Spooky Halloween Fudge Recipes for Party Treats

Halloween Fudge is a charming way to dress up sweet white chocolate. These handheld mummy fudge squares are as tasty as they are adorable.

This easy white fudge is covered with melted almond bark fashioned into mummy “rags” and finished with two candy eyes. They’re perfect for a Halloween party or a festive kitchen activity with kids.

Halloween Fudge

Is it spooky season yet? Even if the weather still feels like summer, it’s always a good time to start planning Halloween treats. This recipe is simple, fun to decorate, and kid-friendly.

Soft, sweet white fudge forms the base. After it sets, a drizzle of melted almond bark and a pair of candy eyes turn each square into a tiny mummy. The result is adorable, portable, and very easy to make.

How to Make Halloween Fudge

1. Line a 9×9-inch pan with parchment paper and set it aside.
2. Using a double boiler, melt 2 cups white baking chips, 8 ounces of white almond bark, and 14 ounces sweetened condensed milk over low-medium heat until nearly smooth. Remove from heat just before completely melted and stir until smooth. (If you don’t have a double boiler, set a heat-safe bowl over a pan with an inch or two of simmering water.)
3. Stir in 1 teaspoon vanilla extract and 1/8 teaspoon salt, then spread the mixture evenly in the prepared pan. Chill in the refrigerator for 2 hours or let set at room temperature for up to 4 hours.
4. When the fudge is firm, microwave the remaining almond bark in 20-second increments, stirring between intervals, until smooth. Cut the fudge into 16 equal pieces.
5. Transfer the melted almond bark to a small plastic bag and snip off a tiny corner (the opening size controls the ribbon thickness). You can also use a piping bag if you prefer.
6. Pipe two dots of almond bark on each piece and press on candy eyes. Then drizzle the almond bark across each piece to create the mummy wrapping.
7. Allow the almond bark to set completely, then enjoy.

Tips and Variations

• Do not microwave the white chocolate, sweetened condensed milk, and almond bark together — use a double boiler for a smooth, lump-free mixture.
• To speed up setting, place the pan in the refrigerator for a couple of hours.
• Don’t worry if the drizzle looks messy — mummy wraps are meant to be imperfect, and a rustic look is charming.

Storage

Storage: Store the fudge in an airtight container at room temperature for up to 1 week.

More Recipes to Make this Fall

• Halloween Snack Mix
• Peanut Butter Fudge
• Nutter Butter Mummy Cookies
• Halloween Truffles
• Caramel Apples
• Pumpkin Pie Cinnamon Rolls
• Pumpkin Snickerdoodles

Halloween Fudge

Prep Time:
10 minutes

Cook Time:
15 minutes

Set Time:
4 hours

Total Time:
4 hours 25 minutes

Servings:
16 Pieces

Ingredients

• 2 cups white baking chips
• 20 ounces white almond bark, divided
• 14 ounces sweetened condensed milk
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• 32 candy eyes

Instructions

• Line a 9×9-inch pan with parchment paper and set aside.
• Melt the white baking chips, 8 ounces of almond bark, and sweetened condensed milk in a double boiler over low-medium heat until nearly smooth. Remove from heat and stir until fully melted.
• Stir in vanilla and salt, then pour the mixture into the prepared pan. Smooth the top and chill for 2 hours in the refrigerator or allow to set up to 4 hours at room temperature.
• Once set, melt the remaining almond bark in the microwave in 20-second increments until smooth. Cut the fudge into 16 pieces.
• Spoon or pipe the melted almond bark into a plastic bag and snip the tip. Pipe two small dots on each piece, press on candy eyes, then drizzle the rest of the bark to create the mummy wrapping.
• Let the almond bark set completely before serving.

Notes

*Calorie information is an estimate based on the ingredients and one piece per serving. Actual values may vary.

*See tips above for setting and decorating guidance.

Nutrition

Serving: 1 piece
Calories: 404 kcal
Carbohydrates: 52 g
Protein: 3 g
Fat: 20 g
Saturated Fat: 16 g
Sugar: 52 g