When I made the pumpkin fudge I shared with you a little bit ago, I also made this Halloween Layered Fudge. This fudge is so simple to make. If you can use a microwave and can stir then you can make this fudge. I got it from a Taste of Home Halloween magazine my mom had.
This recipe is also very festive. I was thinking about how you could change it according to different holidays. Just change the color and flavor of extract you use. I thought it would be great for Christmas if you used peppermint extract and either red or green food coloring. For Easter you could use almond extract and pink food coloring. There are so many variation you could do.
The recipe also said to use paste food coloring. I didn’t have any in the house, so I used gel food coloring. I think I could have gotten a much brighter orange had I of used paste. Also, I would recommend getting the paste. Mine turned out more of a peachy orange than a bright pumpkin orange. This fudge was my husband’s favorite. He said it tasted just like an orange stick.
- SEMISWEET CHOCOLATE CHIPS
- SWEETENED CONDENSED MILK
- WHITE CANDY COATING (ALSO KNOWN AS ALMOND BARK)
- ORANGE EXTRACT
- ORANGE PASTE FOOD COLORING
- 1 tsp. butter (used to grease foil)
- 2 cups (12 oz.) semisweet chocolate chips
- 1 can (14 oz.) sweetened condensed milk, divided
- 8 ounces white candy coating (also known as almond bark)
- 1/4 tsp. orange extract
- 2 to 4 drops orange paste food coloring
- Line an 8 inch square pan with foil. butter foil and set aside.
- In a microwave safe bowl, heat chocolate chips and 1 cup of the sweetened condensed milk on high for 30 seconds; stir. Repeat (I did 15 sec intervals) until chips are melted and mixture is smooth. Pour into prepared pan and chill for 10 minutes.
- After 10 minutes, in a microwave safe bowl, melt candy coating with remaining sweetened condensed milk. Stir in extract and food coloring. Spread over chocolate layer.
- Chill for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1 inch squares.