BOO! Halloween Ghost Fudge
Chocolate fudge topped with (the cutest!) white chocolate ghosts. These are easy and fun to make, and can be made ahead and stored in your refrigerator for up to 1 week.
Servings: 48
Ingredients
For the Chocolate Fudge
- 3 (12 ounce) bags semi sweet chocoalte chips (or 6 cups)
- 2 (14 ounce) cans sweetened condensed milk
- 1/4 teaspoon salt
- 1 tablespoon vanilla
For the Ghosts
- 1/4 cup white chocolate chips
- 2 tablespoons semi sweet chocolate chips
Directions
For the Fudge
- Line a 9 x 13-inch baking dish with parchment paper.In a large pot, Combine the chocolate chips, condensed milk, and salt. Melt together over medium-low heat, stirring constantly. Adjust the heat if it's melting too quickly or too slowly. Once it's melted, remove from heat and stir in the vanilla. Transfer to the prepared dish and smooth out the top. Place in the fridge to cool for 3 hours, or until firm.Lift the fudge out of the pan using the parchment paper, then cut into 48 roughly 1 1/2-inch square pieces.
For the Ghosts
- Melt the white chocolate in a bowl in the microwave in 30-second increments, stirring frequently. Once most of the chocolate chips are melted, stir vigorously to melt the rest. Lay out a piece of parchment paper. Dip the end of a butter knife into the melted white chocolate. You want about 1/4-teaspoon white chocolate per ghost. Sweep the melted chocolate down on the parchment paper to make the size and shape ghost you want. Repeat until you have 48 ghosts. Cool for 20 minutes, or until hardened.Melt the semi sweet chocolate chips in the microwave as you did for the white chocolate. Transfer to a ziploc bag and snip one corner of the bag off to create a small hole. Use the bag of melted chocolate to pipe eyes and a mouth onto each ghost. Cool until hardened, about 20 minutes.To attach the ghosts to the fudge, peel a ghost off the parchment paper and pipe a small bead of melted and cooled chocolate onto the back side. Press it onto the fudge. Repeat until all of the ghosts have been used.Store in an airtight container in the fridge for up to 1 week.
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