Black cat fudge
Instructions:
- 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)
- Line an 11 x 7-inch pan with foil, extending foil beyond edges of pan; grease foil.
- Melt chocolate and butter in medium saucepan over low heat; stir in corn syrup, cream, vanilla extract and salt.
- Remove from heat and gradually stir in confectioners\' sugar until smooth.
- Spread evenly in prepared pan. Refrigerate until firm, 1 to 2 hours.
- 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.
- Cover; refrigerate until ready to serve.
- *Fudge may also be cut with cookie cutters or into squares.