Use some kitchen magic this Halloween to conjure up these decadently rich, unbelievably creamy, Peanut Butter Fudge Filled Chocolate Cauldron Pops. 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 these Halloween treats.
I used my absolute favorite method of making peanut butter fudge to create these pops.
For those of you who’ve been following along here at Hungry Happenings for a few years, you’ve seen this recipe used several times before, but for those of you stopping by for the first time, I think you’ll be surprised.
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.
The fudge holds it’s shape like any other fudge, yet melts immediately after you bite into it making it feel so smooth and creamy on your tongue.
The peanut butter flavor is intense, yet the white chocolate adds just the right amount of sweetness to the candy. When covered in rich dark chocolate, it’s truly magical.
For over 20 years, I’ve been using this recipe to make holiday sweets, and can’t believe it took me this long to turn this fudge into cauldrons for Halloween. I can’t wait to share these with my party guests this weekend.
Peanut Butter Fudge Filled Chocolate Cauldrons
peanut butter fudge:
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.)
*For instructions on melting chocolate, see my chocolate making tips page.
Start by making a batch of peanut butter fudge. To make mine, I use Peter’s White Caps and Reese’s Peanut Butter Chips. Peter’s White Caps can be purchased from cake/candy decorating stores or on-line. There is a great grocery store alternative though. Nestle’s Premier White Morsels will give you a very similar flavor. They may be a little bit thick when melted though, so you might need to add a pinch of paramount crystals or 1/2 teaspoon of vegetable oil to the recipe if it’s too thick to pour easily.
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. If you want the exact same flavor as what I make, use Jif Creamy Peanut Butter.
That’s it. That’s all it takes to make the best peanut butter fudge you’ve ever tasted.
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 lollipops 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.
Then 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.
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.
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 you don’t melt the fudge.
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.
Once you have all the pops dipped you can decorate them. Squeeze green slime sparkle gel over top of each pop and add some fun candy sprinkles. Use spiders, bones, eyeballs, bubbles, skulls, and jimmies.
Store the cauldron pops upright. 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 slime. The green slime looks amazingly gooey on top of the lollipops, but will remain sticky and wet.
- peanut butter fudge:
- 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.
Add a thin rope of modeling chocolate around the top of each pop.
Decorate with green slime sparkle gel and candy sprinkles.
You can purchase items needed to make these Peanut Butter Fudge Filled Chocolate Cauldrons on Amazon.com (commission earned for sales)
If you’d like to have the ultimate guide to working with Candy Clay (modeling chocolate) be sure to get your printed or e-book copy of Candy Clay Creations. This 102 page book is filled with tips and tricks for making and working with candy clay along with 17 step-by-step tutorials for decorating cupcakes, cookies, and more using candy clay. It’s a fantastic resource for anyone who wants to make festively decorated treats.
You can use the peanut butter fudge recipe to make these other sweet treats too.
Peanut Butter Fudge Filled Easter Bunnies • Artisan Chocolates Topped with Transfer Sheets
Peanut Butter Fudge Starfish • Chubby Chocolate Bunnies • Fudge Pumpkins (recipe coming soon)
Fudgy Hearts • Peanut Butter Fudge Filled Chocolate Cauldrons