White Chocolate Candy Corn Fudge
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here are only 3 ingredients
- 6 Cups White Baking Pieces
- 2 Cans (14 oz. ea) Sweetened Condensed Milk
- Line a 9 X 9 baking pan with foil, spray with cooking spray and set aside.
- Combine the baking chips and milk in a large heavy saucepan/pot. Cook over medium low heat, stirring constantly until pieces are melted.
- Be careful not to let the bottom scorch. Constant stirring is the key to getting all the chips melted.
- Remove from heat and stir in vanilla (approx 2 tsp - sorry I don't really measure).
- Pour 1/3 of the melted mixture (white) into the Foil Lined baking pan.
- Separate the remaining mixture into two even parts. Use Food Coloring to tint one portion Orange and pour over the white layer in the baking pan.
- If necessary - return to heat to keep consistency fluid.
- Tint the last 1/3 of the melted mixture Yellow and pour over the orange layer.
- (sorry no pictures for this part, I was trying to move quickly before the chocolate mixture set)
- Refrigerate the layered fudge mixture overnight (at least 6 hours) until firm.
- Remove the layered fudge from the pan and peel away the foil (the cooking spray will make it easily release)
- Cut into 1" strips.
- I was really worried about how uneven my layers were. I completely misjudged the first white layer and thought I would have to make another batch...but I decided to try cutting it anyway.
- Cut each of the strips into triangles.
- Surprisingly, once the sloppy ends were cut away - the remaining layers turned out looking pretty much like Candy Corn - even though my layers started out very uneven.
- Separate the cut pieces and refrigerate for another hour (so the cut edges harden as well).
- If you are a Candy Corn Expert - you will notice that by cutting the strips into triangles, you end up with different combinations of layers.
Holiday Cottage http://www.holidaycottagepage.com/