Halloween Fudge
Get ready to spook your taste buds with this decadent Halloween Fudge, a festive and indulgent treat perfect for your holiday celebrations! Featuring a rich and velvety chocolate base and a vibrant orange top layer made with creamy white chocolate and a touch of food coloring, this no-bake dessert is as striking as it is delicious. Topped with colorful Halloween sprinkles for a fun, seasonal flair, this fudge is both visually stunning and irresistibly sweet. Quick to make with just 10 minutes of prep time and easy-to-find ingredients like semi-sweet chocolate chips, sweetened condensed milk, and vanilla extract, it's an effortless crowd-pleaser for parties, trick-or-treat platters, or as a DIY Halloween gift. Plus, this layered fudge recipe is perfectly portioned into bite-sized squares, offering the ideal balance of indulgence and fun.
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Recipe Information
Ingredients
- 2 cups Semi-sweet chocolate chips
- 1 can (14 ounces) Sweetened condensed milk
- 2 tablespoons Butter
- 1.5 cups White chocolate chips
- 1 teaspoon Vanilla extract
- 4 drops Orange food coloring
- 0.5 cup Halloween sprinkles
- 1 pinch Pinch of salt
Instructions
Line an 8x8-inch square pan with parchment paper, leaving an overhang for easy removal. Set aside.
In a medium saucepan, combine the semi-sweet chocolate chips, half of the sweetened condensed milk (about 7 ounces), 1 tablespoon of butter, and a pinch of salt.
Melt the mixture over low heat, stirring constantly until smooth. Remove from heat and pour the melted chocolate layer into the prepared pan, spreading it evenly.
Place the pan in the refrigerator to set for 15-20 minutes while preparing the next layer.
In another medium saucepan, combine the white chocolate chips, the remaining sweetened condensed milk (7 ounces), 1 tablespoon of butter, and a pinch of salt.
Melt over low heat, stirring constantly until smooth. Remove from heat and stir in the vanilla extract and orange food coloring until fully incorporated.
Pour the orange-colored white chocolate mixture over the chilled chocolate layer, spreading it evenly.
While the top layer is still warm, sprinkle the Halloween sprinkles generously over the surface, pressing them down lightly to adhere.
Refrigerate the fudge for at least 2 hours or until fully set.
Once set, lift the fudge out of the pan using the parchment paper overhang. Cut into 16 equal squares.
Store Halloween Fudge in an airtight container at room temperature for up to 1 week, or refrigerate for a firmer texture.
Nutrition Facts
Calories |
5369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.2 g | 328% | |
| Saturated Fat | 163.2 g | 816% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 1151 mg | 50% | |
| Total Carbohydrate | 778.2 g | 283% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 685.2 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1734 mg | 133% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2868 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
