Use some kitchen magic this Halloween to conjure up these decadently rich, unbelievably creamy, Peanut Butter Fudge Filled Chocolate Cauldron Lollipops. Then have fun filling them with your own magical potion.
Imagine the best peanut butter cup you've ever eaten, on a lollipop stick, decorated like a witch's cauldron, and you have this Halloween treat.
I used my absolute favorite method of making peanut butter fudge to create these pops.
The fudge isn't your ordinary fudge. It's made using peanut butter chips, white chocolate chips or white confectionery coating wafers, a pinch of salt, and creamy peanut butter. It's all melted together and is fluid enough to pour into molds, or in this case, a cake pops pan but hardens into a fudge.
In this post, I'm going to show you step-by-step how you can make these chocolate cauldrons filled with this delicious peanut butter fudge. It is pourable as soon as it is made but firms up as it cools so it's the perfect fudge recipe to use for this Halloween food craft.
Peanut Butter Fudge:
Nestle Premier White Morsels or white candy melts or melting wafers
Reese's peanut butter chips
pinch of salt
creamy peanut butter
melted and tempered semi-sweet chocolate or melted dark cocoa candy melts - For instructions on melting chocolate, see my chocolate making tips page.
dark modeling chocolate or Tootsie Rolls or black fondant
tubes of Wilton Green Sparkle Gel
candy Halloween sprinkles (spiders, eyeballs, bones, skulls, bubbles, etc.)
lollipop sticks or paper straws - If you use paper straws, be sure to use thick, sturdy straws. Thin and flimsy straws will bend and bread under the weight of the chocolate-dipped peanut butter balls.
cake pops pan - I used a Telebrands Bake Pop pan. You need a pan that has holes in the top so you can insert a lollipop stick into the peanut butter fudge ball.
You can purchase items needed to make these Peanut Butter Fudge Filled Chocolate Cauldrons on Amazon.com. I earn a small commission when you make a purchase using the Amazon affiliate links in this post at no extra cost to you.
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Make the creamy peanut butter fudge.
Start by making a batch of peanut butter fudge.
To make this unbelievably creamy peanut butter fudge, I use Nestle Premier White Morsels and Reese's Peanut Butter Chips, salt, and Jif Peanut Butter.
- Combine the white chips with the peanut butter chips and melt them in the microwave on high for 30-second increments, stirring after each, until melted.
- Then stir in a pinch of salt and the creamy peanut butter.
- That's it. That's all it takes to make the best peanut butter fudge you've ever tasted.
Make Fudge Lollipops
The best thing about this unusual fudge is that it is pourable.
- So, pour it into a disposable pastry bag or a squeeze bottle, and pour it into a cake pops pan. You'll need one with a large opening at the top. One that's big enough for a lollipop stick or paper straw to be inserted.
- Just place the tip of the filled pastry bag into the opening of the pan and squeeze.
- Fill each cake pops sphere completely with the peanut butter fudge.
- Then insert a lollipop stick or straw in each. The fudge may ooze out of the top a bit. Just wipe it off.
- Pop them in the freezer for 20 minutes.
- Remove and lift off the top pan and remove the pops.
- Allow them to sit at room temperature for at least 30 minutes so they come to room temperature before removing the excess candy around the middle of each pop.
- Use a sharp thin knife to remove the excess fudge.
- The fudge will be soft enough that you can hold the lollipop stick in one hand and rotate the pop in a circle as you hold the knife up against the middle and the excess fudge can easily be shaved off.
Modeling Chocolate Cauldron Rim
You'll need a rim for each cauldron. I used modeling chocolate. You can find the recipe to make your own modeling chocolate on my Chocolate Making Tips Page.
If you don't want to make it, you can use Tootsie Rolls or black fondant instead.
Make a chocolate rim for your chocolate cauldron.
- You can simply roll the candy into a log, then cut it and shape it over the top of each pop, or use a clay extruder to get a perfectly shaped rope. Cut each rope so it fits around the top of your cake pops. If you use the Telebrands Cake Pops Pan you'll need about a 5-inch rope.
- Then shape the ropes into a circle and seal the ends together, by brushing them with a bit of water. If you are using modeling chocolate it will begin to harden fairly quickly, so create your circles while your ropes are still pliable.
- Pour your melted and tempered semi-sweet chocolate or melted dark cocoa candy melts into a glass or coffee cup.
- If using candy melts, you'll need to allow them to cool to 91-92 degrees Fahrenheit before dipping so that the fudge balls do not melt.
- Dip the pop in the chocolate. Remove and allow the excess to drip off. Then set the pop in a cake pops stand or in a block of Styrofoam. Immediately add the candy rim to the pop.
- If using candy melts, you'll need to freeze the pops for about 5 minutes so the candy melts will harden into a shiny coating. If using pure semi-sweet chocolate, you can just allow them to dry at room temperature.
Add green slime.
- Squeeze green slime sparkle gel over the top of each pop and add some fun candy sprinkles.
- Use spiders, bones, eyeballs, bubbles, skulls, and jimmies.
NOTE: If you want to be able to package your pops in cellophane bags, you will need to use bright green candy melts instead of the green gel. The green slime looks amazingly gooey on top of the lollipops but will remain sticky and wet.
- Store the cauldron pops upright at room temperature in a cake taker or large box to keep dust from collecting on the pops.
- Your pops will stay fresh for up to 2 weeks if you use the green sparkle gel and up to a month if you use green candy melts instead.
This Halloween recipe was originally published on October 19, 2015.
Creamy peanut butter fudge-filled chocolate cauldron topped with green slime sparkle gel and candy spiders, skulls, bones and more.
- 16 ounces white chips or white confectionery coating wafers
- 8 ounces peanut butter chips
- pinch of salt
- 16 ounces creamy peanut butter
- 16 ounces melted and tempered semi-sweet chocolate or melted dark cocoa candy melts*
- 2 ounces dark modeling chocolate or Tootsie Rolls or black fondant
- 2 tubes Wilton Green Slime Sparkle Gel
- candy sprinkles spiders, eyeballs, bones, skulls, bubbles, etc.
Melt white and peanut butter chips in microwave for 30 second increments stirring after each.
Pour into cake pops mold.
Insert lollipop stick.
Freeze for 20 minutes.
Set aside for at least 30 minutes.
Dip in melted and tempered semi-sweet chocolate. (If you use candy melts instead, you must allow them to cool to about 91 degrees so that they don't melt the fudge.)
Add a thin rope of modeling chocolate around the top of each pop.
Decorate with green slime sparkle gel and candy sprinkles.
Store your chocolate cauldron lollipops at room temperature for up to 2 weeks.
If you want to package the lollipops in clear cellophane bags, use green candy melts instead of the green sparkle gel. These lollipops will stay fresh for up to 1 month.