“Great British Baking Show”'s Kim-Joy Shares Her 'Ultra-Creamy' No-Bake ‘Monster’ Cookie Fudge for Halloween

"You can get really creative with the Halloween toppings: Use any cookies, sweets or sprinkles," says the baker

Kim-Joy's Halloween fudge is just as flavorful as it is freakish.

"It’s ultra-creamy and melts in your mouth with a burst of sweetness," the Great British Baking Show alum says about the no-bake dessert.

"You can get really creative with the Halloween toppings: Use any cookies, sweets or sprinkles that you have lying about," Kim-Joy adds of the recipe featured in her new cookbook, Bake Joy. "Any sandwich-style cookie with filling that contrasts with the cookie gives you the impression of a mouth when it is broken in half."

Once the fudge is chilled, use a pizza cutter to make clean slices. Run the blade under hot water until warm (or spray lightly with baking spray), wipe it dry, and roll through the fudge.

"If there’s any left over — though it’s unlikely! — it can be easily packed up as gifts-to-go,” she says.

Related: How to Recreate Kim-Joy's Brownie & Pretzel Spiders

Kim-Joy's ‘Monster’ Cookie Fudge

3 cups granulated sugar

1¾ cups sweetened condensed milk

⅔ cup whole milk

½ cup (4 oz.) salted butter, cubed

1 tsp. vanilla bean paste or extract

Food colorings of choice

Cookies of choice, broken into large pieces

Edible candy eye sprinkles

1. Line 2 (8x4-inch) loaf pans with parchment paper, leaving 2 inches overhanging on long sides of pans.

2. Stir together sugar, condensed milk, whole milk, butter and vanilla in a large heavy saucepan over high heat. Cook, stirring constantly, until boiling, about 10 minutes. Reduce heat to medium; cook, stirring constantly, until mixture turns light golden brown and a candy thermometer reaches 235° (soft ball stage), 15 to 20 minutes, adjusting heat as needed to prevent overbrowning. Remove from heat.

3. Working quickly, divide sugar mixture between 2 large heatproof mixing bowls. Tint each bowl with food coloring of choice. Working with 1 bowl at a time, beat with an electric mixer on high speed until opaque and slightly thickened, 3 to 4 minutes. (Mixture will no longer be pourable.)

4. Transfer fudge into separate prepared loaf pans, and use a lightly greased rubber spatula to spread evenly to edges. (The surface won’t flatten completely.) Press cookie pieces and edible eyes on top as desired. Lightly cover each pan with plastic wrap. Chill until firm and set, about 2 hours.

5. Use parchment paper overhangs to lift fudge out of loaf pans and onto a cutting board; discard parchment. Use a sharp knife to slice off any uneven edges, and cut into 2-inch squares.

Makes: 16
Active time: 45 minutes
Total time: 2 hours, 45 minutes

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