Weekend Kitchen: Candy Corn Fudge

It's the last week of October.  Can you believe it?  I can't!  I feel like it should be the last week of August!  I was going through my blog archives this weekend and came across this recipe (originally posted here in October 2011).  I thought I'd re-post it because it seems like the perfect treat to make this week for Halloween. I just love how festive it looks and it's delicious too.

 

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

 

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.