Happy Halloween!

For Veronica’s class this year, they’re not allowed to wear costumes to school (don’t get me started, I think that’s ridiculous!), but they are allowed to bring in treats to share with the class.

So, instead of just buying a bag of candy, I seized an opportunity to make a recipe I saw in a magazine for this creation called “Candy Corn Fudge” and I hope it’ll be a big hit.  The recipe couldn’t have been easier, either!  The only hard part was cutting it after it had set, b/c the knife kept getting stuck in the cold candy corn.


Here’s the recipe if you want to try it.  I came from Woman’s Day October 2011 issue (page 114):

Ingredients:  8 oz. cream cheese (room temperature), 2 cups powdered sugar, 2 tsp. vanilla extract, 3 cups white chocolate chips (approx. 18 oz.).

Optional:  2 cups mini pretzels (or broken pretel pieces), 1 cup cried cherries, 1 cup candy corn

Preparation:  Line a 9″ square pan with parchment paper, leaving overhang on all sides.   Mix the cream cheese & sugar in an electric mixer until smooth (approx. 2 min.), then add the vanilla & mix until smooth.  Melt the chocolate chips in the microwave according to package directions (for me, it was 2 minutes @ 70% power).  Add the chocolate to the cream cheese mixture and mix until smooth again.  Fold in the pretzels & cherries (if used), and transfer to the prepared pan.  Top with candy corn & refrigerate until firm (at least 2 hours, and up to 2 days).  Use the edges of the parchment paper to transfer the fudge to a cutting board and cut into 1″ pieces.

The magazine suggests serving each square in a mini cupcake liner, but as you can see, I just stacked them up in a disposable Gladware bowl, which I then covered in foil.



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