Halloween Gravel Fudge Candy Food
SWEET AND SALTY HALLOWEEN FUDGE
It's no trick - this chocolaty candy corn pretzel milk ball fudge makes a great Halloween dessert treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 25
Number Of Ingredients 7
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.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 105 mg
HALLOWEEN GRAVEL (FUDGE CANDY)
I got this recipe from the Better Homes and Gardens website. I placed the fudge "rock" candies in a crystal centerpiece, and then scattered a few pastic spiders for a quick Halloween decoration. I didn't eat the candy myself, but my kids said they were pretty good (and they were gone in a matter of hours, so they must have been pretty good). Even if you don't eat them, these are a handy treat to use for enhancing your Halloween decorating. Cooking time includes minimum chilling time. The recipe make about 2 1/4 pounds of candy, or about 80 rock-shaped fudge candies.
Provided by Northwestgal
Categories Candy
Time 2h30m
Yield 2 1/4 pounds, 80 serving(s)
Number Of Ingredients 9
Steps:
- Line a 9x9-inch pan with foil; set aside.
- In a medium saucepan, stir chips, canned milk, butter, vanilla and salt together over medium heat until melted.
- Remove pan from heat; stir in marshmallows just until blended. Spread mixture in foiled pan.
- With a thin metal spatula, swirl marshmallows through fudge until marshmallows are mostly melted. Cover and chill about 2 hours or until firm.
- After adequately chilled, scoop pieces of fudge with a small spoon and shape into small rocks. (The fudge will be sticky).
- Roll some of the fudge "rocks" in cocoa powder mixture and some in powdered sugar.
- Store rock candy in airtight container for up to 3 days.
- For a spooky graveyard scene, spread chocolate cookie crumbs on a platter. Arrange the rock candy on top, to resemble rocks in soil.
HALLOWEEN FUDGE
This has been a big hit at our past Halloween parties. I got it from www.kraftfoods.com You can make this any color you want to go with whatever holiday.
Provided by ratherbeswimmin
Categories Candy
Time 1h20m
Yield 36 pieces
Number Of Ingredients 7
Steps:
- Beat cream cheese in a large bowl with electric mixer on medium speed until creamy.
- Gradually add sugar, beating until well blended after each addition.
- Add white chocolate, vanilla, pecans, and food coloring; mix well.
- Spread in a foil-lined 8 inch square pan.
- Refrigerate 1 hour or until firm.
- Cut into squares.
Nutrition Facts : Calories 92.4, Fat 4.4, SaturatedFat 1.6, Cholesterol 6.9, Sodium 18.8, Carbohydrate 13.2, Fiber 0.3, Sugar 12.5, Protein 0.8
HALLOWEEN LAYERED FUDGE
Here's an easy and foolproof fudge recipe that screams "Halloween!" thanks to the brown and orange colors. You can also try making the fudge with mango flavoring. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 2 pounds.
Number Of Ingredients 7
Steps:
- Line an 8-in. square pan with foil; butter foil and set aside. , In a microwave-safe bowl, heat chocolate chips and 1 cup milk on high for 30 seconds; stir. Repeat until mixture is smooth. Pour into prepared pan. Chill for 10 minutes. , Meanwhile, in a microwave-safe bowl, melt candy coating with remaining milk; stir until smooth. Stir in extract and food coloring. Spread over chocolate layer. If desired, sprinkle with candy corn., Chill for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1-in. squares.
Nutrition Facts :
HALLOWEEN FUDGE
In the event that the Halloween jaunt doesn't bring in a good haul, best have this white chocolate and cream cheese fudge firming up in the fridge!
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield Makes 24 servings, 2 squares each.
Number Of Ingredients 7
Steps:
- Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until well blended after each addition.
- Add white chocolate, pecans, vanilla and food colorings; mix well. Spread into foil-lined 8-inch square pan.
- Refrigerate 1 hour or until firm. Cut into 48 squares.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
GRAVEL
I got this recipe from my aunt Leda. She would make this for the holidays. To my family it's so good and easy to make.
Provided by internetnut
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix together all of the ingredients in a large roaster pan.
- Heat oven to 200.
- Roast cereal mix for 10-15 minutes stirring occasionally till all is mixed together.
- Pour out onto foil and spread out to cool.
- Store in air free containers.
Nutrition Facts : Calories 1141.5, Fat 63.2, SaturatedFat 31.8, Cholesterol 21.2, Sodium 531.5, Carbohydrate 138.5, Fiber 7.8, Sugar 98.5, Protein 16.9
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- In a medium saucepan, heat and stir chocolate pieces, condensed milk, butter, vanilla, and salt over medium heat until melted and smooth. Remove from heat; stir in marshmallows just until combined. Spread mixture evenly in the prepared pan. Using a table knife or thin metal spatula, swirl marshmallows through fudge in pan until marshmallows are mostly melted. Cover and chill about 2 hours or until firm.
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