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RECIPE SUBMITTED BY Jenni Thomason
Candy Corn Fudge
8 ounce cream cheese, at room temperature
2 cups confectioners’ sugar
2 teaspoons pure vanilla extract
3 cups white chocolate chips (about 18 oz)
2 cups mini pretzels or broken pretzel pieces
1 cup dried cherries
1 cup candy corn
Line an 8- or 9-in. square pan with 2 sheets of parchment paper, leaving an overhang on all sides.Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth, about 2 minutes; beat in the vanilla.Meanwhile, melt the chocolate in the microwave according to package directions.Add the melted chocolate to the cream cheese mixture and beat until smooth, 1 to 2 minutes. Fold in the pretzels and cherries. Transfer the mixture to the prepared pan and top with the candy corn. Refrigerate until firm, at least 2 hours and up to 2 days.Using the overhangs, transfer the fudge to a cutting board and cut into 1-in. pieces. Serve in mini cupcake liners, if desired.

 

 

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