½of a 14 ounce can of sweetened condensed milk10 tablespoons
1tablespoonbutter
2tablespoonsmarshmallow cream
1teaspoonvanilla
Pinchof salt
10Halloween Oreoschopped into quarters
Vanilla Fudge Layer:
1 ½cupswhite chocolatechopped into chunks
½of a 14 ounce can of sweetened condensed milk10 tablespoons
2tablespoonbutter
2tablespoonsmarshmallow cream
1teaspoonvanilla
Pinchof salt
4tablespoonssprinklesdivided
Candy eyes
Food coloringoptional
Instructions
Line a 8x8 pan with foil and set aside. In a microwave safe bowl (or you can do this on the stove top), combine sweetened condensed milk and butter, marshmallow cream, and dark chocolate. Stir together so that chocolate is completely coated. Microwave in 15 second increments, stirring in between until smooth.
Once smooth, carefully stir in chopped Halloween Oreos. You don’t want to stir them too much or they’ll star to fall apart and look messy. Pour into your lined 8x8 pan and spread evenly across the pan.
You’re going to repeat the first step with the white chocolate. In a microwave safe bowl (or you can do this on the stove top), combine sweetened condensed milk and butter, marshmallow cream, and white chocolate. Stir together so that chocolate is completely coated. Microwave in 15 second increments, stirring in between until smooth.
Remove ⅓ of white chocolate mixture and add equal amounts of red and yellow food coloring until desired orange color is reached. Spread evenly over top of dark chocolate fudge layer and place in freezer for 5 minutes. This will make sure your orange layer doesn’t get smudged into your white chocolate fudge layer.
Stir 2 tablespoons of sprinkles into your white chocolate fudge mixture and spread evenly over top of the orange layer. Top with 2 tablespoons of sprinkles and candy eyes. Chill for several hours
Notes
Storage Tips
Fresh. This fudge recipe is best stored in an airtight container to keep it from drying out. Store it at room temperature or in the fridge for up to a week.
Freezer. Fudge freezes incredibly well!. Wrap the fudge in plastic wrap before placing in an airtight container, like a gallon freezer bag or a food store container. It is best eaten within 3 months. Let the fudge thaw and come to room temperature before eating.
Use High Quality Chocolate
Chocolate is the base of fudge. Using a high quality chocolate makes a huge difference in quality. I prefer to use a chopped chocolate bar over chocolate chips, however, chocolate chips will work. I recommend if you use chocolate chips to invest in a good brand like Ghirardelli or Guittard.
Use Gel Food Coloring.
Regular food coloring is water-based and you run the risk of your chocolate seizing. Use a gel food coloring to prevent ruining your Halloween fudge.
Variations/Substitutions: Customize this Fudge For Any Occasion
One thing I really love about this Halloween fudge recipe is that it’s easy to customize for personal tastes or different occasions!
You could swap the dark chocolate for milk chocolate. Color the orange stripe pink instead and decorate it with some cute confetti sprinkles. Try topping the fudge with chopped candy or m&ms for some fun variety.