Tuesday, October 28, 2014

Weekend Kitchen: Candy Corn Fudge

It's the last week of October.  Can you believe it?  I can't!  I feel like it should be the last week of August!  I was going through my blog archives this weekend and came across this recipe (originally posted here in October 2011).  I thought I'd re-post it because it seems like the perfect treat to make this week for Halloween. I just love how festive it looks and it's delicious too.

I found this recipe while browsing through Woman's Day Magazine.  Click here for the original recipe.
- 8 oz cream cheese, at room temperature
- 2 cups confectioners’ sugar
- 2 tsp pure vanilla extract
- 3 cups white chocolate chips (about 18 oz)
- 2 cups mini pretzels or broken pretzel pieces
- 1 cup dried cherries or cranberries
- 1 cup candy corn
1.  Line an 8- or 9-in. square pan with 2 sheets of parchment paper, leaving an overhang on all sides.
2.  Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth, about 2 minutes; beat in the vanilla.
3.  Meanwhile, melt the chocolate in the microwave according to package directions.
4.  Add the melted chocolate to the cream cheese mixture and beat until smooth, 1 to 2 minutes. Fold in the pretzels and cherries (or cranberries). Transfer the mixture to the prepared pan and top with the candy corn.   To make the fudge look a little prettier, I also added more cranberries and pretzels to the top.  Refrigerate until firm, at least 2 hours and up to 2 days.
5.  Using the overhangs, transfer the fudge to a cutting board and cut into 1-in. pieces. Serve in mini cupcake liners, if desired.  Keep refrigerated.


  1. Okay this is an awesome treat!! Thank you so much for posting it!! YUM

  2. Sweet and salty my favorite combination. I know a boy in my house who would love this treat!


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