This Wicked Witch Fudge is a a SPOOKY twist on old fashioned fudge. Vanilla fudge tinted green and topped with witch sprinkles make it a FUN TREAT for the holiday!

If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

This post is sponsored by Dixie Crystals as part of #HalloweenTreatsWeek. I received product but the recipe and comments expressed here are my own.

HOMEMADE FUDGE

Fudge is such a yummy sweet treat. I love the creamy, sugary, squares that I eat every holiday season.

I don’t know why, but I really only eat fudge during the holidays. I mean, fudge is delicious all year round and is so easy to make.

A lot of fudge recipes, the easy microwave versions use just two ingredients, sweetened condensed milk and chocolate.

I wanted to make my fudge the old fashioned way! This recipe doesn’t use sweetened condensed milk which I love. This is an old fashioned or traditional fudge recipe that you boil. It may have a few more steps, but it is totally worth it in the end.

To show you that fudge isn’t just for Christmas, I made a Halloween fudge recipe with marshmallow fluff that is not only festive but so cute with the adorable witch sprinkles I found!

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MARSHMALLOW FLUFF FUDGE INGREDIENTS

• Sugar
• Butter
• Evaporated milk
• Vanilla extract
• Marshmallow fluff
• White chocolate chips

CAN I USE MARSHMALLOWS INSTEAD OF FLUFF FOR FUDGE?

Yes, you can. Switch out the 7oz of fluff for a 10oz package of marshmallows.

CAN I USE MARGARINE INSTEAD OF BUTTER FOR FUDGE?

It’s not a good idea. Margarine contains a lot of water which messes up the chemistry of the fudge and it might not set up as it should. I would always use a high quality butter.

WHAT DOES MARSHMALLOW FLUFF DO?

When added to fudge, it makes it smooth and creamy. No wonder it’s called Fantasy Fudge!

For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)

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HOW TO MAKE MARSHMALLOW CREAM FUDGE

ONE: In a large bowl, combine the white chocolate and marshmallow cream. Butter the 9×13 dish.

TWO: In a sauce pan (at least 4 quarts) combine the butter, evaporated milk, and sugar. Bring to a boil over medium heat stirring constantly. Boil for 5 minutes or until the temperature reaches 235F.

THREE: Pour the boiled sugar mixture over the fluff and chocolate. Stir to melt and combine. Pour in the vanilla and green food coloring.

FOUR: Pour into a 9×13 prepared pan. Decorate with witch or spooky sprinkles and candies. Cool and slice into 1 inch squares.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

WHY IS MY FUDGE CRUMBLY?

Crumbly or dry fudge comes from overcooking or over heating the sugar when boiling it. Fudge is made by forming tiny sugar crystals that stick together. If the sugar crystalizes too quickly it forms large crystals which gives the fudge a crumbly texture.

CAN YOU FREEZE FUDGE?

You can freeze your white fudge in wrapped in plastic wrap and aluminum foil. Store in a an air tight container for up to 6 months in the freezer.

HOW LONG DOES FUDGE LAST?

Your old fashioned fudge will last up to 2 weeks at room temperature or up to 1 month in the refrigerator. Just be sure to keep it in an air-tight container so it doesn’t dry out.

TAPAS TIPS & TRICKS

• when cutting into squares, use a plastic knife. The fudge doesn’t stick to it as bad as a metal one making smoother cuts.
• use a candy thermometer or digital thermometer to make sure the temperature is correct.
• make sure and use a 4 quart or larger pot when boiling the sugar mixture. It bubbles and pops and you don’t want to get burned.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

MORE EASY TREATS

• Hot Fudge Sauce
• Cheese Fudge
• Dark Chocolate Fudge
• Fluffy Pumpkin Dip
• Butter Pecan Fudge

  Take a look more spooky Halloween recipes from our #HalloweenTreatsWeek Bloggers today:  Halloween Cookies & Bars:

• Boo Meringues from 4 Sons R Us

Halloween Cakes & Cupcakes:

• Spider Cake Pops from I am a Honey Bee

Halloween Brownies:

• Frosted Frankenstein Brownies from Big Bear’s Wife

Halloween Pies & Tarts:

• Chocolate Tart from The Flour Handprint

Halloween Breakfast: 

• Moldy Bits of Glass Muffins (Matcha Muffins) from The Spiffy Cookie

Halloween Drinks:

• Layered Halloween Smoothie from Tastes of Homemade
• Bloody Mimosa from Fresh Coast Eats

Sweet Halloween Treats:

• Halloween Pretzel Treat from Devour Dinner
• Graveyard Chocolate Rice Krispies Treats from JZ Eats
• Caramel Apple Cheesecake Cups from Sweet ReciPEAS
• Monster Marshmallow Pops from Sweet Beginnings

Happy Halloween!

Spooky Season is here and it is time for 2020’s #HalloweenTreatsWeek event! #HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife  & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

For the 3rd annual #HalloweenTreatsWeek event we have 30 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!

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