I thought I would do something special for the holidays, and since it’s so close to Halloween, I thought I’d share a treat with you. 🙂 Some of you don’t know this about me, but I like to cook (on occasion) when I’m not writing. Baking goodies gives me a chance to take a break from my novel and stories.
During the holidays, I get even more of an urge to bake goodies. There’s something about the chill in the air that makes me want to break out the recipes and start digging around for new and favorite recipes to share with family and friends. So, for Halloween, I came across this recipe in a magazine, but I lost the magazine and was thankful someone posted it on a blog. I decided that I would give it a try. There’s nothing like candy corn during Halloween!
Candy Corn Fudge
1 7-oz. jar marshmallow cream
1 1/2 cups sugar
2/3 cup evaporated milk
2 tablespoons unsalted butter
2 cups candy corn (about 12 oz.)
1 cup semisweet chocolate chips
1 cup salted peanuts, chopped
1 ounce semisweet chocolate, chopped, optional
1 ounce white chocolate, chopped, optional
1. Line an 8-inch square pan with foil; butter foil. Combine marshmallow cream, sugar, evaporated milk and butter in a large, heavy pan. Bring mixture to a boil over medium-high heat. Cook, stirring constantly, until mixture reaches 235°F on a candy thermometer, 10 to 15 minutes.
2. Remove from heat and stir in candy corn, chocolate chips and peanuts, stirring until chocolate melts. Immediately transfer to foil-lined pan and smooth top until even. Chill until set, at least 2 hours.
Step number 3 is optional.
3. In separate bowls over pans of simmering water, melt semisweet and white chocolate, if desired. Using forks, drizzle both chocolates over fudge.
4. Cut fudge into squares.
In the next week, I have something special planned for Halloween. So stay tuned! And if you make the fudge, I hope you enjoy it! It’s been a big hit with my family!