Candy Corn Fudge: A Sweet Fall Treat Recipe
Introduction
Candy Corn Fudge is a delightful and colorful treat perfect for fall celebrations. This creamy, sweet fudge combines the classic flavors of white chocolate and candy corn for a festive twist that’s sure to please both kids and adults.
Ingredients
- 2 cups white chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup candy corn (plus extra for topping)
- Yellow and orange food coloring (optional)
Instructions
- Step 1: Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal, and lightly grease the parchment with cooking spray.
- Step 2: In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir constantly until the chocolate is completely melted and smooth. Remove from heat and stir in the vanilla extract and salt.
- Step 3: Gently fold in the candy corn until evenly distributed throughout the fudge mixture.
- Step 4: For a layered effect, divide the fudge mixture into three bowls. Tint two of the bowls with yellow and orange food coloring, leaving one bowl white.
- Step 5: Pour the yellow fudge mixture into the prepared baking dish and spread evenly. Add the orange layer, then the white layer on top, smoothing each with a spatula. Optionally, swirl the layers gently with a knife for a marbled look.
- Step 6: Press additional candy corn into the top layer for decoration.
- Step 7: Place the baking dish in the refrigerator for at least 2 hours, or until the fudge is firm and set.
- Step 8: Lift the fudge out of the pan using the parchment overhang. Cut into squares or rectangles and enjoy!
Tips & Variations
- Use high-quality white chocolate for a smoother and richer fudge.
- If you prefer, skip the food coloring for a simpler look that still tastes delicious.
- Try adding chopped nuts or a pinch of cinnamon for extra flavor and texture.
- To make the fudge more festive, press crushed candy canes or sprinkles onto the top instead of candy corn.
Storage
Store the fudge in an airtight container in the refrigerator for up to two weeks. Before serving, allow it to sit at room temperature for 10–15 minutes for a softer texture. The fudge can also be frozen for up to three months; thaw overnight in the refrigerator.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of candy instead of candy corn?
Yes, you can substitute candy corn with other small candies like crushed peppermint or mini chocolate chips, but keep in mind this will change the flavor and texture slightly.
Do I have to use food coloring?
No, food coloring is optional and mainly for a festive layered look. The fudge will still taste great without it.
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Candy Corn Fudge: A Sweet Fall Treat Recipe
- Total Time: 2 hours 20 minutes
- Yield: 16 pieces 1x
Description
This Candy Corn Fudge is a delightful, colorful sweet treat perfect for fall celebrations and Halloween. Made with creamy white chocolate, sweetened condensed milk, and festive candy corn, this fudge features optional layers tinted with yellow and orange food coloring for a fun, marbled effect. Easy to prepare and no baking required, it’s a perfect indulgence to share with family and friends during the autumn season.
Ingredients
Fudge Ingredients
- 2 cups white chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup candy corn, plus extra for topping
- Yellow and orange food coloring (optional)
Instructions
- Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, ensuring there is some overhang for easy removal later. Lightly grease the parchment paper with cooking spray to prevent sticking.
- Melt the White Chocolate: In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir constantly until the mixture is completely melted and smooth. Remove from heat and stir in the vanilla extract and salt for flavor balance.
- Fold in Candy Corn: Gently fold in 1 cup of candy corn to evenly distribute it throughout the fudge mixture without breaking the candy pieces.
- Color the Fudge (Optional): To create a layered look, divide the fudge mixture evenly into three bowls. Add yellow food coloring to one bowl and orange food coloring to another, leaving the last bowl white.
- Layer the Fudge: Pour the yellow colored fudge into the prepared baking dish and spread it evenly with a spatula. Follow by layering the orange fudge on top, then add the white fudge layer last. Smooth each layer. For an artistic touch, gently swirl the layers together using a knife to create a marbled effect.
- Add Toppings: Press additional candy corn pieces into the top layer of fudge for decorative appeal and extra sweetness.
- Chill and Set: Place the baking dish in the refrigerator and chill for at least 2 hours, or until the fudge is firm and set to the touch.
- Cut and Serve: Use the parchment paper overhang to lift the fudge out of the pan. Cut into squares or rectangles and serve as a sweet seasonal treat.
Notes
- Be careful to melt the white chocolate on low heat to prevent scorching.
- If desired, skip the food coloring for a simpler candy corn fudge look.
- Store the fudge in an airtight container in the refrigerator to maintain freshness.
- Allow fudge to come to room temperature briefly before serving for a softer texture when eating.
- Use good quality white chocolate chips for the best creamy texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: Candy Corn Fudge, Fall Treat, Halloween Dessert, White Chocolate Fudge, Candy Corn Recipe, No Bake Fudge
