November 18, 2011
Woman's Day Candy Corn Fudge
This recipe has 7 ingredients. It makes 64 servings and takes a total of 2 hours and 25 minutes, 25 minutes of which is active. The ingredients are all basic and I already had or was easily able to find at my local grocery store. I made a few modifications to the recipe. Most importantly I chose to use a 13 x 9 inch pan instead of the 8 inch suggested by the recipe. Using the 8 inch pan the fudge would have been way too thick, instead of making 64 very small thick pieces of fudge I made 60 pieces of larger, thinner fudge. A word of caution, after the fudge had sat in the fridge for a day the pretzels became too soft. I would recommend eating this fudge soon after it is made. I followed the remainder of the recipe as written.
The week after Halloween I was able to buy a bunch of bags of candy corn for less than a quarter. I had this recipe torn out for a while before Halloween and had never got around to making it. When I bought the clearance candy corn, I figured it was a perfect fit. Since this fudge is best soon after it's made in order for the pretzels to stay crisp, this fudge would be great for a fall or Halloween party. My two boys loved the candy corn idea, I actually thought the fudge was better without the candy corn topping. I found the addition of the candy a little too sweet. However, the fudge itself was delicious, I loved the combination of dried cranberries and white chocolate chips. Overall, a great basic fudge recipe with a twist.
For the recipe go to Candy Corn Fudge.