Halloween Fudge is a charming way to dress up sweet white chocolate. These handheld mummy squares are as tasty as they are adorable — perfect for parties or a festive treat at home.
Easy-to-make white fudge is wrapped in almond bark “mummy rags” and finished with two spooky candy eyes. Kids will love helping decorate these, and they make a delightful addition to any Halloween spread.
Halloween Fudge
This simple Halloween fudge combines creamy white chocolate with the convenience of almond bark to create an easy, make-ahead treat. The smooth fudge base becomes a playful mummy when drizzled with melted almond bark and dotted with candy eyes. It’s a great recipe for family baking and for bringing to seasonal events.
How to Make Halloween Fudge
- Line a 9×9-inch pan with parchment paper and set aside.
- Set up a double boiler. Over low-medium heat, combine white baking chips, 8 ounces of the almond bark, and sweetened condensed milk. Stir until the mixture is nearly smooth. Remove from heat just before everything is fully melted, then continue stirring off the heat until smooth.
- Stir in vanilla extract and salt. Pour the mixture into the prepared pan and smooth into an even layer. Refrigerate for about 2 hours to set, or let sit at room temperature for up to 4 hours.
- Once the fudge is set, melt the remaining almond bark in the microwave in 20-second increments, stirring between each interval to avoid burning. Cut the fudge into 16 equal pieces.
- Place the melted almond bark into a plastic bag and snip a small corner to create a piping tip; the hole size controls the thickness of the mummy strips. A piping bag with a small round tip also works well.
- Pipe two small dots on each fudge piece to attach candy eyes, then drizzle almond bark back and forth to create the mummy wrapping. Don’t worry if the drizzle looks messy — that adds character.
- Allow the decorated fudge to cool completely so the almond bark sets, then serve.
Tips and Variations
- Use a double boiler for the smoothest texture—microwaving the entire mixture together increases the risk of seizing. If you don’t have a double boiler, set a heat-safe bowl over a pan of simmering water.
- Chill the pan in the refrigerator to speed up setting time and make cutting cleaner slices.
- If you want colorful mummies, tint a portion of the almond bark with oil-based coloring and drizzle in contrasting colors.
- Try adding a small pinch of citrus zest or a few drops of flavored extract (like almond or mint) to the fudge base for a twist.
Storage
Storage: Store the Halloween fudge in an airtight container at room temperature for up to one week. If you live in a warm climate, keep it refrigerated to prevent the almond bark from softening.
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
Ingredients
- 2 cups white baking chips
- 20 ounces white almond bark, divided
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 32 candy eyes
Instructions
- Line a 9×9-inch pan with parchment paper and set aside.
- In a double boiler over low-medium heat, melt the white baking chips, 8 ounces of almond bark, and the sweetened condensed milk until nearly smooth. Remove from heat and stir until fully melted and smooth.
- Stir in vanilla and salt. Pour into the prepared pan and smooth the top. Chill for about 2 hours or let set at room temperature up to 4 hours.
- Melt the remaining almond bark in the microwave in 20-second bursts, stirring between each burst until smooth. Cut the set fudge into 16 pieces.
- Transfer melted almond bark to a plastic bag, snip a tiny corner, and pipe two small dots on each fudge piece to secure the candy eyes. Drizzle additional almond bark across each square to create mummy bandages.
- Allow the almond bark to set completely before serving.
Notes
*Calories and nutrition are approximate and based on the ingredients listed for one piece of fudge. Actual values may vary.
*See the tips above for helpful tricks to get a smooth texture and quick setting.
Nutrition
Serving: 1 piece
Calories: 404 kcal
Carbohydrates: 52 g
Protein: 3 g
Fat: 20 g (Saturated Fat: 16 g)
Sodium: 80 mg
Sugar: 52 g