Halloween Fudge Recipe
This easy, 3-ingredient Halloween Fudge is super fun to make and decorate, and a great alternative to Halloween candy. Tried this recipe? Make sure you leave a ⭐️⭐️⭐️⭐️⭐️ review!
Servings: 16 pieces
Equipment
Ingredients
- 397 g tin sweetened condensed milk
- 400 g white chocolate
- Halloween sprinkles (ensure gluten free)
- Edible Eyes
- Food colouring (I used green and purple - but orange and black also looks fab!)
Instructions
- Place a large pan on a low heat. Break the white chocolate into chunks and add to the pan along with the condensed milk.
- Keep the pan on the low heat, stirring regularly, until the chocolate has melted and there are no lumps. Take it straight off the heat - you don't want to overcook or boil the mix.
- Divide the mixture evenly between two bowls and add the food colouring - I added green to one and purple to the other. Mix well until the colouring is fully combined.
- Pour the mixture at random into a lined, 20cm square tin and gently swirl with a knife - not too much otherwise you'll mix the colours together!
- Scatter the Halloween sprinkles and edible eyes over the top of the fudge, then place in the fridge for at least 3-4 hours (ideally overnight) to set.
- Once the fudge is solid and chilled through, cut into squares - perfect for giving out as gifts or for trick or treaters!
Video
Notes
- Serving: If you prefer, you can pour the fudge into a lined loaf tin and cut it into slices instead. It's give you more of a marble effect, but less sprinkles per slice!
Nutrition
Serving: 1slice | Calories: 412kcal | Carbohydrates: 52g | Protein: 6g | Fat: 21g
