White chocolate Halloween fudge

White chocolate Halloween fudge is so simple to make. With just a handful of ingredients you’ve got a super colourful treat that everyone will love. This is also an easy-peasy cheats fudge. No need for sugar thermometers, which really takes the stress out of things which I love.

Halloween and treats go hand in hand. So in my head the logic goes that we can indulge in as many sweet treats as we fancy right?? That means that as well as regular Halloween sweets from the shops, we can get all creative with spooky treats too.  It’s handy to have a few no-bake recipes up your sleeve for big get-togethers around this time of year. An easy, no fuss homemade treat you literally pop in the fridge, ready for when you need it. That’s my kind of party food.

White chocolate Halloween fudge

Recipe 

450g white chocolate

1 tin condensed milk (I always use Carnation for this)

2 tsp vanilla extract

Pinch salt

Food colouring (I used purple, orange and green for this recipe and use Pro Gel all the time, works so well)

Halloween sprinkles

Method

Line a 1lb loaf tin with greaseproof paper and leave to one side while you make the fudge

Chop the chocolate into small pieces and pop into a saucepan. Pour over the condensed milk and add the vanilla extract and salt. 

Over a low heat, gradually combine the ingredients until the chocolate has completely melted and the fudge has thickened. Keep stirring all the time with this one, white chocolate can be tricky to work with and you don’t want it to catch and burn on the bottom. 

Let’s get assembling

When the mixture is ready, turn off the heat and spoon in large dollops of the mix into three small bowls, ready to add the food colouring. You’re after about a 50/50 split, leaving half the remaining mixture to add to the top of the fudge later. 

Add a few drops of gel food colouring and mix to create your purple, orange and green.

In the lined loaf tin, spoon on the different coloured fudge, alternating so that there will be a good colour contrast when you cut the fudge. When all of the coloured fudge has been added to the tin, use a bamboo skewer or a knife to gently ripple the mixture. 

Pour in the remaining white chocolate fudge on the top and smooth with a palette knife. 

Dust with halloween sprinkles and then gently press down with your fingers, to help them stick to the fudge. 

The white chocolate halloween fudge will take a few hours to set in the fridge and then it will be ready to cut into squares. 

Once cut, the fudge is best stored in an airtight container in a cool dry place and will last about a week. It can be stored in the fridge, but you may find that the edges of the fudge dry out a little over time. 

Looking for more simple Halloween bakes? Try our Halloween cupcakes – matcha mash or Monster cookie cups – a Halloween must have or our Devilishly dark chocolate liquorice truffles – perfect for Halloween