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:
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