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Candy Corn Fudge

Candy Corn Fudge
Photo: Antonis Achilleos; Styling: Gerri Williams
Prep time 10 mins
Cook time 20 mins
Chill time 2 hrs
Yield

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

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!

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

Nutrition 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

How to Make It

  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.