One thing I love about Halloween is candy corn.
I refuse to go. They terrify me. It’s not the zombie or ghost make up that scares me, I just really hate people jumping out at me. And I dislike being touched by strangers with masks on even more. I went to a haunted house when I was 10 or 11 (yes it was at my day care, and yes I am sure it was wimpy) but it freaked me out. Someone jumped from behind me and grabbed my shoulders and since then I have refused to go. I don’t even like scary movies (speaking of scary movies, was it necessary to make a Saw 6?)
So while you are having fun (or not having fun) at haunted houses and scary movies this Halloween I will be eating fudge!
This is a basic, rich and sweet chocolate fudge perfect for any occasion or holiday. I had a few candy corns and pumpkins, mini M&Ms; and pecans. And you know what I did? I threw it all in!
Throw it all in Fudge
yield: 16 pieces
11.5 oz bag Chocolate, semi-sweet or milk chocolate
14 oz can Sweetened Condensed Milk
1 tsp Vanilla
1 TBS Butter
1/2 tsp Salt
Mini M&M;’s, Pecans, Candy Corn, optional
1. Pour the sweetened condensed milk into a small sauce pot and turn on medium heat. Add the chocolate and stir with a wooden spoon until the chocolate is melted. Add butter and vanilla and mix until creamy and smooth.
2. Take chocolate mixture off the heat and stir in your ‘add ins’. I stirred in most of my add ins but left some to decorate the top of the fudge.
3. Line an 8×8 pan with parchment or plastic wrap and pour in chocolate mixture. Decorate with your add ins and put in the fridge for at least 2 hours.
4. When cutting remove the fudge from the pan and cut straight through with your knife. Clean your knife between cuts to make cutting easier.
