Monday, October 28, 2013

candy corn fudge

I made these Halloween treat plates for our close friends and neighbors and before I delivered them, I snapped some quick pics to share the ideas!
the goods:
3 cups sugar
3/4 cup unsalted butter
1 can (5 ounces) evaporated milk
1 jar (7 ounces) marshmallow creme
3 teaspoons vanilla
3/4 cup semi-sweet chocolate chips
1 cup white chocolate chips
orange food coloring
1/2 teaspoon freshly grated orange zest
orange decorative sprinkles

 Line and 8-inch square pan with aluminum foil, extending foil over edges. Butter foil. Set aside.
Combine sugar, butter, and evaporated milk in a 2-quart sauce pan. Cook over medium heat, stirring constantly, 6 to 7 minutes or until butter is melted and mixture comes to a full boil. Continue cooking, stirring often, 5 minutes. Stir in marshmallow creme and 1 teaspoon vanilla. Remove from heat.
Spoon 1 and 1/2 cups hot mixture into a bowl; stir in semi-sweet chocolate chips until smooth. Spread into prepared pan. Place into freezer for 5 minutes or until set.
Add white baking chips and remaining vanilla to remaining marshmallow creme mixture in saucepan; stir until smooth. Spoon 1 cup mixture into another bowl; add enough food coloring to reach desired orange color. Stir in orange zest. Remove chocolate from freezer; spread orange mixture over top. Return to freezer for 5 minutes or until set.
Remove fudge from freezer and top with remaining marshmallow creme mixture (microwave for 10 seconds to soften if necessary). Sprinkle with decorative sprinkles. Refrigerate for 1 hour, or until set.

Remove fudge from pan using foil overhang. Place onto a cutting surface, peel back foil and cut into squares, then slice each square in half diagonally.

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