Description
An easy and delicious recipe for Spooky Halloween Fudge, featuring a rich chocolate base and fun, festive embellishments like candy corn, sprinkles, and crushed cookies. Perfect for parties and trick-or-treaters.
Ingredients
Scale
- 24 oz (4 cups) semi-sweet chocolate chips
- 14 oz (1 can) sweetened condensed milk
- 1/2 cup (1 stick) unsalted butter, cubed
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- 1 cup candy corn, chopped or whole
- 1/2 cup Halloween sprinkles
- 1 cup crushed chocolate sandwich cookies
- Gel food coloring (orange, black, purple, green)
- Assorted gummy worms, candy eyes, plastic spiders, or small Halloween candies
- 1/2 cup white chocolate chips (optional)
- 1–2 tbsp coconut oil or shortening (for thinning white chocolate, if using)
Instructions
- Line a 9×13 inch baking pan with parchment paper, leaving an overhang. In a heavy-bottomed saucepan, combine chocolate chips, sweetened condensed milk, and cubed butter. Melt over low-medium heat, stirring constantly, until smooth and glossy (approx. 5-10 minutes). Remove from heat; stir in vanilla extract and sea salt until fully incorporated.
- For colored layers, divide fudge, color portions with gel food coloring, then spread into pan layer by layer. For marbling, spread most plain fudge, dollop colored fudge on top, and swirl gently. Otherwise, pour all fudge into the prepared pan and spread evenly.
- While fudge is warm, sprinkle and gently press in toppings like candy corn, Halloween sprinkles, and crushed chocolate cookies.
- Melt white chocolate chips (with coconut oil/shortening if needed). Drizzle over fudge; create spiderwebs by drawing concentric circles, then dragging a toothpick from the center outwards. Place gummy worms, candy eyes, or other Halloween candies on the still-soft fudge.
- Let the fudge set at room temperature for 2-4 hours, or chill in the refrigerator for 1-2 hours (allow to sit at room temp for 10-15 mins before cutting if chilled). Once firm, use the parchment paper overhang to lift the fudge from the pan onto a cutting board. Using a hot, dry, sharp knife (reheat and dry between cuts), trim edges, then cut the fudge into desired squares or rectangles (yields 36-48 pieces).
- Store fudge in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months for longer storage.
Notes
- Optional to use different colors for the fudge layers.
- Store fudge in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 15g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg