Candy Corn Fudge

Photo: Antonis Achilleos; Styling: Gerri Williams
Candy corn finds a new home inside this melt-in-your-mouth fudge recipe. An optional drizzle of white and semisweet chocolate adds an easy decoration. Swirl and serve!

Yield:

48 1-inch pieces (serving size: 1 piece)

Recipe Time

Prep: 10 Minutes
Cook: 20 Minutes
Chill: 2 Hours

Nutritional Information

Calories 112
Fat 3 g
Satfat 1 g
Protein 1 g
Carbohydrate 17 g
Fiber 0.0 g
Cholesterol 2 mg
Sodium 51 mg

Ingredients

1 7-oz. jar marshmallow cream
1 1/2 cups sugar
2/3 cup evaporated milk
2 tablespoons unsalted butter
2 cups candy corn (about 12 oz.)
1 cup semisweet chocolate chips
1 cup salted peanuts, chopped
1 ounce semisweet chocolate, chopped, optional
1 ounce white chocolate, chopped, optional

Preparation

1. 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.

2. 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.

3. In separate bowls over pans of simmering water, melt semisweet and white chocolate, if desired. Using forks, drizzle both chocolates over fudge. Cut fudge into squares.

Note:

October 2011