This post and recipe was created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

Candy Corn Fudge – white chocolate fudge with mini candy corn and salted peanuts. The perfect sweet and salty treat for Halloween!

Candy Corn Fudge - white chocolate fudge with mini candy corn and salted peanuts. The perfect sweet and salty treat for Halloween!

You guys, it’s #HalloweenTreatsWeek! 

The lovely and incredibly talented Angie of Big Bear’s Wife organizes #HalloweenTreatsWeek every year and I am so excited to be participating. There are 40+ bloggers sharing delicious and fun Halloween treats this week and I’ve got the full list of everyone’s first recipe down below. 

My first post for the week is Candy Corn Fudge and I’ve been dying to share it for weeks now.

Y’all know I love all things sweet and salty so I mixed candy corn with salted peanuts and put in in a white chocolate fudge. I love everything about it. The saltiness of the peanuts keep it from being too rich and sweet and I just love when you slice into it and can see a full piece of candy corn. It’s just so pretty. 

If you love candy corn but want something besides fudge, I have Caramel Corn Treats that are also a great sweet and salty treat. 

And if you want more fudge recipes, try my Maple Bacon Fudge or Pumpkin Pie Fudge!

Click for the full recipe

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One way I know that I am getting old is that I no longer like candy corn.

Like, it was only a couple years ago that I had one of my friends over to make those homemade butterfingers out of candy corn because our husbands said they didn’t like candy corn and we were all “WUT?! YOU DON’T LIKE CANDY CORN?!”

So obviously, we needed to trick them into eating (and enjoying) candy corn.

But now, bleh.

I even bought all those fun ones that came out this year. Pumpkin Spice, Caramel something-or-another, S’mores.

Nope. Hated all of them.

But I do love regular foods dressing up to look like candy corn. I made these cookies a few years ago and I absolutely had to make these Candy Corn Pudding Pops this year because I’m currently eating Fudgesicles like it’s my job and I figured these were kind of close to that.

Super simple – you use box pudding mixes and then you just layer them in popsicle molds and freeze overnight. These don’t taste like candy corn (if you can find candy corn pudding, go for it) but I used a cheesecake pudding for the white layer (white chocolate would also work) and then french vanilla with food coloring for the other two layers.

They turned out super cute and my kids were obsessed.

Click for the full recipe

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Halloween is one week away! Are you ready?! I think we are – bought the costumes, bought the candy, ate all the Snickers and Twix, so yeah… I think we’re ready. Now all I have left to do is share some Halloween ideas with y’all!

And this is the first one. Remember those candy corn cookies I did last year? These are like those but swirly! They’re just as easy too. You start with a batch of sugar cookie dough (you could buy the rolls of cookie dough if you want) and dye the dough. Then you stack them on top of each other, roll them up, and slice. See, real easy and real cute!

My kids were so excited by these but they were pretty sad that they didn’t taste like candy corn. ha! Maybe one day someone will make a candy corn extract for things like this.

Candy Corn Roll-Up Cookies
Ingredients
  • 1 cup butter softened
  • 1 1/2 cups powdered sugar
  • 1 egg
  • zest of 1 orange
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/8 teaspoon orange gel food color
  • 1/8 teaspoon yellow gel food color
Instructions
  1. In the bowl of a mixer fitted with a paddle attachment, beat butter and powdered sugar until light and fluffy; add egg and orange peel and beat until combined. Sift in flour, baking soda and cream of tartar; beat until just combined.
  2. Divide dough into thirds. Tint one portion orange and one portion yellow; leave remaining portion plain. Flatten each portion into a disk. Wrap in plastic wrap; refrigerate 20 minutes.
  3. On separate sheets of waxed paper lightly dusted with powdered sugar, roll each portion of dough into 12x9-inch rectangle. Place orange rectangle on top of yellow rectangle. Top with plain dough rectangle. Starting on a long side, roll dough into a cylinder. Wrap in plastic; refrigerate 1 hour.
  4. Heat oven to 375F. Use a very sharp knife to cut dough into 1/4-inch slices. Place on parchment lined baking sheet about 1 inch apart.
  5. Bake 7 to 8 minutes or until edges are set. Cool on baking sheet for 1 minute before moving to a wire rack to cool.
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