Tasty Tuesdays: Candy Corn Fudge

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Welcome to Tasty Tuesdays!

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Can you believe it's October?  I can't.  I'm pretty sure I blinked and September was over.  Seriously. 

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Here's a perfect sweet treat for October - candy corn fudge.  I found this recipe while browsing through Woman's Day Magazine.  Click here for the original recipe.

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Ingredients:

- 8 oz cream cheese, at room temperature

- 2 cups confectioners’ sugar

- 2 tsp pure vanilla extract

- 3 cups white chocolate chips (about 18 oz)

- 2 cups mini pretzels or broken pretzel pieces

- 1 cup dried cherries or cranberries

- 1 cup candy corn

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Directions:

1.  Line an 8- or 9-in. square pan with 2 sheets of parchment paper, leaving an overhang on all sides.

2.  Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth, about 2 minutes; beat in the vanilla.

3.  Meanwhile, melt the chocolate in the microwave according to package directions.

4.  Add the melted chocolate to the cream cheese mixture and beat until smooth, 1 to 2 minutes. Fold in the pretzels and cherries (or cranberries). Transfer the mixture to the prepared pan and top with the candy corn.   To make the fudge look a little prettier, I also added more cranberries and pretzels to the top.  Refrigerate until firm, at least 2 hours and up to 2 days.

5.  Using the overhangs, transfer the fudge to a cutting board and cut into 1-in. pieces. Serve in mini cupcake liners, if desired.  Keep refrigerated.

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Believe me when I tell you that these are really, really sweet.  A small piece is all it takes to cure your sweet tooth.

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