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Halloween Fudge

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes about 64 small squares.
Category
Candy
Course
Desserts
Occasions
Halloween
Preparation Method
Cook
Sources
Yankee Magazine's Great New England Recipes

This is the real, unadulterated chocolate fudge recipe. The candy corn is not baked into the fudge; it’s just an optional topping for a festive touch. Feel free to omit if you wish.

Kids from miles around would come to our doorstep on Halloween, looking for this luscious fudge that they’d come to expect. 

See 10 more amazing Halloween recipes.

Ingredients
1 tablespoon butter
2 cups sugar
2/3 cup whole milk
2 squares (1 ounce each) unsweetened chocolate
1 teaspoon vanilla extract
1/2 cup chopped walnuts, or 1 heaping tablespoon peanut butter (optional)
candy corn, for topping (optional)

Instructions

  1. Butter a baking dish and set aside.
  2. Melt butter in a heavy saucepan. Add sugar, milk, and chocolate, and stir constantly until chocolate is melted. Boil for 13 minutes on medium-low heat, stirring occasionally.
  3. Remove from heat, add vanilla (and walnuts or peanut butter, if using), and beat until creamy. Work quickly. Pour at once into a prepared baking dish, cool slightly, and mark into squares. 
  4. Add candy corn (if using) on top before you let the fudge completely cool.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<a title="View user profile." href="/author/editors">The Editors</a> Tue, 10/20/2020 - 16:35

Hi, Jackie. Normally, as you know, one square of baking chocolate is equal to 1 oz. If you are unsure, perhaps you can try using a kitchen scale to be sure.

 <span>Angela</span> Wed, 10/30/2019 - 08:55
I tried this recipe and it worked great. Thank you for sharing such an easy recipe. As it stands, I am not much of a baker but even I was able to do this without issue. Thanks again and looking forward to trying more recipes.
<span>Lex</span> Wed, 10/25/2017 - 21:17
How many ounces of unsweetened chocolate is 2 squares?
<span>Judy Vallas</span> Wed, 10/30/2019 - 17:33
I looked it up. Bakers Choc. always weighed one ounce per square but has recently changed to 1/2 oz. - so do we use the old standard or the new?
<a title="View user profile." href="/author/editors">The Editors</a> Thu, 10/26/2017 - 13:28

That is 2 ounces, Lex. Each square is 1 ounce. Enjoy!

 <span>Carol Fitzpatrick</span> Wed, 10/19/2011 - 10:16
The recipe doesn't specify what size pan you should pour the fudge into.
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 10/31/2012 - 11:21
For best results, use an 8x8-inch pan.
<span>Njliberty</span> Fri, 10/29/2010 - 21:10
I've made fudge many times before, but this recipe was a complete failure. After boiling it for 13 minutes, taking it off the heat, and adding the vanilla, it seized almost as soon as I started beating it. It welded itself to the spoon and turned into a solid block of dry "fudge." I ended up having to chip it out and everything is soaking in my sink right now. The flavor was very good, but it did not work for me at all. It's back to my aunt's recipe for me.
<a title="View user profile." href="/author/editors">The Editors</a> Fri, 11/05/2010 - 10:30

We tested this recipe with no problems. We have made some slight changes to the instructions. Please note that you have to work quickly once the mixture is taken off the heat.