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    Candy Corn Fudge


    Source of Recipe


    From Pillsbury's 'Come & Eat!' Fall, 2000 issue

    List of Ingredients




    1 (12-oz) pkg (2 cups) white vanilla chips, melted
    2 (16-oz ea) Pillsbury Creamy Supreme Vanilla frosting
    1 (10-oz) pkg (1-3/4 cups) butterscotch chips, melted
    Yellow food color
    Red food color
    48 candy corn

    Recipe



    Line 13 x 9-inch pan with foil; butter foil. In large bowl, combine melted
    vanilla chips and 1 can of the frosting; mix well. Spread 1/3 of mixture in
    buttered foil pan. In another large bowl combine melted butterscotch chips
    and second can of frosting; mix well. Add 1/2 teaspoon yellow food color and
    1/2 teaspoon red food color; stir until mixture is orange and well blended.
    Spread orange mixture over white layer in pan. If remaining 2/3 of white
    mixture has set up, heat it in microwave oven until melted and smooth,
    stirring occasionally. Add 1/4 teaspoon yellow food color; stir until
    mixture is bright yellow and well blended. Spread over orange layer in pan.

    Refrigerate 1 hour or until firm. Use foil to lift fudge from pan. Turn
    white side up; peel off foil. Cut into 48 pieces. Press 1 candy corn in
    center of each piece. Store in refrigerator. 48 candies

 

 

 


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