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This candy corn fudge is a super easy, delicious, and very, very cute Halloween treat!
Here’s another reader favorite from the archives! This was one of the very first recipes I ever did that really took off on Pinterest, so it’s a special one to me. But the photos have always been a bit of an eyesore, and I’ve been meaning to give these a facelift for over 5 years!
Here’s another reader favorite from the archives! This was one of the very first recipes I ever did that really took off on Pinterest, so it’s a special one to me. But the photos have always been a bit of an eyesore, and I’ve been meaning to give these babies a facelift for well over 5 years!
The fun thing about this fudge, of course, is that it looks like candy corn. But for all you candy corn haters out there, no need to fear– it doesn’t TASTE like candy corn at all. This fudge is made from my very favorite vanilla bean fudge.
There are two ways to color it. First, you could use white melting candy and candy gel coloring. This is a great way to control the shade of the colors, for example, if you wanted to make them darker than what you see pictured.
The second way to color the different layers of the candy corn look is simply to use colored candy melts in the recipe. This is the route I prefer, simply because it makes things easier. And because no matter how careful I am, I always get food coloring all over my kitchen. Which means I avoid it whenever at all possible.
You’ll need 6 bags of colored melting candy (or white, if you’re brave and taking the food coloring route): two white bags, two orange bags, and two yellow bags, each 12 ounces each. You won’t end up using the full two bags (you only need 3 cups of each color, and 24 ounces is slightly over that), but the good news is that having an odd amount of colored candy melts in your stash is never a bad thing. There are all sorts of fun food projects you could melt them down and use them for!
I have made this fudge enough times now, that I’ve narrowed down the process to using only one pot and one spoon in the making (with no dishwashing in between, hooray!). Yet another reason why I love this fudge so much.
Working from the lightest color to the darkest, start by melting together 3 cups of the white candy with a can of sweetened condensed milk. Once melted and smooth, pour that into a parchment or foil lined 8×8 baking dish. And continue to do this with each color.
Tip: chill each layer in the freezer for about 10-15 minutes after pouring it into the pan. This will help make sure that the newest layer you’re pouring in doesn’t sink to the bottom, but instead spreads out nicely on top of the layer under it (you can see where I didn’t let my yellow chill long enough and the orange sank into it).
Once all of the layers has firmed up completely, you can cut it into strips and then triangles. The fudge is okay to be kept at room temperature if you prefer. It will soften a bit, but it can still be handled just fine. To keep it firmer, simply store in the fridge untill ready to serve!
Tip: If you love candy corn and want to incorporate that flavor, Wilton’s has a bag of seasonal candy corn flavored candy melts! It’s white with yellow and orange specks, so you could feasibly use it in the white layer.
Delightfully Sweet Candy Corn Fudge Recipe
Yield: 36 pieces
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
This Candy Corn Fudge is a creamy, delightful treat that perfectly captures the festive spirit of Halloween. It's sure to be a hit at any fall gathering or Halloween party!
Ingredients
- 1 ½ cups sugar
- 2/3 cup evaporated milk
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
- 2 cups miniature marshmallows
- 1 ½ cups white chocolate chips
- 1 teaspoon pure vanilla extract
- 1 cup candy corn
- 1/4 cup Halloween sprinkles
Instructions
- Start by lining a 9-inch square baking pan with aluminum foil, ensuring the foil extends over all sides. Lightly grease the foil with a cooking spray.
- In a medium-sized saucepan, combine sugar, evaporated milk, butter, and salt. Bring to a full rolling boil over medium heat, stirring constantly.
- Once boiling, continue to stir constantly for 4-5 minutes. Remove from heat.
- Add in the marshmallows, white chocolate chips, and vanilla extract to the hot mixture. Stir until the marshmallows and chocolate are fully melted and the mixture is smooth.
- Quickly fold in the candy corn, ensuring they are evenly distributed throughout the mixture.
- Pour the fudge mixture into the prepared pan. Smooth the top with a spatula.
- Sprinkle the Halloween sprinkles evenly over the top, gently pressing them into the fudge.
- Refrigerate for at least 2 hours, or until the fudge is set and firm.
- Using the overhanging foil, lift the fudge out of the pan. Place on a cutting board and peel off the foil.
- Cut the fudge into squares. Store in an airtight container at room temperature for up to 1 week.
Notes
This fudge is very sweet, as you might expect with candy corn and white chocolate. If you prefer your desserts less sweet, you might want to reduce the amount of sugar or candy corn.
Nutrition Information:
Yield: 36Serving Size: 1
Amount Per Serving:Calories: 150Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 45mgCarbohydrates: 23gNet Carbohydrates: 23gFiber: 0gSugar: 20gSugar Alcohols: 0gProtein: 1g
