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Black Cat Fudge


You'll welcome these rich black cats crossing your path!


  • 8 ounces semisweet chocolate, coarsely chopped
  • 1/4 cup butter
  • 1/3 cup light corn syrup
  • 1/4 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 1/2 cups (16 ounces) confectioners' sugar, sifted
  • White chocolate chips (about 30)


  1. Line an 11 x 7-inch pan with foil, extending foil beyond edges of pan; grease foil.
  2. Melt chocolate and butter in medium saucepan over low heat; stir in corn syrup, cream, vanilla extract and salt.
  3. Remove from heat and gradually stir in confectioners' sugar until smooth. Spread evenly in prepared pan.
  4. Refrigerate until firm, 1 to 2 hours.
  5. Using foil as handles, remove fudge from pan; peel off foil. Using diagram as guide, cut out cats.* Frequently clean knife with warm water and dry thoroughly to prevent sticking. Place 2 vanilla milk chips on each cat for eyes. Score feet to make claws.
  6. Cover; refrigerate until ready to serve.

Makes about 1 1/2 pounds (12 to 15 cats)

* Fudge may also be cut with cookie cutters or into squares.

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