Sweet and smooth Halloween Oreo fudge is easy to make with just three ingredients, and fun to decorate with chopped Oreos and candy eyeballs.
- 14 oz can condensed milk
- 18 oz white chocolate chopped into chunks
- 20 Halloween Oreos broken into pieces
- Candy eyeballs
- Oreos
- Candy ghosts
- Sprinkles
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Line an 8x82 baking pan with non-stick baking paper and set it aside.
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Add the condensed milk and chopped chocolate to a large saucepan over low to medium heat.
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Stir the mixture continuously until it thickens and becomes smooth. It should begin to pull away from the bottom and sides of the pan when stirred with a silicone spoon. If the mixture remains too runny, keep cooking it on low heat until it reaches the desired thickness.
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Turn off the heat and remove the saucepan from the stove. Add the chopped Oreos and fold them using a rubber spatula until they're evenly distributed.
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Pour the fudge mixture into the prepared pan and smooth the top.
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Garnish it immediately with more chopped Oreos, candy eyeballs, sprinkles, and ghosts.
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Refrigerate the Halloween fudge for 2 to 3 hours, or until it is set and firm. Cut into 2-inch pieces and serve. Enjoy!
The proper way to melt chocolate
The first thing to remember when melting chocolate is to get the right kind of chocolate. I do not recommend chocolate chips. Nor do I recommend getting a Hershey candy bar, although that would work. High-quality melting chocolate bars are the best choice because they are specifically designed to melt smoothly, thanks to their higher cocoa butter content. Chocolate chips have ingredients that help stabilize their shape, which can impede the melting process.
For my fudge recipe, I use my favorite chocolate bars, which are Ghirardelli, and I chop them into small pieces. It melts in a large saucepan with a heavy bottom over medium-low heat with the sweetened condensed milk. I stir it constantly to prevent it from burning, as chocolate can burn or seize if it sits in one spot for too long.
One thing to note is that I always ensure the saucepan and work tools are dry to prevent the chocolate from becoming grainy or clumping. Another thing is to remember to take it slow. Do not turn up the heat to speed things up. It has to melt slowly to keep it from seizing up as well.