A failed experiment, aesthetically.

Based on my past success with riffing on my traditional fudge recipe, I assumed that just about anything added to fudge would work. And since it’s Halloween, what would be more appropriate than candy corn?  I substituted 1 cup of candy corn for the nuts, and added chopped candy corn for the top.  Here’s what it looks like:

Keep your scatological observations to yourself; I know what it looks like.

So, the fudge gets a thumbs-up on taste, a thumbs-down on appearance.  Here’s what I learned:

  • It might be best to use candy that is not food-shaped.
  • Cutting is much easier if you allow the fudge return to room temperature before cooling
  • Room temperature is best for consumption, too. Colder temps make the candy corn rock hard
  • Candy corn does not look appetizing when chopped
Go ahead, tell me what you think of it. Just don’t think for one second that I didn’t think that already.
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