Black Cat Fudge
Ingredients
Instructions
1. Line 11×7-inch pan with foil, extending foil beyond edges of pan; grease foil.
2. Melt chocolate and butter in medium saucepan over low heat; stir in corn syrup, cream, vanilla and salt. Remove from heat and gradually stir in powdered sugar until smooth.
3. Spread evenly in prepared pan. Refrigerate until firm, 1 to 2 hours.
4. Using foil as handles, remove fudge from pan; peel off foil. Using diagram as guide, cut out cats.* Frequently clean knife with warm water and dry thoroughly to prevent sticking. Place 2 vanilla milk chips on each cat for eyes. Score feet to make claws. Cover; refrigerate until ready to serve.
*Fudge may also be cut with cookie cutters or into squares.
2. Melt chocolate and butter in medium saucepan over low heat; stir in corn syrup, cream, vanilla and salt. Remove from heat and gradually stir in powdered sugar until smooth.
3. Spread evenly in prepared pan. Refrigerate until firm, 1 to 2 hours.
4. Using foil as handles, remove fudge from pan; peel off foil. Using diagram as guide, cut out cats.* Frequently clean knife with warm water and dry thoroughly to prevent sticking. Place 2 vanilla milk chips on each cat for eyes. Score feet to make claws. Cover; refrigerate until ready to serve.
*Fudge may also be cut with cookie cutters or into squares.
Recipe Info
Views
1,191
Rating
Date
October 15, 2005
Categories
Halloween