Halloweengravelfudgecandy Recipes
HALLOWEEN GRAVEL (FUDGE CANDY)
I got this recipe from the Better Homes and Gardens website. I placed the fudge "rock" candies in a crystal centerpiece, and then scattered a few pastic spiders for a quick Halloween decoration. I didn't eat the candy myself, but my kids said they were pretty good (and they were gone in a matter of hours, so they must have been pretty good). Even if you don't eat them, these are a handy treat to use for enhancing your Halloween decorating. Cooking time includes minimum chilling time. The recipe make about 2 1/4 pounds of candy, or about 80 rock-shaped fudge candies.
Provided by Northwestgal
Categories Candy
Time 2h30m
Yield 2 1/4 pounds, 80 serving(s)
Number Of Ingredients 9
Steps:
- Line a 9x9-inch pan with foil; set aside.
- In a medium saucepan, stir chips, canned milk, butter, vanilla and salt together over medium heat until melted.
- Remove pan from heat; stir in marshmallows just until blended. Spread mixture in foiled pan.
- With a thin metal spatula, swirl marshmallows through fudge until marshmallows are mostly melted. Cover and chill about 2 hours or until firm.
- After adequately chilled, scoop pieces of fudge with a small spoon and shape into small rocks. (The fudge will be sticky).
- Roll some of the fudge "rocks" in cocoa powder mixture and some in powdered sugar.
- Store rock candy in airtight container for up to 3 days.
- For a spooky graveyard scene, spread chocolate cookie crumbs on a platter. Arrange the rock candy on top, to resemble rocks in soil.
HALLOWEEN FUDGE
This has been a big hit at our past Halloween parties. I got it from www.kraftfoods.com You can make this any color you want to go with whatever holiday.
Provided by ratherbeswimmin
Categories Candy
Time 1h20m
Yield 36 pieces
Number Of Ingredients 7
Steps:
- Beat cream cheese in a large bowl with electric mixer on medium speed until creamy.
- Gradually add sugar, beating until well blended after each addition.
- Add white chocolate, vanilla, pecans, and food coloring; mix well.
- Spread in a foil-lined 8 inch square pan.
- Refrigerate 1 hour or until firm.
- Cut into squares.
Nutrition Facts : Calories 92.4, Fat 4.4, SaturatedFat 1.6, Cholesterol 6.9, Sodium 18.8, Carbohydrate 13.2, Fiber 0.3, Sugar 12.5, Protein 0.8
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