Candy Corn Fudge...only 2 Ingredients!

This "Candy Corn Fudge" is a fun little project to make with the children or for the children or for those that still act like children...lol.  I am thinking of myself when I say this.  This is so easy, because I used the old "2 - Ingredient Fudge" recipe and just added food coloring to make the candy corn effect.  I did have to double the usual recipe to get the layers thick enough, but if you have a really small  square dish, I guess you could make less.

Now, before someone asks... this does not have actual candy corn in it.  It is called 'candy corn fudge' only because it looks like candy corn and I guess it tastes a bit like it too.  The great thing about this is that it tastes better than candy corn to me!   Here is what you will need for this:

2  (12 oz.) bags of white chocolate chips

2 (16 oz,)  cans of vanilla frosting (or any white frosting, I used 1 cream cheese and 1 vanilla)

red and yellow food coloring

Melt the chocolate chips in the microwave.  Microwave them on high for about 2-3 minutes stirring after each minute.  Add the frosting and stir.  Microwave that for another minute or two.   Stir until it is all well blended and smooth.  You can also do this in top of a double boiler.

Line an 8"x 8" baking dish with wax paper or foil.  The Reynolds Wrap nonstick works great for this.

Pour 1/3 of the mixture in the dish for the first, white layer.  Place it in the fridge while you color the rest of the mixture.

Divide the rest of the mixture in half and tint one orange and one yellow.  

Remove the white layer from the fridge and pour the orange next over the white layer.  Pour it in rows, so you don't have to do much spreading it around.  Pour the yellow layer over the orange, last.  If the mixture starts to get too thick to pour, just stick it back in the microwave for a few seconds and stir.  Cover and refrigerate for at least 3-4 hours.

Turn it out on a cutting board and peel the foil off.  With a sharp knife cut it in rows. 

Gently lift the piece and turn it on it's side.  Cut in triangle shaped "candy corn' pieces.  You will have to trim up edges of the rows that were on the outside of the baking dish.  Use a dish with the straightest sides if you have one.  Kids and husbands will be more than happy to eat the trimmings!

You will notice that every other piece is not in the right color order of white, orange, yellow, but only the pickiest of people will notice that. 

The rows are also not real uniform either, but I looked at some pretty upscale candy corn (can candy corn be upscale...lol) and their rows were not so uniform either, so I was ok with it!

If you don't want to worry over cutting these candy corn shapes, cut it in squares and slap a piece of candy corn on top and it's still cute!

Easy Peasy Peanut Butter Fudge...Just 2 Ingredients!

Sometimes I love an easy recipe instead of one with 30 ingredients in it.  Now, there are those recipes that need all of those ingredients and if you leave anything out, it will just not be the same.   

When I post one of those recipes with quite a few spices and ingredients, I always know someone is going to comment and complain that my recipes have too many ingredients.  All I can say is, if it's listed as an ingredient, it needs to be in there and it won't taste the same or the results won't be the same if you leave it out. 

However, if you make good peanut butter fudge with just two ingredients and it works, I am all for that also.   So this recipe, is for those who want to "keep it simple"!

I love peanut butter fudge and there are several recipes for it on the site already.  This is just a little different spin on it and it's so easy, the kids can make this with little supervision.   

Here is what you will need: 

1lb. of white almond bark candy coating (could substitute white chocolate chips)

1 (18 oz.) jar of good peanut butter (I use Jiff) 

Break the almond bark up in a glass bowl.  Microwave for about 3-4 minutes, stirring after each minute or until melted.  Stir the jar of peanut butter in until it's all smooth and combined.  You might want to microwave it together for about another minute.  

If you use the white chocolate chips, it will make a softer fudge and you might need just tad less peanut butter....about 16 ounces  

You can use crunchy or smooth peanut butter, whichever you prefer. 

Line an 8"x8" baking dish with plastic wrap or foil.  Leave enough for it to overlap the edges.  I like to use the nonstick foil.  Pour the peanut butter mixture in the pan and smooth out evenly.   Refrigerate for at least 3 hours.  Overnight is even better.

Lift the fudge out using the overlapping foil for handles. 

 Place on a cutting board  and cut in small squares. It's very rich, so I cut it pretty small.  Store in an airtight container.