Posts Tagged ‘fudge’

Candy Corn Fudge

Candy Corn Fudge.psd

It’s that time of year again! Candy corn time. It’s so fleeting. And that’s a very good thing. I make one candy corn recipe a year and then I retire from the orange and yellow goodness until next year. It’s the only way I can handle it year after year without shunning it forever. Everything in moderation is true of most things, but nothing more than candy corn. Although this recipe certainly does not follow any moderation when it comes to sugar. But as candy corn only coms into my life once a year, I say indulge!

In case you’re a newer reader or you need a little refresher, last year I made a candy corn martini:


And the year before that was candy corn ice cream:

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This year, I plotted on how I could smush even more sugar into candy corn and landed on the idea for candy corn fudge. Perhaps this was my attempt to really do myself in and stop myself from ever buying a bag of candy corn again. Verdict? It didn’t work. But I am pretty much all set with it for the season. And I may possibly be all set with sugar for quite a while, too. Hmmm.

I made two different versions of this candy corn fudge. I started with a white chocolate one, which may well have been the sugariest treat I’ve ever encountered. Then I made a dark chocolate one, which was a little more mellow.

Candy Corn White Chocolate Fudge (makes about 16 pieces of fudge):
Print this recipe!

  • 2 C sugar
  • 4 oz. white chocolate (or dark chocolate)
  • 3 T butter, plus more for greasing pan
  • 1 C half-and-half
  • 1 T corn syrup
  • 1 C chopped candy corn

Candy Corn Fudge Ingredient.jpg

You can add vanilla, too, like I have pictured above. I was going to add it, but then I figured there was sweet flavor enough.

Now, making fudge requires a great deal of patience and perhaps some practice, too. It doesn’t always turn out and sometimes it kind of sort of turns out. Just make sure to follow the temperature instructions as closely as possible and you should be good to go.

Start by putting sugar, chocolate, 1 1/2 T butter, half-and-half and corn syrup in a heavy bottom saucepan.

Candy Corn Fudge Chocolate Sugar.jpg

Cook over medium heat, stirring all the while, until the sugar is completely dissolved.

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Once the sugar is dissolved, turn heat up and bring to a boil. When mixture is boiling, cover saucepan, lower heat to medium-low, and let sit for three minutes.

Then remove the cover and using a candy thermometer, cook until mixture reaches the soft ball stage at 234 degrees.

I used two candy thermometers because each was telling me something different and it was freaking me out. I eventually added a third (I know; I’m crazy) and think I determined the problem child thermometer, but am sad to say it’s my favorite candy thermometer ever and I’m having trouble coming to terms with it. Life. It’s hard.

Candy Corn Fudge Thermometer.jpg

Oh, look. My mixture is at 234 degrees… If you’re not lying to me, Mr. candy thermometer.

Candy Corn Fudge Soft Ball.jpg

At this point, turn the heat off and add the remaining 1 1/2 T butter to the mixture. Be sure not to move saucepan or shake it in any way. You will now wait for the mixture to lower its temperature to 110 degrees.

Candy Corn Fudge Cooling.jpg

This will likely take a while. It too my mixture about 45 minutes. My candy turned kind of brownish too, which I was a little disappointed in because I wanted a bright white fudge with candy corns peeking through. Oh well. In the end, it was a more pure white anyhow.

Oh look, it’s 110 degrees!

Candy Corn Fudge Cooling to 110.jpg

While you’re mixture is cooling, make sure your candy corn is all chopped up.

Candy Corn Fudge Chopped Candy.jpg

And when your mixture is at 110 degrees, being stirring vigorously with a wooden spoon. Stir until the mixture loses its shininess and takes on a matte look instead. Once this happens, quickly stir in candy corn.

Candy Corn Fudge Mixgin.jpg

And pour into a greased 8×8 pan. You could also grease parchment paper fitted into the pan and pout your mixture over the parchment paper. In my opinion, that makes for a bit of an easier time cutting the fudge.

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You must let your fudge set now. This can take anywhere from 15 minutes to an hour or two. I say the longer the better before cutting in.

I then repeated the whole process with dark chocolate because I wanted to try both. This time I used the darkest chocolate I had; Ghirardelli’s 86% cacao.

Candy Corn Fudge Dark Chocolate.jpg

And then I cut both fudges into squares.

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And began the quest to determine which one I liked better. Tough one!!

The white chocolate was super duper sweet. Like almost a little too sweet for me. The dark chocolate one was a lot less sugar-heavy and was super rich instead. It actually tasted like a brownie.

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It’s all about what you like. But we are putting candy corn into this fudge, so I don’t think we have the right to really complain about too much sweetness. That’s a whole part of the game.

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Do you prefer white chocolate or dark chocolate fudge?

And with that, I say, hasta luegeo candy corn! I’ll see you next year! I’m already starting to plot and plan my 2013 recipe.

Recent Giveaway Winners!

I’m excited to announce the winners of both the Ninja Cooking System and the Müller Yogurt coupons!

