Description
Indulge in the rich and velvety Wicked Witch Fudge, a decadent chocolate treat with a hint of spooky charm perfect for Halloween or any special occasion. This fudge combines creamy chocolate, sweetened condensed milk, and butter, resulting in a smooth, melt-in-your-mouth confection that’s easy to make and sure to impress.
Ingredients
Fudge Base
- 2 cups semisweet chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
Optional Decoration
- Edible black food coloring or black decorating sugar
- Orange candy melts or sprinkles
- Halloween-themed edible decorations (e.g. candy eyes, witch hat sprinkles)
Instructions
- Prepare the Pan: Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal of the fudge.
- Melt Ingredients: In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, and butter. Stir constantly until the mixture is smooth and fully melted, ensuring no chocolate chunks remain.
- Add Flavoring: Remove the saucepan from heat and stir in vanilla extract thoroughly to infuse the fudge with a rich aroma.
- Pour and Smooth: Pour the smooth chocolate mixture into the prepared pan and spread evenly using a spatula.
- Decorate: If desired, sprinkle with edible black sugar, add orange candy melts drizzled on top, or place Halloween-themed edible decorations to enhance the spooky look.
- Chill: Refrigerate the fudge for at least 2 hours or until fully set and firm to the touch.
- Cut and Serve: Use the parchment paper overhang to lift the fudge out of the pan. Cut into 1-inch squares and serve.
Notes
- Use good quality semisweet chocolate chips for a richer flavor.
- For a smoother fudge, do not overheat the chocolate mixture to prevent it from seizing.
- Store fudge in an airtight container in the refrigerator for up to two weeks.
- This fudge does not require baking and is perfect for beginners.
- Variations can include adding nuts or a pinch of sea salt on top for texture contrast.
