Chocolate and Caramel Candy Corn FudgeCasey Mullins
The perfect excuse to eat giant hunks of creamy, melty chocolate with various and assorted things mixed in. What’s more, fudge is a holiday treat so you can’t as easily pass it up. Cookies? Sure, you can have cookies anytime. Brownies? Those are easy to find. But fudge? Fudge only came into my life on vacation or at my grandma’s house which means that fudge is not only delicious, it brings back sweet memories.
I’m pleased to say that my grandma’s fudge recipe was passed on to me and I am just as good at making it as she was. While it will never be the same because it’s not my grandma making it, I can still whip out a fudge worthy of praise and adoration. Since we’re talking about festive fall treats I decided to see what I could come up with as far as festive fudge. What happened? Fudge that tastes as good as it looks.
Fall to me means candy corn and those little sugar pumpkins, when those come out? It’s boot and hot chocolate weather. I personally don’t enjoy eating them by the handful, but as festive decor? Sure! After learning how magical marshmallow crispy bars became with the simple addition of caramel, I decided to do the same with the fudge. I covered the bottom of a parchment lined pan with a layer of candy corn, poured in half of my still warm (not boiling) fudge, laid down about a dozen unwrapped Werther’s soft caramels, poured the rest of the warm fudge on top then decorated the top with the pumpkins and candy corn. Take that Christmas, I just made fudge autumnal. (Grandma’s recipe called for a 9″ x 13″ pan, I used 8″ x 8″, give me thick fudge or give me nothing.)
What’s great is the fudge melts away, leaving you with bites of chewy caramel and the occasional candy corn. Did I just make the fudge experience more enjoyable? I think I did.
Further proof that caramel makes just about anything better.
1 1/2 sticks unsalted butter
2/3 cup evaporated milk
3 cups sugar
Combine in large saucepan, stir constantly until mixture reaches 238 degrees (or soft ball stage)
Remove pan from heat and stir in:
1 bag bittersweet chocolate chips
2 cups marshmallow fluff
1 t. vanilla
Stir the dickens out of it until it is combined and uniform in color. Pour into parchment lined pan and allow to cool completely. (Add the caramel and candy corn while fudge is still warm but not boiling.)
Find more of Casey’s writing on her blog moosh in indy or her Babble’s Toddler Times. She’s also available on twitter, facebook, flickr and Instagram. If you can’t find her any of those places? Check the couch, she’s probably taking a nap.