Candy corn, peanut butter, and chocolate join forces to create the ultimate Halloween treat!
Watch the video here.
INGREDIENTS
3 cups (511g) of candy corn
14 ounces (396g) of sweetened condensed milk
1 cup (270g) of creamy peanut butter
2 cups (360g) of white chocolate chips
2 cups (360g) of milk chocolate chips
1/2 cup (120g) of heavy whipping cream
SUPPLIES
Some bowls
A couple of spatulas
An 8×8 pan
Some parchment
DIRECTIONS
Line the baking panand set it aside.
Cut or break the candy corn into small pieces.
Place the candy corn and sweetened condensed milk in a large microwave-safe mixing bowl, then microwave it for one minute.
Remove the mixture and give it a stir.
Repeat until all the candy corn is melted. It totaled 5 minutes for me.
Add the peanut butter and white chocolate chips.
Stir well, then let it set for about 5 minutes to allow the residual heat to melt the chips.
Stir until everything is combined.
Pour the fudge into the lined pan, spread it into an even layer and set it aside.
Add the milk chocolate and heavy whipping cream to a microwave-safe bowl.
Microwave it for 45 seconds, then let it rest in the microwave for 3-5 minutes.
Remove the bowl and stir the mixture until it’s melted and smooth.
If needed, heat for 10-second increments, stirring after each, until melted.
Pour the ganache over the fudge.
Refrigerate until the ganache is fully set. I kept it in the fridge overnight.
Cut the fudge into as many pieces as you’d like.
