Recipe: Candy Corn- Pretzel Fudge

Happy October! October is the absolute best month of the year. I’m sure many of you agree with me. I love everything about the month- the cooler weather, pumpkins, falling leaves, and of course Halloween.

I no longer go all out decorating my house for Halloween like I used to, but I still like to make a few special Halloween treats throughout the month. Candy Corn is one of the few candies that doesn’t tempt me, but I love the way it looks. (Although, I must say I am tempted by this Candy Corn Martini.)

This Candy Corn-Pretzel Fudge is both easy to make and extremely festive looking. Perfect for any Halloween gathering. If you like sweet/salty combos and you like candy corn- this fudge is for you.

The original recipe from Woman’s Day had dried cherries in it too, but I couldn’t imagine cherries and candy corn tasting good together, so I left them out.

Candy Corn-Pretzel Fudge

• 1 (8-oz) package cream cheese, room temperature
• 2 cups confectioners’ sugar
• 2 teaspoons vanilla extract
• 3 cups white chocolate chips
• 2 cups broken pretzel pieces
• 1 cup candy corn

1. Line an 8-inch square pan with parchment paper, letting paper extend up and over sides.
2. Beat cream cheese and confectioners’ sugar using an electric mixer about 2 minutes. Mixture should be smooth. Beat in vanilla.
3. In a double-boiler or a pan with a very thick bottom, melt the chocolate. Keep the heat low and stir frequently so the chocolate does not burn.
4. Add melted chocolate to cream cheese mixture and beat until smooth, 1 to 2 minutes. Fold in the pretzel pieces.
5. Pour mixture into prepared pan. Top with candy corn. Refrigerate until firm, at least 2 hours and up to 2 days. Transfer to cutting board and cut into 1-inch squares.

Source: slightly adapted from Woman’s Day Magazine

Linked up at Mandatory Mooch , Mom on Timeout, and Michelle’s Tasty Creations