Food & Recipes

Truffle Tarantulas

by Sandra Markle; Elaine Magee

Truffle Tarantulas

Prep time: 12 minutes
Cook time: CHILLING TIME: 1 hour
Serves: 6 tarantulas

Red, blue, and green food coloring
1/2 cup sweetened shredded coconut
4 feet of thin black licorice whips
1 1/2 cups chocolate chips
1/2 cup plus 2 tablespoons fat-free
sweetened condensed milk
Pinch of salt

1. Line a 9 x 5-inch loaf pan with foil; set aside. In a small cup, mix 2 drops each of red, blue, and green food coloring. Pour the coconut in a zip-close plastic bag and add the food coloring mixture. Seal the bag and shake to color the coconut. Use clean safety scissors to cut licorice into 48 one-inch pieces. Set all of this aside.

2. In a medium-size microwave-safe bowl, mix chocolate chips, sweetened condensed milk, and salt. Microwave on high for 3 minutes, stirring well after each minute, until chocolate is completely melted. Stir mixture until smooth.

3. Spread evenly into prepared pan. Chill in fridge until firm (1 hour).

4. Lift fudge out of the pan by the foil and place on a cutting board. Parent should cut fudge into 12 equal squares, using a large, heavy knife. Roll each square into a ball between your palms, then roll balls in colored coconut. Stick two balls together to form the tarantula’s body, and set on a cookie sheet lined with waxed paper. Stick 8 pieces of licorice into each body for legs, right.