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.
I've used this same fudge to make Peanut Butter Fudge Filled Easter Bunnies, Artisan Chocolates Topped with Transfer Sheets, and Peanut Butter Fudge Starfish.
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.
Ingredients:
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
Decorations:
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.)
Supplies:
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.
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Instructions
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.
Substitutions
You could dip cake pops into dark chocolate and decorate them using the same technique to create Cauldron Cake Pops.
Or, you could make traditional chocolate-dipped peanut butter balls that are made using butter, powdered sugar, and peanut butter and turn them into cauldrons.
Storage
- 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.
Related Recipes
If you are looking for more treats to serve at a party, be sure to check out all of my Halloween recipes.
Recipe
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.
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Melt white and peanut butter chips in microwave for 30 second increments stirring after each.
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Pour into cake pops mold.
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Insert lollipop stick.
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Freeze for 20 minutes.
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Un-mold.
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Set aside for at least 30 minutes.
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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.ย
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.ย
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JoAnn
Hi Beth. I've made quite a few of your recipes and never been disappointed. I would love to try these. My only problem is my cake ball pan. The holes are too small to fit a paper straw or even Wiltons standard white paper sticks. I MAY be able to use the squeeze bottle to fill the pan, but any advice on how to insert the sticks? Or am I just s.o.l? I have messaged you quite a few times and you always reply when you get the time. I appriciate that greatly. I am 37 years old and I would like to think of myself as an experienced Baker and candy maker. But you arer truly inspiring. I wanna be you when I grow up lol ๐
Beth
Hi JoAnn, I'm so happy to hear that you have enjoyed my recipes.
The cake ball pan that I used to make these creates rather large cake balls and it does have a larger opening for the lollipop stick or straw. There are thinner lollipops sticks but they are challenging to find. You need sticks that are probably about 1/16-inch in diameter. Most sticks are about 1/8-inch in diameter. You could use wood skewers, which come in many different lengths. If you do some shopping for sticks looks for really thin ones. I've had plastic ones that were thinner and I have some paper ones in my cupboard that are 1/16-inch. I searched around online for some sticks and I found these nice, clear, cake topper sticks that are 8 inches long by 1/16 inches in diameter. They might work great. https://amzn.to/2OEUqEo
JoAnn
Thanks Beth. I'll see what I can do. I have some wooden skewers. Never thought to try those. Or maybe I'll just splurge and try the sticks you found or maybe get a new pan. I greatly appreciate your help!! ๐ Thanks again!
Melissa
These are so cool, Beth! I've been tossing ideas around for a Goosebumps Birthday Party treat, but I haven't been satisfied with anything. Why didn't I think of cauldrons? The kids are going to go crazy over them! Thank you!
Beth
These pops would be a fun addition to your party. They were such a huge hit at our Halloween party. Have fun making them for the kids.
Karen @ Sugartown Sweets
Your candy cauldron pops are perfect! I couldn't figure out what you were using for the green goo..love it! My daughter and i are planning a Christmas gift candy making day and since we're both nuts for Reese's cups, I'm gonna try your recipe. ๐
Beth
I suppose you could add some fruit flavored jam to the top of the cauldrons to get a PB&J flavor. That could be yummy.
The Partiologist
Amazing! It's my favorite combo right now, craving it more after seeing this post. And if I had powers, I would make every cauldron a peanut butter fudge filled chocolate cauldron! ๐
Beth
It's my favorite combo too!
Aida@TheCraftingFoodie
Beth, these are so awesome. The design is beyond perfect, and the flavors are so indulgent!! Plus, your tutorial is off the charts. It makes me think I can do it (haha!). Love these. Pinned and shared ๐
Beth
I am always so happy to hear that my tutorial is helpful. My goal is to make all my projects doable at home. Thanks for pinning and sharing:)
simonacallas
Wonderful idea, and the cauldrons are perfect! Nice, funny and very tasty ๐ Congratulations!
Beth
Thank you:)
HANI/HANIELAS
THESE ARE PERFECTION. I still have to master dipping, you make it look so effortlessly.
Peanut butter fudge - YUM
Beth
Thank you Hani. I am so excited to serve these at our party. I think they are really going to be the showstopper on my dessert table.