Halloween Fudge Recipes

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HALLOWEEN LAYERED FUDGE



Halloween Layered Fudge image

Here's an easy and foolproof fudge recipe that screams "Halloween!" thanks to the brown and orange colors. You can also try making the fudge with mango flavoring. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 2 pounds.

Number Of Ingredients 7

1 teaspoon butter
2 cups semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk, divided
8 ounces white candy coating
1/4 teaspoon orange extract
1/8 teaspoon orange paste food coloring
Candy corn, optional

Steps:

  • Line an 8-in. square pan with foil; butter foil and set aside. , In a microwave-safe bowl, heat chocolate chips and 1 cup milk on high for 30 seconds; stir. Repeat until mixture is smooth. Pour into prepared pan. Chill for 10 minutes. , Meanwhile, in a microwave-safe bowl, melt candy coating with remaining milk; stir until smooth. Stir in extract and food coloring. Spread over chocolate layer. If desired, sprinkle with candy corn., Chill for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1-in. squares.

Nutrition Facts :

HALLOWEEN FUDGE



Halloween Fudge image

This has been a big hit at our past Halloween parties. I got it from www.kraftfoods.com You can make this any color you want to go with whatever holiday.

Provided by ratherbeswimmin

Categories     Candy

Time 1h20m

Yield 36 pieces

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1 (16 ounce) package powdered sugar
2 (6 ounce) packages baker premium white baking chocolate, melted
1 1/2 teaspoons vanilla
1 cup pecans, toasted and chopped
8 drops yellow food coloring
4 drops red food coloring

Steps:

  • Beat cream cheese in a large bowl with electric mixer on medium speed until creamy.
  • Gradually add sugar, beating until well blended after each addition.
  • Add white chocolate, vanilla, pecans, and food coloring; mix well.
  • Spread in a foil-lined 8 inch square pan.
  • Refrigerate 1 hour or until firm.
  • Cut into squares.

Nutrition Facts : Calories 92.4, Fat 4.4, SaturatedFat 1.6, Cholesterol 6.9, Sodium 18.8, Carbohydrate 13.2, Fiber 0.3, Sugar 12.5, Protein 0.8

SWEET AND SALTY HALLOWEEN FUDGE



Sweet and Salty Halloween Fudge image

It's no trick - this chocolaty candy corn pretzel milk ball fudge makes a great Halloween dessert treat!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 25

Number Of Ingredients 7

1 can (14 oz) sweetened condensed milk (not evaporated)
1 bag (12 oz) bittersweet chocolate chips (2 cups)
1/4 cup butter, cut into pieces
1 teaspoon vanilla
1 cup coarsely chopped chocolate-covered malted milk balls
1 cup coarsely chopped pretzel twists
3/4 cup candy corn

Steps:

  • Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In 2-quart saucepan, heat condensed milk, chocolate chips and butter over medium heat 6 minutes, stirring frequently, until smooth. Remove from heat; stir in vanilla. Fold in chopped malted milk balls and pretzels.
  • Pour mixture into pan, spreading evenly with spatula. Top with candy corn, pressing gently to adhere. Refrigerate 1 hour or until firm. Use foil to lift from pan. Cut into 5 rows by 5 rows. Store covered in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 31 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 105 mg

HALLOWEEN FUDGE



Halloween Fudge image

In the event that the Halloween jaunt doesn't bring in a good haul, best have this white chocolate and cream cheese fudge firming up in the fridge!

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield Makes 24 servings, 2 squares each.

Number Of Ingredients 7

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
3 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted
1 cup toasted chopped pecans
1-1/2 tsp. vanilla
8 drops yellow food coloring
4 drops red food coloring

Steps:

  • Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until well blended after each addition.
  • Add white chocolate, pecans, vanilla and food colorings; mix well. Spread into foil-lined 8-inch square pan.
  • Refrigerate 1 hour or until firm. Cut into 48 squares.

Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

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