Super simple, yet impressive looking Halloween Fudge Ring. Made with milk chocolate morsels, butterscotch morsels, Oreos, candy corn and White Chocolate Candy Corn m&m's. You can change it up using any candy on hand! Great use for those leftover Halloween candies.
Prepare your pan by lining a springform pan with foil. Wrap foil around your empty sweetened condensed milk can too. Using a tablespoon of softened butter, grease the foil. Set pans aside.
In a small saucepan, heat milk chocolate, butterscotch and sweetened condensed milk over medium heat until all the morsels are melted. Stir constantly until smooth. Remove from heat.
Fold in crushed cookies and candy corn. Pour into prepared pan. Sprinkle immediately with m&m's. Cover with foil and chill until firm, about 3 hours.
To unmold, loosen latch on springform pan. Remove entire piece of foil. Remove can from center. Cut fudge into slices or bites. Store in refrigerator in a covered container for up to two weeks. ENJOY.
Notes
No springform? No problem. Line a 9-inch square baking sheet with parchment paper and pour mixture in there. Set and cut into bites.
This fudge should be kept covered in the fridge. It’ll keep for about 2 weeks, but in my house we tend to eat all the fudge long before then!
Using a springform pan makes removing the fudge a breeze. Release the springs and push the plate up. The fudge should slide easily off the plate! If it’s getting stuck, lightly tap the bottom a few times with a spatula.