Candy Corn Fudge . . . Just another pretty fudge.
Candy Corn Fudge . . . . Just because I can.
Candy Corn Fudge . . . Extreme Experiment
All of those titles are accurate! Just wanted to see how a colored multilayered fudge would work. It did so I did. . . or something like that.
The coloring I used was Wilton’s gel and to give it a strong color I scooped out a bit with the edge of a teaspoon. I also mixed the coloring into the sweetened condensed milk before adding it to the chips to make the color more even. I’ve discovered the less you work the white chocolate the better. Something I tried that I thought was helpful was to soften the white chocolate and butter in the microwave for 30 seconds before adding the colored milk. I stirred them together a bit and then put the whole thing in the microwave for 1 minute, during which time the milk will begin to boil. Quickly stir the whole thing together. There were some chips that were not fully melted, but they seemed to finish the melting process after I poured the layer. If you have a lot of unmelted chips and the mixture seems to be thickening, place bowl back in microwave for 10 to 20 second bursts and stir again until chips are melted and blended in. (I didn’t find this necessary but microwaves do vary.)
I did the layers in mini batches because I didn’t want a super thick fudge whose only claim to fame is the bright colors. I’ve used Nestle’s white chocolate chips with success before, but this time I used the Ghardelli white chocolate chips and liked them too. I tried chilling the first layer in the freezer while I prepared the second layer, thinking that would help the layers “stick” together if they were both slightly warm. For the third layer, I let the fudge totally set up in the fridge for a bit (like while we ate dinner!) before coming back and making the last layer. Didn’t seem to make any difference so do what fits your schedule and whim. Do, however, find a level spot in the fridge to place the cooling fudge so it doesn’t drift off to one side. If you have to set it on top of two dishes, put a half package of cheese on top of the shorter bowl so they are even – or whatever it takes!
When I posted a white chocolate fudge once before, someone mentioned that they had a hard time lifting the finished fudge from the pan. I’ve never had a problem with that. Maybe because I lift the fudge with its waxed paper lining a couple of times in the cooling process. (Taking it out of its comfort zone—good for people, good for fudge is my theory!) Other people mentioned they grease the pan with butter or cooking spray before lining it with waxed paper. If you’ve made refrigerator type fudge before you may have your own favorite trick. If you’d like to share in the comments, I’d love to hear them!
There are three variations. One is the Traditional Candy Corn: Trim one edge of the fudge so you have a clean straight cut. Make an inch thick slice all the way across the chilled fudge. Lay the strip on your cutting board so the layers are visible and begin cutting triangles. Every other triangle will have the white layer on top and the yellow at the point, but I guarantee only you and I will notice that when it is on the plate! J Variation Two: Press peanuts into the top of the last layer. This is a play on the popular peanut and candy corn mix. I like this best for taste because I like nuts, first of all, and the saltiness of the nuts counteracts the sweetness of the fudge just like it does for the “real” candy corns. Variation Three: Figure out where you plan to make your cut for fudge pieces. Press a line of candy corn into the top and cut the finished fudge so that a candy corn adorns the center of each piece.
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