White Chocolate Skull Fudge Rounds

Skull White Chocolate Fudge Rounds
(c) 2016 Elizabeth LaBau
Ratings
  • Total: 30 mins
  • Prep: 30 mins
  • Cook: 0 mins
  • Yield: 18 fudge rounds (18 servings)
Nutritional Guidelines (per serving)
270 Calories
13g Fat
36g Carbs
4g Protein
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Nutrition Facts
Servings: 18 fudge rounds (18 servings)
Amount per serving
Calories 270
% Daily Value*
Total Fat 13g 16%
Saturated Fat 8g 39%
Cholesterol 13mg 4%
Sodium 52mg 2%
Total Carbohydrate 36g 13%
Dietary Fiber 1g 3%
Protein 4g
Calcium 118mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

All you need is black magic—okay, a microwave—to conjure up a batch of skull-shaped fudge rounds. No standing or stirring at the stovetop means you can spend more time working on your Halloween costume. This recipe sticks to a simple black and white color scheme, but you can get creative and use other common Halloween colors like purple, orange, or yellow to really make the skulls pop.

Ingredients

  • 1 pound white chocolate chips
  • 14 ounces sweetened condensed milk
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup black sprinkles (or sparkling sugar; more as needed)
  • 1 cup chocolate candy coating

Steps to Make It

  1. Gather the ingredients.

  2. Prepare a 9x13-inch pan by lining it with aluminum foil and spraying the foil lightly with nonstick cooking spray.

  3. In a large microwave-safe bowl, combine the white chocolate chips, condensed milk, and salt.

  4. Microwave the bowl on high for 1 minute, then stir with a spatula. If the white chocolate chips are not completely melted, return the bowl to the microwave and heat for another 15 to 30 seconds, then stir until the chocolate is melted and smooth.

  5. Add the vanilla extract and stir to mix it in. Scrape the fudge into the prepared pan and smooth it into a thin, even layer.

  6. Let the fudge set at room temperature for 2 hours, or in the refrigerator for 1 hour, until it is firm.

  7. Using the foil as handles, lift the fudge off from the pan, then use a round cookie cutter to cut it into 2- to 2 1/2-inch circles. You should get 16 to 18 rounds from this recipe, depending on the exact size of your cutter.

  8. Pour the black sprinkles or black sparkling sugar into a bowl and roll the edges of each freshly-cut fudge circle in the sprinkles. If you wait to roll them until later, the sprinkles won’t adhere as well and you’ll need to brush the sides with a bit of melted white chocolate to make them stick.

  9. Melt the chocolate candy coating, then pour it into a paper cone or plastic bag. If using a bag, cut a tiny hole in the corner so the chocolate flows out the bottom. Decorate each fudge round with a skull face.

  10. Refrigerate the tray briefly to set the chocolate. For the best taste and texture, allow them to come to room temperature before serving. Store the fudge rounds in an airtight container at room temperature for up to two weeks.