Description
Rich, sliceable dark chocolate fudge squares topped with cocoa cookie “soil” and upright sour gummy worm tops for a clear “worms in dirt” Halloween look.
Ingredients
- Unsalted butter: 6 tbsp (85 g)
- Dark chocolate chips or chopped dark chocolate: 12 oz (340 g)
- Sweetened condensed milk: 1 can (14 oz/396 g)
- Unsweetened cocoa powder: 1/4 cup (22 g)
- Fine salt: 1/4 tsp (1.5 g)
- Vanilla extract: 1 tsp (5 ml)
- Chocolate sandwich cookies, crushed (for dirt): 2 cups (about 120 g)
- Extra unsweetened cocoa powder (for deeper dirt color): 2 tbsp (14 g)
- Sour gummy worms: about 1 1/2 cups (170 g), plus a few extra if you want extra worm tops
- Optional: flaky salt, for a dramatic “soil” sparkle (a pinch)
Instructions
- Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment so the fudge releases easily.
- In a medium microwave-safe bowl (or heatproof bowl over a simmering water bath), melt the butter and dark chocolate together in short bursts (or melt gently), stirring until smooth.
- Whisk in the sweetened condensed milk until fully combined and glossy.
- Whisk in the cocoa powder and fine salt. Stir until the mixture is thick, smooth, and no cocoa streaks remain. Remove from heat and stir in the vanilla.
- Let the fudge cool for 5–10 minutes, just until it’s still pourable but slightly thickened (it should fall off the spoon in a slow ribbon).
- Pour the fudge into the lined pan and spread into an even layer.
- In a small bowl, mix the crushed chocolate sandwich cookies with the extra cocoa powder. Sprinkle the “soil” evenly over the fudge.
- Decorate immediately: press sour gummy worms into the top so the vivid worm colors stick up above the cocoa soil. Don’t push too deep—just enough to anchor.
- Chill uncovered until fully firm, at least 2 hours (for clean slices, chill 3–4 hours or overnight).
- Use the parchment overhang to lift the block onto a cutting board. For neat squares, warm a sharp knife under hot water, wipe dry, then cut into 8×8 squares (64 total). Wipe the knife between cuts if needed.
Notes
Visual cues: The finished fudge should look matte on top with no “wet” shine, and the center should not wobble when gently nudged. If your worms fall over, your fudge is likely too warm—chill 10–15 minutes before decorating next time (or just chill longer before pressing worms).