Ingredients
Scale
- 16 oz White Chocolate Chips
- 1 (14 oz) can Sweetened Condensed Milk
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
- 1/2 cup Marshmallow Creme
- 1/4 cup White Chocolate Chips (for drizzling)
- Candy Eyes, variety of sizes
- Black Gel Food Coloring
Instructions
- Step 1: Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Step 2: In a large, microwave-safe bowl, combine the 16 oz white chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Be careful not to burn the chocolate.
- Step 3: Stir in the salt, vanilla extract, and marshmallow creme until fully incorporated.
- Step 4: Pour the fudge mixture into the prepared pan and spread evenly.
- Step 5: Melt the remaining 1/4 cup of white chocolate chips in a small microwave-safe bowl using the same 30-second interval method. Drizzle the melted white chocolate in a wavy, "mummy wrap" pattern across the top of the fudge.
- Step 6: Immediately add candy eyes to the fudge before the drizzled chocolate sets. Use a toothpick and a tiny dab of black gel food coloring to create pupils, if desired.
- Step 7: Let the fudge set in the refrigerator for at least 2 hours, or preferably overnight, before cutting into squares. Use the parchment paper overhang to lift the fudge out of the pan and cut into desired sizes.
Notes
- Store your mummy fudge in an airtight container in the refrigerator for up to a week to keep it firm and delicious.
- This fudge is best served chilled or at room temperature, as reheating isn't recommended and may change the texture.
- Cut the fudge into small squares for a rich and festive Halloween treat, or crumble it over ice cream for extra fun!
- For the smoothest drizzle, add a tiny drop of vegetable oil to the melting chocolate chips to prevent them from seizing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American