This traditional creamy white chocolate recipe transcends into a sweet ‘n salty Halloween Fudge when topped with pretzels, Reese’s and candy corn.
And its, “M’mm M’mm Good!”
Sooo…are you ready for Hallows’ Eve? Dreading the tricks after serving unpopular treats?
No worries. It’s time to simplify your life. And with this recipe, all the ghosts ‘n goblins will be happily focused on gobbling up this scrumptious Halloween Fudge.
Its fudge nostalgia with a spooky twist!
There are times when I get nostalgic for this creamy white chocolate fudge and delve into my mother’s memory box of recipes.
In my mother’s era, handwritten recipes were the norm. And finding a ‘gem’ she has written down and saved, one that brings the sweet past to the present, is a remarkable treasure to cherish.
And this blog post has me wistful for those precious childhood memories.
Memories of my mother and the church ladies loving…and I mean loving…to be the first to discover a trendy recipe, to amaze the congregation at a church function.
The ladies auxiliary competition was a crowning achievement to win.
It was the time to spend thumbing through cookbooks, magazines and newspapers for a moment of recognition, to joyfully embrace all the ‘oohs and ahhs,’ and to be in the social limelight.
And lest we forget the bonds of friendship that existed with those competitive ladies, once the rave reviews were in, it was all about the ‘share.’
As for me, it was the unforgettable introduction to creamy fudge.
The sweet…sweet memories of a no-fuss, smooth white chocolate fudge! “M’mm M’mm Good!”
Hope you enoy this Halloween Fudge recipe. And If you’re trick-or-treating for ideas for Hallows’ Eve, mosey on over to the tutorial, Glowing Fondant Ghost Topper and add some playful ‘BOOS’ to the party!
Thanks for dropping by! Kick-off your boots & stay for a spell. Let’s make fudge!
Halloween Fudge Recipe
Makes about 2 ¼ lbs
- 1 ½ lbs white confectioners’ coating (Almond Bark)
- 1 (14-ounce) can Eagle Brand© Sweet Condensed Milk (NOT evaporated milk)
- 1/8 teaspoon salt
- ¾ – 1 cup chopped pecans, toasted
- 1 ½ teaspoons Madagascar Vanilla Bean Paste
- Parchment paper
- 8″ x 8″ pan
Confession time. Making this Halloween Fudge recipe, mini-pretzels were substituted for pecans. After the fudge was firm, the pretzels lost crispness inside the fudge and soften into a doughy consistency. The pretzel topping stayed crunchy.
Recipe variation: If nuts aren’t desired in the recipe, add 3/4 – 1 cup chopped candied fruit.
Now on to the recipe…
Cut 2 (two) 8″ x 10″ strips of parchment paper. Spray the dish with cooking spray. Cross-over the parchment and line the bottom of the dish; lightly spray the paper.
In heavy saucepan, over low heat, melt 1 ½ lbs white confectioners’ coating (Almond Bark) and 1 (14-ounce ) can Eagle Brand sweetened condensed milk (NOT evaporated milk) and 1/8 teaspoon salt.
Remove from heat; stir in ¾ – 1 cup chopped pecans and 1½ teaspoons vanilla bean paste.
Spread evenly onto a parchment paper-lined 8″ square pan. Sprinkle with mini-pretzels, Reese’s and candy corn. Lightly press into the top layer of the fudge. Cover. Chill for 2 hours or until firm.
Sweet Tip: Heat the knife with hot water, wipe with a clean cloth and easily cut through the Halloween Fudge toppings. Store tightly covered at room temperature.
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Here's to the sweet life,
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