Candy Corn Fudge

Had me at "candy corn" and sealed the deal with "fudge".  I have a small obsession with candy corn.  I don't know why I love it so much but I always have - I'm just thankful it's only available one month out of the year or I'd have a big problem on my hands - and my hips!

When I saw the Candy Corn Fudge recipe in October's issue of All You magazine, I think I immediately started drooling.  I love that this recipe combines two candies - fudge and candy corn - that are typically associated with just one or two months out of the year.  This fudge is super sweet and so yummy!  I love the bright colors of the candy corn mixed in with the brown of the fudge.

This recipe is definitely a keeper.  I made these yesterday trying to knock out some of the goodies for Bryce's birthday party on Saturday.  I didn't add in the peanuts that the recipe called for (1 c salted peanuts, chopped) and instead of drizzling white and semisweet chocolate over the top, I put a candy corn on top.

Ingredients:

7 oz jar marshmallow creme
1 1/2 c sugar
2/3 c evaporated milk
2 Tbls unsalted butter
2 c or 12 oz candy corn plus some for topping
1 c semisweet chocolate chips
 

 Directions:

Line an 8 in square pan with foil and butter foil.  You need to do this first because the fudge requires your constant attention and there isn't time to do this step later.




 

Combine marshmallow creme, evaporated milk, butter, and sugar in a large, heavy pan.  Bring to a boil over medium-high heat stirring constantly.  Continue cooking until mixture reaches 235 degrees on a candy thermometer.  This should take around 10-15 minutes.  It's important that you stir constantly so that it doesn't burn.  You will see the color turn caramel and then you'll know you're getting close.


Remove the mixture from heat and stir in the chocolate and candy corn.  I added the chocolate first and stirred a few times before adding the candy corn so that the candy corn wouldn't melt.  You don't want to wait too long though or it will be hard to stir in.

Transfer to the foil-lined pan and smooth the top.  This is when I added the candy corn.  I tried to space it about where I would cut the pieces so that each piece of fudge would have a candy corn on it.  Chill until set - at least two hours, or overnight.

Take it out of the pan, remove the foil (it should peel right off), and cut into squares.  Enjoy!

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