I recently bought some American confectionery from online. As well as just munching them straight from the packet (let’s try and not to think about the calories), I thought I would try and take the opportunity to include them in some of my baking.

When I was thinking of sweet treats to take into the office for Halloween, I looked at what was left from my last internet order. There was half a large bag of Candy Corn, and this became my theme. I made some Candy Corn Cupcakes for husband’s office, and decided to actually include some of the candy in my creation – Candy Corn Fudge.

Unlike the cupcakes, this fudge would actually contain some Candy Corn.

I started off with my go-to recipe – a simple white chocolate fudge – which I added a splash of Bailey’s Irish Cream to … just because it was made to go into fudge. Trust me.

After you have poured the fudge into the pan (Step 6) I added a couple of handfuls of the Candy Corn and pressed this into the fudge before it set. The fudge is very sweet, and only a piece or two is required.

Basic Fudge Recipe

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Serves

48

Ingredients

• 500g Caster Sugar
• 500ml Double Cream
• 150g White Chocolate (finely chopped)
• 1 teaspoon Vanilla Extract
• 30g Butter

Directions

1.	Start off by lining a deep baking tray (approx 9"x9") with a couple of layers of cling film.
2.	Butter the sides of a large heavy bottomed pan, and add the sugar and cream.
3.	Stir gently and continuously until the sugar has melted, then turn the heat up.
4.	Continue stirring to prevent the mixture burning, and heat until the mixture starts to boil, then turn the heat down to a low-medium
5.	Continuing to stir, let the mixture continue to simmer until the temperature on a sugar thermometer reaches 'soft ball' stage 235°F / 113°C. The mixture will bubble and rise but once the bubbles start to subside, and become tighter, you check for soft ball stage by dropping a small amount into some iced water. If the mixture can be pressed into a soft ball, it is ready.
6.	Once 'soft ball' has been reached, turn off the heat, and move the pan away from the heat source. Add the butter but don't stir in. Leave the thermometer in and allow the mixture to cool until it reaches 110°F/43°C
7.	Add in the chocolate and flavourings and start to beat the mixture. Continue beating just until the mixture starts to loose its glossy appearance. Pour quickly into the waiting tray. Spread around the pan with the back of a metal spoon.
8.	Leave to cool for a few hours at room temperature before turning out carefully and cutting with a sharp knife.

Note

The recipe is quite easy to customise. You could replace the white chocolate with milk or dark chocolate. You could add 50ml of Baileys or any liqueur, or even top with sweets. You could also add 50g of chopped nuts, or dried fruit. Possibilities are endless.

You can freeze the fudge after it has cooled. Divide layers between greaseproof paper, and store in an airtight container. Ensure you allow it to fully defrost before serving.