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Halloween recipe to die for…
Halloween on Mackinac Island is a season of fun tricks, but finding a corpse is no treat for fudge shop owner Allie McMurphy . . .
Candy Corn Fudge
Fudge shop owner Allie McMurphy loves making this sweet treat for all the trick-or-treaters on Mackinac Island—known as the Fudge Capital of the World—for Halloween.
Ingredients
- 1 (8 ounce) package of cream cheese
- 12 ounces of white chocolate chips
- 4 cups of confectioner’s sugar
- 1 teaspoon vanilla extract
- Red and yellow food coloring
Directions
Prepare an 8×8 inch pan by lining with parchment paper and coating with butter.
Put cream cheese in microwave safe bowl and microwave on high for 30 seconds, stir until smooth. (Might take a little more time depending on your microwave.)
Use a double boiler to slowly melt white chocolate chips. Once melted and smooth, add the cream cheese, confectioner’s sugar and vanilla. Beat until smooth.
Divide into three bowls. Keep one bowl white. Mix 2-3 drops of yellow food color (More or less depending you’re your preference) into the second bowl and stir until combined. In third bowl mix equal drops of red and yellow food color to make a bright orange and mix thoroughly.
Layer in pan, first white, then orange and then yellow.
Chill until firm. Remove from pan and slice into small rectangles or triangles. Serve.
Get your copy of FUDGE BITES HERE!
ABOUT THE AUTHOR
Nancy Coco is the acclaimed author of the Candy-Coated Mysteries, the Oregon Honeycomb Mystery series, a number of romantic suspense novels, Western historical romances, and four additional mystery series written under the name Nancy J. Parra. An Air Force veteran who rose to the rank of sergeant, Nancy is a member of an online group of female veterans called RomVets: Military Women Who Have Turned Sword to Pen (RomVets.com). She is also a member of Mystery Writers of America and Sisters in Crime. Nancy lives in Oregon with a Bichonpoo affectionately known as “Little Dog” on Facebook and Twitter. Visit her online at NancyJCoco.com.
