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Halloween Layered Fudge Recipe

Halloween Layered Fudge Recipe

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
TOTAL TIME: Prep: 15 min. + chilling YIELD:64 servings

Ingredients

  • 1 teaspoon butter
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk, divided
  • 8 ounces white candy coating
  • 1/4 teaspoon orange extract
  • 2 to 4 drops orange paste food coloring

Directions

  • 1. Line an 8-in. square pan with foil; butter foil and set aside.
  • 2. 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.
  • 3. 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.
  • 4. Chill for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1-in. squares. Yield: about 2 pounds.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

1 piece equals 64 calories, 3 g fat (2 g saturated fat), 2 mg cholesterol, 8 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Reviews for Halloween Layered Fudge

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MY REVIEW
Reviewed Oct. 31, 2015

"This recipe was exactly what it promised. An easy to follow recipe with a festive halloween touch. I was a bit worried when it seemed there was a lot less milk left over for the melting of the second batch, but it melted quite smoothly and I had no issues. The only substitute I made was white chocolate chips rather than candy coating."

MY REVIEW
Reviewed Oct. 6, 2015

"To all the folks out there who are NOT diabetic informed! This recipe IS DIABETIC FRIENDLY!!! With only 9 grams of carbs. it is not that bad compared to other sweets out there. Let me say again what others have. Diabetics CAN have some sugar!! Just not very much it's all about choices and exchanges. The nutritional facts state you can exchange 1/2 starch, 1/2 fat which means for this piece of fudge I have to give up 1/2 starch like bread and a 1/2 serving of fat like butter. I have been diabetic for years now and occasionally I DO eat some candy I just don't eat other things that day. I thoroughly enjoyed a couple of pieces of this fudge and still maintained my diabetic diet!!"

MY REVIEW
Reviewed Oct. 25, 2014

"This was so easy and took such little time. It will be a nice addition to the other Halloween treats plus it's delicious! As others suggested it would be nice to use red or green for Christmas. This is definitely a keeper."

MY REVIEW
Reviewed Oct. 22, 2014

"I tried this recipe for the first time! I used two packages of Make and Mold candy wafers: Chocolate Truffle and orange-colored vanilla wafers. I did use the sweetened condensed milk as recipe instructed, but I used a double boiler to prepare this fudge. I DID ad about 2 tsp. to 1 Tbsp. more of evaporated milk-just enough to keep orange layer spreadable! I kept the orange extract as is and omitted the food coloring since I already had the candy wafers available! I didn't use chocolate chips! This IS a great recipe for a Halloween treat! I covered the fudge after adding orange layer to the chocolate layer and then I chilled fudge until firm! I did chill the chocolate layer 10 minutes as recipe stated! delowoenstein"

MY REVIEW
Reviewed Oct. 29, 2013

"Embarrassed to admit I actually had a little trouble with this. The top layer was quite thin and really hard to spread on the fudge layer. The 14 oz can of sweetened condensed milk had very little left in it after I used the 1 cup for the bottom. I used vanilla candy coating and melted it in the microwave. Did I over-heat it? Under-heat it? Help! (It is tasty)"

MY REVIEW
Reviewed Oct. 26, 2013

"I am thinking of making for Christmas using red and cherry extract in place of the orange."

MY REVIEW
Reviewed Oct. 25, 2013

"The orange extract is a nice touch."

MY REVIEW
Reviewed Dec. 26, 2011

"Did not get this recipe made for Halloween. Used cinnamon flavoring. Next time I will use more the 1/4 tsp extra. I also want to try rum extract."

MY REVIEW
Reviewed Oct. 28, 2011

"super sweet! but kids loved it"

MY REVIEW
Reviewed Oct. 22, 2011

"To those that think diabetics can't have candy: I've had diabetes all my life. We can eat everything other people eat. it's all about serving size and swapping one thing for another. All sugars are carbs and are identical to all other carbs. You can swap a sweet item for a slice of bread. Or for a serving of potatoes or rice. Carbs are carbs. A small piece of this is good for the soul and worth foregoing a slice of bread! Love this recipe. Made it for friends and all were delighted."

MY REVIEW
Reviewed Oct. 20, 2011

"This recipe was so easy to make and everyone liked them."

MY REVIEW
Reviewed Oct. 19, 2011

"My grandchildren loved this and I made it just before our party. Couldn't be easier. How about with sprinkles, or red for Christmas, green for St. Patrick!"

MY REVIEW
Reviewed Oct. 15, 2011

"[quote user="Pattiess"]

What is candy coating?
[/quote]
Candy coating can be found in two places in your grocery store.  You can find candy disc's in a multitude of flavors in the bulk section of your grocery store.  Typically in both bulk and prepackaged form.
wafers
Or you can find something called Almond bark (I'm not sure why it's called Almond, I don't believe there's almonds in it) in your stores baking isle.  It typically comes in milk & white.
bark"

MY REVIEW
Reviewed Oct. 14, 2011

"What is candy coating?"

MY REVIEW
Reviewed Oct. 14, 2011

"Gave this 5 stars as to not cause rating to drop. . . but, how in heavens can this be diabetic friendly when there is sooooo much sugar in it? My husband would NEVER put anything in his mouth containing this amount of sugar. I think someone needs a dietician's lesson in what all these sweets will do to a diabetic."

MY REVIEW
Reviewed Oct. 13, 2011

"What is the candy coating? Is that white chocolate "bark" that is used in a lot of Christmas candies?"

MY REVIEW
Reviewed Oct. 13, 2011

"I was reading the reviews and one of them said "how can this possibly be diabetic friendly when it is all sugar?"

People with diabetes can eat what they want. Sugar yes. The deal is the SERVING SIZE when counting the carbs. They cannot have very much, but pending on their meal plans a small piece can be included as a treat now and again."

MY REVIEW
Reviewed Oct. 13, 2011

"To the person who asked about what to use in place of orange dye, I wonder if a tad of orange jello would work? Maybe red jello for Christmas time?"

MY REVIEW
Reviewed Oct. 13, 2011

"Good recipe, but I totally agree with HardenAllenGirl that this is NOT DIABETIC FRIENDLY"

MY REVIEW
Reviewed Oct. 13, 2011

"How can this possibly be diabetic friendly when the entire recipe is sugar?"

MY REVIEW
Reviewed Oct. 13, 2011

"I tried the recipe as is first and it was OK but seemed to be missing something so I tried again. Seond time I exchanged the chips for Dark chocolate, 70% and the candy coating for white chocolate. I added roasted walnuts, chopped, in half of the recipe and chopped roasted almonds in the other half. Just a slightly different taste and texture but still good. Depends on your tastes. Gonna try again this time with the Mango."

MY REVIEW
Reviewed Oct. 13, 2011

"haven't made it yet, but would love to see nutritional info since it is "diabetic friendly" which is wonderful! Quick note to "natermom" ... to make natural orange food coloring at home, use juiced carrots,

tumeric powder, or warm-water soaked/bloomed saffron."

MY REVIEW
Reviewed Oct. 13, 2011

"Since I don't use any food coloring in desserts, what can I use to make it orange? Thanks."

MY REVIEW
Reviewed Oct. 13, 2011

"wonderful!!!!! can also change it by useing mint or or what ever"

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