The best way to cure your Halloween candy hangover is with more chocolate! Use this recipe to turn your leftover candy into decadent chocolate fudge!
Are you drowning in leftover Halloween candy right now?
In my house, the good Halloween candy always goes fast. Reese's and Kit-Kats disappear at light speed. The other chocolate bars - Butterfingers, Twix, Snickers - never last long either. Then the chewy candies like Skittles and Starbursts start to disappear, until only the packs of Smarties are left. Does anyone actually like Smarties? Can we all just agree that they're not good and stop including them in the giant bags of mixed Halloween candy?
Anyway, I'm guessing that you still have a few candy bars leftover from the holiday. I did give you two reminders on Instagram (here and here) to save some Halloween candy for today's recipe, after all. Don't be ashamed if you accidentally ate all the good chocolates already. Just run out and buy a bag of leftover Halloween candy on sale, because you're not going to want to miss out on this chocolatey treat!
This classic chocolate fudge is stuffed with all the best chocolate candies (I used Reese's peanut butter cups, Butterfingers, and Kit-Kats, but you can use whatever chocolates you like) and topped with a dark chocolate drizzle. It's basically Halloween on steroids. It's rich, and decadent, and oh so chocolatey! And since we're already on sugar overload this week, what's the harm in enjoying some fudge, too?
[recipe title="Halloween Candy Fudge" servings="36 (or 64 bite-sized servings)"]
for the fudge:
4 cups sugar
6 T cocoa powder
2 cups milk
2 T unsalted butter
2 tsp vanilla
for the topping:
candy (I used Reese's peanut butter cups, Kit-Kats, and Butterfingers.)
2 T dark chocolate chips
1 tsp coconut oil
Note: A candy thermometer is highly recommended for this recipe.
Line an 8x8-inch pan with parchment paper and spray the paper lightly with cooking oil.
In a stock pot mix sugar and cocoa powder. Add milk and stir to combine.
Place the pot on the stove and bring the mixture to a boil over medium heat. When the mixture begins to boil, add the butter. Let the mixture continue to boil without stirring until it reaches 230°F. (During this time, the mixture will be come a caramel color and bubble up, and then it will become a darker brown and begin to shrink back down into the pot. You'll know the mixture is ready when it becomes a darker brown color and shrinks back down into the pot, which should happen as the mixture reaches 230°F.)
Remove the pot from the heat and stir the fudge for a minute as it begins to cool. As soon as you notice the mixture beginning to thicken (after about 30-60 seconds), add the vanilla and stir to combine. Continue to let the the fudge cool in the pot, stirring occasionally as it thickens. Chop your candy into smaller pieces using a sharp knife during this time.
When the fudge has cooled to around 160°F (after about 30 minutes), it will be much thicker but still able to be poured. At this time, pour the fudge mixture into the prepared pan and spread it gently so the corners of the pan are filled. Gently press the chopped candy into the top of the fudge. Let the fudge cool for a few hours or overnight until it's completely firm.
When the fudge is firm, remove it from the pan by lifting out the parchment paper. Place the fudge on a cutting board and slice it into squares using a sharp knife.
In a small dish, microwave the chocolate chips at 15 second intervals on 50% power, stirring after each time, until they are melted. Add the coconut oil to the chocolate and stir to combine. Using a spoon, drizzle the melted chocolate over the fudge. Allow the drizzled chocolate to harden before serving.
Store fudge in an airtight container between pieces of wax paper for up to a week.