Ingredients
Scale
- 16 ounces white chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 2 tablespoons butter, softened
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Candy eyes
- 1/4 cup white chocolate, melted (for drizzling)
Instructions
- Step 1: Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides. This will make it easier to remove the fudge later.
- Step 2: In a large microwave-safe bowl, combine the white chocolate chips, sweetened condensed milk, butter, and salt.
- Step 3: Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate.
- Step 4: Stir in the vanilla extract. Pour the mixture into the prepared baking pan and spread evenly.
- Step 5: Immediately press candy eyes into the fudge in a random pattern to resemble mummy eyes.
- Step 6: Melt the remaining 1/4 cup of white chocolate. Drizzle it over the fudge in a back-and-forth motion to create the mummy wrappings. Let the fudge set in the refrigerator for at least 2 hours before cutting into squares.
Notes
- Store leftover mummy fudge in an airtight container in the refrigerator for up to a week to keep it firm and prevent it from melting.
- This fudge is best served chilled or at room temperature, cut into small squares for a spooky sweet treat.
- For a creamier fudge, make sure your butter is completely softened before microwaving.
- If your drizzled mummy wrappings are too thick, gently warm the melted white chocolate in 10-second intervals to thin it out slightly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American