Description
This festive Mummy Fudge recipe is a delightful no-bake treat perfect for Halloween. Creamy and sweet, made with white baking chips, almond bark, and sweetened condensed milk, it’s decorated with candy eyes and drizzled almond bark to resemble spooky mummies, making it a fun and easy confection to enjoy or share at Halloween parties.
Ingredients
Scale
Fudge Base
- 2 cups white baking chips
- 20 oz white almond bark (divided)
- 1 can sweetened condensed milk
- 1 tsp vanilla extract
- 1/8 tsp salt
Decoration
- 32 candy eyes
Instructions
- Prepare Pan: Line a 9×9” square pan with parchment paper to prevent sticking and make it easy to remove the fudge later.
- Melt Ingredients: Using a double boiler on medium heat, melt together the white baking chips, 8 oz of the white almond bark, and the sweetened condensed milk until the mixture is nearly smooth, ensuring gentle heat to avoid burning.
- Finish Melting Off Heat: Remove the mixture from heat just before fully melted and continue stirring until completely smooth to prevent scorching.
- Add Flavor: Stir in the vanilla extract and salt evenly to enhance the fudge’s flavor profile.
- Set the Fudge: Pour the fudge mixture into the prepared pan and refrigerate for 2 hours or allow to stand at room temperature up to 4 hours until fully hardened.
- Cut Fudge: Once firm, cut the fudge into 16 equal pieces for individual servings.
- Melt Remaining Almond Bark: Microwave the remaining 12 oz of almond bark in 20-second intervals, stirring between each, until smooth and ready for decorating.
- Prepare Piping Bag: Transfer the melted almond bark into a zippered plastic bag and snip the tip to create a piping tool; the size of the cut will affect the drizzle thickness.
- Attach Eyes: Place two dots of melted almond bark on each fudge piece and press candy eyes onto these dots to secure them.
- Decorate as Mummies: Drizzle the melted almond bark around the candy eyes in a criss-cross pattern to mimic mummy bandages.
- Cool Completely: Let the decorated fudge pieces cool fully so the drizzle hardens, then enjoy or package as a festive Halloween treat.
Notes
- Use a double boiler or a heatproof bowl over simmering water to gently melt the fudge ingredients and prevent burning.
- Adjust the tip size of the piping bag to create thicker or thinner mummy bands as desired.
- Allow the fudge to fully set before cutting to ensure clean pieces.
- Store the fudge in an airtight container at room temperature or refrigerated for longer freshness.
- Be careful not to overheat the almond bark in the microwave as it can seize or burn quickly.
