Candy Corn Fudge

Candy Corn Fudge

Candy Corn Fudge

I admit, Halloween was three days ago but I wasn’t quite ready to let go. On November 1st I turned on the TV and there were no screams. All of the images of blood soaked blondes running through the forest had been replaced with images of families sitting around the a big table. Thanksgiving season had arrived and I wasn’t quite ready, so I did what any self-respecting man would do… I made fudge.

OK, so about a month ago I came us with an idea to make fudge that actually tasted like candy corn but I because we’re entering the busiest three months of the year when it comes to fun desserts (at least in my opinion) I never had enough free time to experiment with it. However, when I first came up with the idea I Googled it to see if anyone else had already figured it out. Sadly, the realm of imagination when it comes to fudge hasn’t gotten there yet. I did however, find this fun treat. It’s very easy and not nearly as time consuming as the original recipe claimed. I made this while watching football, if that helps you understand how easy it is.

Ingredients:

  • 1 bag of white chocolate chips (12 oz)
  • 1 can of vanilla frosting ( 16 oz)
  • Yellow & red food coloring

Directions:

  1. Line an 8×8 pan with foil and spray it down with non-stick spray.
  2. Melt 2/3 cup of white chocolate chips in a microwave safe bowl. This should take about 1:30 minutes, stir at 45 seconds in.
  3. Once the chocolate is melted and smooth, mix in 1/3 cup of frosting and yellow food coloring.
  4. Pour the the fudge into the prepared pan. (It’ll look like really soft play-dough)
  5. Place the pan into the fridge until the fudge is mostly set.  (20 – 30 minutes)
  6. For the next layer, again melt 2/3 cup of white chocolate chips in a microwave safe bowl. This should take about 1:30 minutes, stir at 45 seconds in.
  7. Once the chocolate is melted and smooth, mix in 1/3 cup of frosting and food coloring. The correct color mix ratio for orange should be on the back of the box of food coloring. Most recommend 3 drops of yellow to 1 drop of red. It’s really a preference thing but keep in mind, once you’ve gone too far, you can’t go back so be easy when adding the red coloring.
  8. Pour the orange fudge on top of the yellow layer in the pan and spread it so that it covers the yellow layer.
  9. Again place the pan in the fridge for 20-30 minutes until it’s firm.
  10. For the white layer, melt the remaining white chocolate chips in a microwave safe bowl. This should take about 1:30 minutes, stir at 45 seconds in.
  11. Once the chocolate is melted and smooth, mix in ALL of the remaining frosting. This will give the top layer a different texture than the yellow and orange layers. It will be a little softer. No food coloring this time.
  12. Pour the white fudge on top of the orange and spread it around so it covers all of the orange.
  13. Place in the fridge for 45 minutes (I added more time just to ensure the fudge is solid).
  14. To serve, use a large knife with a smooth blade (as you can see by the picture above, I did not have a smooth blade) and be sure to wipe the blade to prevent the colors from smearing.

*Notes:  The 8×8 pan is probably a little larger than you need so don’t be surprised if the yellow layer looks thin. You can substitute the pan size for something smaller if you have it. Keep in mind, white chocolate and vanilla frosting are both really sweet so this is going to be a rich candy. This is what I like to call “short cut fudge.” No candy thermometers needed. Just melt, mix and impress your friends and family.

Original recipe source: http://candy.about.com/od/halloweencandyrecipes/r/candycorn_fudge.htm

Halloween Graveyard Dirt Cake

Halloween Graveyard Dirt Cake

Halloween Graveyard Dirt Cake

I’ll be the first to admit that I’m wrong… if I am, in fact wrong. In this case I was very wrong.

My wife has been asking me to make a dirt cake for a while now. It’s one of her favorite desserts. I’ll be honest, I’ve avoided it because it’s just dirt cake. It’s what you serve at a two year old’s birthday party. I just didn’t see the challenge.

Finally, after avoiding it for a little over a month I decided to go ahead and do it just to get it out of the way. I ended up having WAY to much fun putting this together.

Ingredients

  • 2 Packages of Chocolate Cream Oreos
  • 1 8 oz. cream cheese (softened)
  • 1 Cup powdered sugar
  • 10 oz. of whipped cream (I prefer making my own whipped cream but Cool Whip will work just fine.)
  • 1/2 Cup butter
  • 2 Boxes (3.4 oz.) vanilla pudding
  • 3 Cups milk
  • 1 tsp. vanilla
  • 1 Bag of mini Milano Cookies
  • Candy corn pumpkins

Instructions

  1. Remove the cream from all of the Oreo cookies in 1 package. (It’s not as hard as you might think and this will give you a lighter dirt for the top of the cake.)
  2. Crush the Oreos that you just “de-creamed” in a food processor. Once you have a fine powder, place it in a bowl and set aside.
  3. Crush the remaining package of Oreos (with cream)  and place in the bottom of a 9×13 pan. This will be the base layer of the cake.
  4. Mix cream cheese and butter until smooth.
  5. Mix in powdered sugar and fold in whipped cream.
  6. In a separate bowl mix pudding, milk and vanilla. Fold this mixture in with the cream cheese mixture.
  7. Pour the pudding mixture over the crumb base in the pan.
  8. Spread the first bowl of crushed Oreos on top of the pudding mixture.
  9. Add headstone Milanos and candy corn pumpkins to the top of the cake to create the graveyard.
  10. Chill the cake in the fridge for a couple of hours before serving. Keep refrigerated until ready to serve.

*Notes: It’s October, so I decided to trade the typical flower pot and gummy worms for a graveyard. Which, in my opinion, required a a heavy amount of dirt. The original recipe only called for one package of Oreos but I had to dip into our “personal stash” so I would have enough dirt to cover all of the white pudding. For the headstones, I used mini milano cookies and cut the backs off of them to make them more flat. Then,  I used standard cookie icing to write RIP on each one. The skeletons were the only inedible part of the cake. I wanted to make them out of white chocolate or use candy skeletons but time was not on my side this year. I opted for $1 parachute skelton party favors from Target. I cut them into pieces that I could easily remove them before serving. I don’t want this turning into dark king cake or something.

What started out as something I was dreading turned into something I plan to do every Halloween from here on out. It’s extremely easy and deceptively light. Warning: You’ll start eating it and before you know it you’ll be sick.

BEWARE the mini milano graveyard of stomach aches!

BEWARE the mini milano graveyard of stomach aches!

photo 3

BEWARE the mini milano graveyard of stomach aches!

Original Recipe Source: http://lilluna.com/graveyard-dirt-cake/