Candy Corn Pretzel Fudge Food

CANDY CORN PRETZEL FUDGE

Steps:

• Place the candy corn and pretzels in small bowls. Save a few of each for garnishing the fudge in another bowl.
• Line a 9 x 9 inch pan with parchment paper or aluminum foil.
• Combine the marshmallow fluff and white chocolate chips in the bowl of a stand mixer.
• Place a saucepan over medium heat and cook the sugar, heavy cream, salt and butter until it comes to a boil. Continue cooking for 7 minutes. stirring the whole time.
• Be sure to cook the mixture until a soft ball forms in water.
• Add this mixture to the marshmallow fluff and white chocolate in the stand mixer and beat until it is smooth and creamy.
• Add the candy corn and chopped pretzels and mix well (be sure to save some candy corn and pretzels for the top of the fudge.
• Pour into the prepared pan and smooth out. Add the reserved candy corn and pretzels to the top and place in the fridge to set for several hours.

CANDY CORN FUDGE

Steps:

• Line a 6-by-3-by-2 1/2 inch mini loaf pan with foil, being sure to leave a 2-inch overhang on the long sides of the pan. Lightly spray the foil with cooking spray and set aside.
• Combine the sweetened condensed milk and chocolate in a bowl and microwave for 1 minute. Using a whisk, stir them together until smooth. Pour half of the mixture into another bowl. Stir 3 to 4 drops of orange food coloring into one of the bowls and set aside. Pour half of the remaining mixture into another bowl and add 2 to 3 drops of yellow food coloring to one of them, stirring until evenly distributed.
• Pour the yellow mixture into the prepared pan. Tap the pan against a flat surface to ensure that it is smooth and even, then chill for 5 minutes. Pour on the orange mixture and spread it into a smooth and even layer. Tap on a flat surface again, and chill 5 minutes more. Top off the fudge with the white mixture, cover with plastic wrap and then chill in the refrigerator until completely set and firm, at least 1 hour and up to overnight.
• Using the foil overhang as handles, remove the fudge from the pan to a cutting board. Cut the fudge lengthwise into 1/2-inch-thick slices, and then into triangles so that they resemble candy corn.

CANDY CORN FUDGE

Steps:

• Line an 8- or 9-in. square pan with 2 sheets of parchment paper, leaving an overhang on all sides.
• Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth, about 2 minutes; beat in the vanilla.
• Meanwhile, melt the chocolate in the microwave according to package directions.
• Add the melted chocolate to the cream cheese mixture and beat until smooth, 1 to 2 minutes. Fold in the pretzels and cherries. Transfer the mixture to the prepared pan and top with the candy corn. Refrigerate until firm, at least 2 hours and up to 2 days.
• Using the overhangs, transfer the fudge to a cutting board and cut into 1-in. pieces. Serve in mini cupcake liners, if desired.

CANDY CORN PRETZEL HUGS

Steps:

• Preheat oven to 250°F (121°C).
• Line baking sheet with parchment paper or a silicone baking mat. Align pretzels on the sheet. Unwrap Hugs and place one on each pretzel. Stick in the oven until the hug begins to melt down. Mine takes about 4 minutes.
• While the Hugs are melting in the oven, get your candy corn ready because you will have to move quickly once the pretzels are out of the oven.
• Remove pretzel hugs from oven and gently press a candy corn down on each one. The Hug should flatten out when you press the candy corn on it. If it is not flattening out, place the pretzel hugs back in the oven for 30 more seconds.
• Let the pretzel hugs cool completely and let the chocolate set for about 10 minutes in the refrigerator.

SWEET AND SALTY HALLOWEEN FUDGE

Steps:

• Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In 2-quart saucepan, heat condensed milk, chocolate chips and butter over medium heat 6 minutes, stirring frequently, until smooth. Remove from heat; stir in vanilla. Fold in chopped malted milk balls and pretzels.
• Pour mixture into pan, spreading evenly with spatula. Top with candy corn, pressing gently to adhere. Refrigerate 1 hour or until firm. Use foil to lift from pan. Cut into 5 rows by 5 rows. Store covered in refrigerator.