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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.
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Ingredients:
- 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
 
Directions:
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.
 



3 comments:

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

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

    ReplyDelete

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