Candy Corn Fudge
October 22, 2017
"NOTE: Vanilla frosting not included in nutritional facts"
- Serving Size: 1 (29.4 g)
- Calories 116.9
- Total Fat - 5.8 g
- Saturated Fat - 3.6 g
- Cholesterol - 15.2 mg
- Sodium - 52.5 mg
- Total Carbohydrate - 4.5 g
- Dietary Fiber - 0.3 g
- Sugars - 2.5 g
- Protein - 0.3 g
- Calcium - 4 mg
- Iron - 0 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Line 13x9 pan with foil; butter foil.
In large bowl combine melted vanilla chips and 1 can of frosting and mix well.
Spread 1/3 of mixture in buttered foil lined pan.
In another large bowl, combine melted butterscotch chips and second can of frosting; mix well.
Add 1/2 tsp yellow and 1/2 tsp red food color; stir until mixture is orange and well blended.
Spread orange mixture over white layer in pan.
If remaining white mixture has set up, heat in micro until melted and smooth; stirring occasionally.
Add 1/4 tsp yellow food color and stir until mixture is a bright yellow and well blended. Spread over orange layer in pan.
Refrigerate 1 hour until firm.
Use foil to lift fudge from pan.
Turn white side up and peel off foil.
Cut into 48 pieces.
Press 1 candy corn in center of each piece.
Tips & Variations
No special items needed.