't forget to wipe your knife after each cut).
Source: (Adapted from Pillsbury)

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