The Ninja Cooking System winner is Shannon (Shan55)!

The Müller Yogurt coupon winner is Judith (jfglitter)! Congratulations! I will be emailing you both shortly, so we can send out your prizes.


Fudge Stripes Cookies


So, remember the other day when I mentioned over-doing it with the eating of crackers and how it’s better that I eat too many crackers than cookies? Well, I do it with cookies, too. And while I almost always prefer a homemade cookie, I’m a sucker for a couple of the store-bought varieties. Put a box of  Chewy Chips Ahoy! cookies (the ones in the red package) in front of me and I just can’t stop. Same goes with Keebler’s Fudge Stripes. I swear there’s something those little elves do that makes Fudge Stripes absolutely irresistible and so easy to just eat and eat and eat. I have to avoid them every time I enter the grocery store. It’s not easy. And even when I avoid them in the grocery store , I often return home only to lose all willpower while immersed in work at 11 p.m. and end up lovingly asking Chris to run to 7-11 right next door and pick some up. Living next to 7-11 is dangerous. So, is having a super nice fiance.

Anyway, when I saw a recipe from Annie’s Eats instructing me on how to make my own Fudge Stripes Cookies, I knew I had to try my hand at them. I changed the recipe up a tiny bit, but overall, I found them to be  delightful and very similar to the cookies I was used to eating.

Fudge Stripes Cookies (makes about 2 dozen):
Adapted from Annie’s Eats
Print this recipe!

  • 1 3/4 C all-purpose flour
  • 1 1/2 t baking soda
  • 6 T corn syrup
  • 1/2 C melted, clarified butter (you’ll need 12 T butter)
  • 2 T vanilla extract
  • 3/4 lb. dark chocolate
(pre-heat oven to 350 degrees)


Start by clarifying your butter. Basically, put 12 T butter in a small saucepan over medium-low heat. Let it melt and then skim the white foam off the top. Measure out half a cup.


Now, in a mixer, combine the flour and baking soda. Mix in corn syrup, butter, and vanilla just until dough comes together.


Remove dough from mixer bowl, form into a disk, and wrap with plastic wrap. Chill in fridge for at least 20 minutes.


Once your dough is chilled, roll it out on a lightly floured surface into a large oval. It should be about 1/4″ in thickness.


Now, with a 2 1/2″ round cookie cutter, biscuit cutter, or drinking glass, begin cutting out rounds. You’ll need a smaller round to cut out the center hole. I used a little pastry tip.


Place the dough rounds on a parchment-covered cookie sheet and poke little holes in them with a fork. I ended up getting 24 rounds with my dough, but had a bit extra… And I definitely should have made my cookies a bit thicker, which is exactly where that extra dough could have gone.


Bake rounds at 350 degrees for 7-10 minutes. Let cool on pan for a bit and then move to a cooling rack to cool completely.


Now it’s time to get your chocolate on. Believe it or not, I’ve never really played around with tempering chocolate. I generally just melt it over a double boiler and hope for the best. But this time, I followed this little guide, tried to be patient, and tried my hand at some tempering. The original recipe called for 1 lb. chocolate, but I had a ton left over, so I recommend using less. I also recommend using a dark chocolate, but nothing too fancy or strong. I used 70% cocoa and found it to have a little too much depth for these cookies. I think a milk chocolate would have been a bit closer, judging by how mild these cookies usually are.

Once your chocolate is melted properly, deep each of the cooled rounds into the chocolate.


Place on a parchment-covered cookie sheet to dry.


Once you’re done dipping all the cookies, fill a pastry bag, plastic bag, or squeeze bottle with the rest of the chocolate. And dry a striped pattern over the cookies. This looks a bit messy, but I think it would be impossible not to be? Or maybe that’s just me.


Let the chocolate dry (Annie’s Eats says that if you used tempered chocolate, it should air dry in about 5-10 minutes. If not, pop them in the refrigerator).

When the chocolate is dried, enjoy this glorious childhood (OK, adulthood) treat.


These cookies really are, quite simply, a shortbread cookie with chocolate, but there’s something about them that’s so incredible. I’m not even usually a big fan of shortbread cookies. Maybe it’s the clarifying of the butter? I might have to do that more often from now on.

Just like with the package of store-bought cookies, once you start snacking you can’t stop. Hey, at least these are pretty small and relatively not the worst-for-you cookies in the world.


I thought it was a good idea to be able to make these cookies from scratch, but now I’m even more worried that every time I get the craving, I’ll immediately run to my kitchen and whip up 2 dozen of these cookies. They’re easy. And if I’m not blogging about them and not sharing them, they don’t have to look even remotely attractive. You’ll never know how many of these I end up eating.


At least Chris won’t have to run to 7-11 anymore at 11 p.m.? I’ll count that as a victory for him.

P.S. Did you know Nabisco has a huge link on their website to Amazon, encouraging you to buy bulk packages of their cookies. Clever move, Nabisco, clever move.

Have you ever tried to learn to make one of your favorite store-bought desserts?


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