Easy Halloween Fudge

  • 16 servings
  • 25 minutes to prepare
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  • 397g condensed milk
  • 150ml whole milk
  • 450g demerara sugar
  • 115g unsalted butter
  • 150g white chocolate
  • Dash green food colouring
  • Dash purple food colouring
  • 2 packets Cake Angels Halloween Decorations
  • Icing sugar to dust



  1. Combine the condensed milk, whole milk, demerara sugar and butter in a sturdy pan. Bring to the boil, stirring continuously. Allow to simmer for 15 minutes, or until the mixture reaches 118C on a sugar thermometer.
  2. Transfer the mixture to a 20cm square cake tin lined with baking paper. Leave to set overnight.
  3. Melt the white chocolate in a heatproof bowl suspended over a pan of simmering water. Pour half of the chocolate into a separate bowl.
  4. Stir a little green food colouring into one batch of chocolate and a little purple into the other. Pour both bowls over the fudge and use a toothpick to create a marbled effect. Decorate with the Cake Angels decorations and leave the chocolate to set.
  5. Cut the fudge into squares, dipping the knife into a little icing sugar before each slice to prevent sticking. Store in an airtight container and enjoy within 3 days.

Chefs tip: Add a splash of vanilla, mint or lemon extract to the fudge mixture for a flavourful twist.