Halloween Mummy Fudge Recipe
This Halloween Mummy Fudge is a delightfully spooky and sweet treat perfect for Halloween parties or festive gatherings. Made with creamy white chocolate and sweetened condensed milk, this fudge is decorated with candy eyes and white chocolate “bandages” to create adorable mummy faces. It’s easy to make, no-bake, and can be adapted for vegan and gluten-free diets using dairy-free and vegan-friendly alternatives.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 20 minutes
- Yield: 16 pieces 1x
- Category: Dessert, Confectionery
- Method: No-Bake, Piping
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Fudge Ingredients
- 3 cups white chocolate chips (use dairy-free if needed)
- 1 (14 oz) can sweetened condensed milk (or coconut condensed milk for vegan)
- 1 teaspoon vanilla extract
- Pinch of salt
Mummy Decoration Ingredients
- 1 cup white candy melts (or more white chocolate, melted)
- Candy eyes (gluten-free/vegan-friendly)
Instructions
- Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, ensuring the edges hang over the sides for easy removal of the fudge later.
- Combine Ingredients: In a saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and a pinch of salt. Stir constantly to prevent burning and ensure everything melts smoothly.
- Mix in Vanilla: Once the mixture is melted and smooth, remove the saucepan from heat and stir in the vanilla extract thoroughly for flavor.
- Chill the Fudge: Pour the fudge mixture into the prepared baking dish, smoothing the surface evenly. Place the dish in the refrigerator and chill for 2 to 3 hours until the fudge is firm enough to cut.
- Cut into Shapes: Remove the set fudge from the pan using the parchment paper edges and cut into squares or rectangles, approximately bite-sized pieces.
- Melt Candy for Decoration: Melt the white candy melts or extra white chocolate in a microwave-safe bowl or double boiler. Transfer the melted candy to a piping bag or a zip-top plastic bag with a small corner cut off for piping.
- Decorate the Mummies: Pipe zigzag lines across each fudge piece to mimic mummy bandages. While the candy is still soft, place two candy eyes onto each square to create the mummy faces.
- Set and Serve: Allow the decorations to set completely at room temperature or in the refrigerator until firm. Once set, the mummy fudge is ready to serve and enjoy.
Notes
- For a vegan version, use dairy-free white chocolate chips and coconut condensed milk.
- Ensure candy eyes are gluten-free and vegan if dietary restrictions apply.
- You can store the fudge in an airtight container in the refrigerator for up to one week.
- Try adding a few drops of orange or pink food coloring to the white candy melts for a different Halloween effect.
- If you don’t have a piping bag, a zip-top bag with a tiny corner snipped works well for decorating.
Nutrition
- Serving Size: 1 piece (approx. 35g)
- Calories: 160 kcal
- Sugar: 22 g
- Sodium: 45 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 10 mg
Keywords: Halloween fudge, mummy fudge, white chocolate fudge, Halloween dessert, no-bake fudge, spooky sweets
Find it online: https://thehungrymason.com/halloween-mummy-fudge-recipe/
