This Halloween Fudge is orange and black and perfect for your class party!
Halloween has been woefully neglected so far this year. I know, I know. It’s only October 9. But, really, that’s like December in blog months. I’m very behind!
My house isn’t decorated. My Halloween decorations are still tucked firmly in the closet.
Jordan has a Halloween costume…by chance. Remember that cheer/dance uniform I got her (the one that spawned this post)? She’s going as a HS dancer for Halloween. Provided she doesn’t change her mind, that’s done at least.
I haven’t made cutesy treats. I haven’t even come up with any cutesy treats! Unless you think orange and black fudge is pretty cute?
I do, so we’re calling it. I made a Halloween treat!
This fudge is super easy to make. You’d think it wouldn’t be (I thought it wouldn’t be) but it is! Thanks to my friend Jocelyn, who makes the best layered fudge (check out her Neapolitan), it really is totally doable!
Yes you have to get two pans dirty. But it’s worth it!
This fudge starts with one key ingredient: Halloween Morsels!
These Halloween moresels from Nestle! You can find them at Walmart and Target. At Walmart I found them with the baking items, at Target I found them in the Halloween section.
It takes a few minutes, but you separate the colors into two piles: orange and “black” (semi-sweet). Then you make two batches of fudge, one orange and one black!
How to make Halloween Fudge:
- For the “black” or semi-sweet layer, you add enough additional semi-sweet chocolate chips to make a total of 1 and a ½ cups. The Nestle bag has about 1 cup of semi-sweet, so you only need to supplement about a ½ cup.
- The orange was just shy of 1 cup. I supplemented with white chocolate chips, enough to make 1 and a ½ cups.
- The fudge is made the “easy” way, with sweetened condensed milk. Do the fudge you want on the bottom layer first. You don’t have to put black on the bottom, do what you prefer!
- Once the bottom layer is chilled for about 10 minutes, you make the top layer and smooth it on gently. Then I topped mine with candy corn, to make it even cuter.
Note: if you can’t find the Nestle chips, you can use Wilton candy melts in orange. You can find those at the craft store (Michaels, Hobby Lobby, etc.) If you can’t find those, you can use vanilla almond bark or Candiquik (in the baking aisle at places like Walmart) and color it with candy color (NOT food coloring). I think they have candy color at Walmart, but they for sure have it at craft stores.
This fudge will be perfect for your Halloween parties. Class parties too – Jordan loved it!
And, er, if you’re from San Francisco…this is perfect for baseball. Or anyplace where the Football team is orange and black!
- 12 ounces (1 bag) Nestle Toll House Halloween Morsels
- 1/2 cup semi-sweet chocolate chips or a little more
- 1/2 cup white chocolate chips or a little more
- 14 ounces sweetened condensed milk (1 can) divided
- 1 teaspoon vanilla extract divided
- 24 pieces candy corn or more if you want smaller fudge pieces
- Line an 8” square pan with foil and spray with cooking spray.
- Open the bag of Nestle Toll House Halloween Morsels and separate the orange pieces from the semi-sweet ones.
- Starting with the semi-sweet morsels from the Halloween mix, measure how many were in the separated pile and add enough semi-sweet chocolate chips to make 1 and ½ cups total. (You will get about 1 cup from the Nestle package, and will need to add about ½ cup extra chocolate chips.)
- Add the semi-sweet chips to a pan with ½ cup sweetened condensed milk. Heat over low heat, stirring constantly, until smooth. Remove from heat and stir in ½ teaspoon vanilla. Spread in prepared pan using an offset spatula (or, if you’re careful, spray your hands with cooking spray and press to fit - be careful the mixture is hot!)
- Place in the refrigerator to chill for 10 minutes before starting the second batch.
- Measure how many orange chips were in the separated pile and add enough white chocolate chips to make 1 and ½ cups total. (You will get about 1 cup from the Nestle package, and will need to add about ½ cup extra white chocolate chips.)
- Add the white chips to a pan with the remaining ½ cup sweetened condensed milk. Heat over low heat, stirring constantly, until smooth. Remove from heat and stir in ½ teaspoon vanilla. Spread carefully over semi-sweet layer with an offset spatula. Immediately press candy corn in the top. I did 4 rows of 6. Use more or less depending on the size of your fudge.
- Chill to harden, slice, and serve at room temperature.
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: October 9, 2013