They're at it again, the Evil Candy Corn... tempting me, mocking me, they know I have no self control when it comes to Halloween Mix. Just the whiff of candy corn gets me all a tither! Everywhere I look is Pumpkin Latte/bread/muffins/ice cream/gelato. Don't get me started on the Cinnamon Cheesecake or the Apple Dumplings or Warm Cider... that has to be served with Pumpkin Deliciousness. If you are weak like me, turn away... click and go back home. Do not read any further...
I warned you!
Candy Corn Fudge (Pillsbury Halloween Magazine, October 2005)
1 bag (12 oz) white vanilla baking chips (2 cups), melted
2 cans (16 oz each) vanilla ready-to-spread frosting
1 bag (10 oz) butterscotch chips (1 3/4 cups), melted
Yellow food color
Red food color
48 pieces candy corn (or pumpkin candy as shown here)
Line 13×9-inch pan with foil; butter foil. In large bowl, mix melted vanilla baking chips and 1 can of the frosting until well blended. Spread 1/3 of mixture evenly in pan.
In another large bowl, mix melted butterscotch chips and second can of frosting until well blended. Stir in 1/2 teaspoon yellow and 1/2 teaspoon red food color until mixture is orange and well blended. Spread orange mixture over white layer in pan.
If remaining 2/3 of white mixture has set up, heat in microwavable bowl in microwave on medium-high for 1 minute until melted and smooth, stirring occasionally. Stir in 1/4 teaspoon yellow food color until mixture is bright yellow and well blended. Spread over orange layer in pan. Refrigerate until firm, about 1 hour.
Use foil to lift fudge from pan. Turn white side up; peel off foil. Cut into 8 rows by 6 rows. Press 1 piece of candy in center of each square. Store in refrigerator.