Black Cat Fudge

Ingredients

  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/4 cup whipping cream
  • 1/3 cup light corn syrup
  • 1/4 cup butter
  • 8 ounces semisweet chocolate, coarsely chopped
  • 4-1/2 cups (16 ounces) powdered sugar, sifted
  • White chocolate chips (about 30)



Directions

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.

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