This post is sponsored by Dixie Crystals in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
As soon as the weather begins to cool down I begin to think about Halloween. I think Halloween is one of the most fun days in the year. When else do you get to dress up and pretend you are someone or something else and get candy too?
As soon as the 1st of October is here, I start to sneak little Halloween decoration into my home decor. I also head in the kitchen and start to make sweets and treats. A couple of my favorite things to make are cookies and candy.
We host a small get together at our house on All Hallows Eve. We all dress up and take turns passing out candy to the children who stop by. Everyone brings savory snacks and I am in charge of the sweet treats. Every year I make something different.
This year, I looked and looked for the perfect recipe. I wanted to make something a little different than normal. I knew it would have to be a finger food since we would all be busy passing out candy and commenting on the cute children in their costumes.
Candy corn fudge is what I finally decided on. I don’t know about you, but when I see candy corn, I immediately think of Halloween.
Making fudge the old fashioned way is the best. I find comfort in standing over a big pot of bubbling sugar and stirring and stirring until it reaches just the right temperature. I often think about my Grandmother making candy and pies and cookies and smile at the memories of watching her in her kitchen. I hope one day my daughter will have these same memories of me.
Here are a couple tips when making candy corn fudge:
- Buy the best ingredients, (I used Dixie Crystal Sugar)
- Buy a candy thermometer (it will make your candy making experience easier)
- Use a heavy bottomed pot
- 1 1/2 cups Dixie Crystal Sugar
- 1 7-ounce jar marshmallow cream
- 2/3 cup evaporated milk
- 2 Tablespoons unsalted butter
- 2 cups candy corn
- 1 cup white chocolate chips
- Line 8-inch square pan with aluminum foil, extending foil over edges. Butter the foil. Set aside.
- In a large heavy bottom pot, combine marshmallow cream, sugar, evaoprated milk and butter. Bring the mixture to a boil over medium-high heat. Cook, stirring constantly, until the mixture reaches a soft ball stage (235 º on a candy thermometer). This will take 10 to 15 minutes.
- Remove from heat and stir in white chocolate chip pieces. When they have completely melted, stir in candy corn. The mixture will get hard to stir. Immediately transfer to the foil-lined pan and smooth the top until even. Press candy corn pieces on top, if desired. Let cool for about 2 hours before cutting.
I hope you will give this recipe a try. I know the candy corn fudge will take a little bit of time to make, but it will be worth it.
You can find more recipes and information on Dixie Crystal at these social media channels; Pinterest, Twitter, Facebook, Instagram and Google+ Make sure you stop by and see what else they have cooking.
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- Bloody Broken Glass Cupcakes by Run DMT
- Buttercup Squash Pie Bites by Magnolia Days
- Candy Corn Iced Sugar Cookies by Chocolate Chocolate and More
- Cauldron Cupcakes by Big Bear’s Wife
- Gluten Free Tombstone Treats by Gluten Free Crumbley
- Halloween Candy Brownies by Desserts Required
- Halloween Chocolate Gingerbread House by Recipes Food and Cooking
- Halloween Pumpkin Coconut Bars by Lifestyle Food Artistry
- Homemade Candy Corn Marshmallows by An Appealing Plan
- Jack o’ Lantern Cupcakes by Cosmopolitan Cornbread
- Mummy Chocolate Cupcakes by Family Foodie
- Pumpkin Bread Pudding by Recipe for Perfection
- Pumpkin Pie Puff Pastry Coffins by Ruffles & Truffles
- Pumpkin Spice Fudge by Runner’s Tales
- Pumpkin Whoopie Pies by Midlife Road Trip
- Spicy Little Devil’s (Food) Cupcakes by The Crumby Cupcake
- Spiderweb Brownies by Life Tastes Good
Special Feature: Flavoring Sugar plus Halloween Sweets Recipes
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