I used to work at a bulk foods store, and come Halloween, I would go crazy over the candy corn. And the mellocreme pumpkins. And the mellocreme harvest mix.
So much so that I literally made myself sick. Really sick. Like so sick, I couldn’t look at candy corn with out getting queasy.
Even now, several years later, I can only eat it in small doses.
So what do I decide to do?
Oh… only put it in some fudge.
Chocolate Candy Corn Fudge
(it made for me 1 5×7 pan however it made fairly thick fudge. If you want a thinner fudge you could use and 8×8 pan)
- 1 c chocolate chips ( I used dark chocolate)
- 1 c orange candy coating wafers (like Merckens)
- 1 can sweetened condensed milk
- 1/4 c candy corn, roughly chopped
- extra candy corn or pumpkins to garnish ( optional)
- Line your pan with parchment paper, making sure that it hangs over the sides, then grease.
- In a microwave safe bowl, combine the chocolate chips and half the can of milk ( about half a cup). Microwave in 30 second intervals, until smooth.
- Spread the mixture into the bottom of the pan, and let chill for about 10 minutes
- Meanwhile, in another microwave safe bowl, melt the candy wafers and the other half of the milk in thirty second intervals until smooth.
- Stir in the chopped candy corn, then spread over the chocolate layer.
- Top with the extra candy corn or pumpkins, about 1 for every square of fudge you will cut.
- Let chill for a couple hours.
- Remove from the pan and slice into squares, cleaning the knife after every cut ( it can get sticky)
- Keep any left overs in the fridge.
adapted from Taste of Home
So I have just come to realize that I haven’t posted anything in a week. Oops…
To be honest though, I haven’t made anything in a week.
However, since Mr. Ginge has been on a zombie movie kick all day, I was in a halloween-ey mood. And a chocolate mood. How suiting.
What’s great about this recipe is that really you can customize it any way you want, with your favorite chocolate and your favorite candies. Plus it is super quick and easy!
Halloween-ey Candy Bark:
- 1 pkg dark chocolate chips
- 1 cup orange candy moulding wafers (like Merckens)
- Candy corn
- Chocolate covered caramels
- Orange and black sprinkles
- Line a sheet pan with parchment paper and set aside.
- In a microwave safe bowl, melt the chips, 30 seconds at a time until smooth and completely melted. Alternatively you could melt them in a double boiler.
- Once melted spread evenly over the prepared sheet.
- In another microwave safe bowl ( or over another double boiler) melt the candy wafers, in 30 second intervals until smooth.
- Drizzle over the chocolate, swirling with a fork if necessary.
- Dot the top with candy corn and the chocolate covered caramels, the sprinkle with the sprinkles.🙂
- Set in the fridge for about an hour or so, so that it can firm up.
- Once it has set, smash it into a bunch of pieces.
On another note, we took a road trip out to a winery abut 45 minutes outside of town with some friends yesterday. Along with some wine, I picked up an AWESOME apron ( I love aprons).
These are totally words I live by. (You should see my kitchen some days!)
Winter is sneaking up on me and I’m not sure I like it.
A couple weeks ago, I passed a truck with a snow plow ready to go on my way home.
Last night, I somehow ended up with three new Christmas decorations. Some how I think it has something to do with getting lost in the holiday section at Canadian Tire for half an hour.😀
And this morning, I had to scrape frost off of my car!!!!
Seriously, look at that frost.
We haven’t even passed Thanksgiving!!! (Not that we have long to wait!)
And because Thanksgiving is this weekend for my fellow Canadians, and because I am avoiding cleaning the disaster that is my kitchen, I thought I would share with you a recipe for cranberry sauce.
Now them cranberries,they have a bad rap. The can shaped gel is often neglected on the table and frequently lost in the back of the fridge. Or at least that was the story at my house. And then last year I decided to make my own cranberry sauce. It went over so well that I made it again for Christmas. And then again at Easter. It was a game changer. And you wouldn’t believe how easy it is!
You'd think since I run this blog, I would remember my camera and not be forced to use my phone :S
makes about 2 1/2 cups
- 1 pkg cranberries ( fresh or frozen and thawed), about 3 cups
- 3/4 c sugar
- juice of 1 lemon + enough water to make 3/4 c
- 1 tbsp lemon zest
- 1 tbsp cinnamon
- Wash up your cranberries and pick out any little stick or stems and set aside.
- In a medium saucepan, combine the sugar and the water. Bring to a boil, stirring to help dissolve the sugar.
- Once it’s boiling dump in the cranberries and the zest, then return to a boil.
- Turn the heat down to medium-low, and let simmer for about 10 minutes. You’ll start hearing the berries pop and burst open. Give it a stir, remove it from the heat, then add the cinnamon ( I swear this makes the sauce)
From here you can transfer it to a bowl or container and let cool or if you are so inclined, fill some hot sterilized jars, and process in a water bath canner for 15 minutes.
You will never look at cranberries the same.