- 3 cups semi-sweet milk chocolate chips (although dark chocolate chips work well too)
- 2 Terry’s Chocolate Oranges (alternatively, if you can’t find orange flavored chocolate, you can use an additional 2 cups semi-sweet chocolate chips with 1/4 TSP orange extract)
- 1+ 1/2 can sweetened condensed milk
- 3 TBSP butter
- 2 TBSP corn syrup
- 4 TBSP powdered sugar
White chocolate fudge recipe:
- Start by preparing your decorations and flavorings. If using jelly sweets, be sure that these are cut up into bite-sized chunks so that the fudge can be easily sliced through once it has set.
- Next, measure and add the semi-sweet chocolate chips and chocolate oranges to the bowl with the can of condensed milk.
- Place in the microwave, set to a high heat for 40 seconds, and stir to combine using your silicone spatula. You will want to repeat this step of heat stirring until the chocolate is fully melted.
- You can start on the white chocolate layer when the chocolate has melted. In the medium bowl, do the same for the white chocolate chips (repeating step 3).
- Now that both chocolate mixtures have entirely melted, you can add in the butter, corn syrup and powdered sugar.
- For the semi-sweet chocolate mixture, you can add in the jelly sweets and mini marshmallows. Stir thoroughly until all combined, and pour and pat into the prepared pan.
- Take your separate mixing bowls and begin to portion the white chocolate fudge mixture evenly and stir in your food color. If you’re using one color, you can use the original mixing bowl.
- Layer the assorted fudge colours onto the chocolate orange layer, and start to decorate with the Halloween sprinkles (we like to use black sprinkles for added creepy effect). You can even use white melted chocolate to pipe on cobwebs for added spooky vibes.
- After decorating to your heart’s content, let the fudge cool completely at room temperature before placing your square pan into the fridge to firm up for 2-3 hours.
- When the fudge has set, you can put it onto a chopping board and cut it into 64 pieces using a sharp knife. Be careful, as you will be cutting into hardened jelly sweets and chocolates.
- Store in an airtight container for up to 2 weeks.