Candy Corn Fudge is a no-bake treat with three layers of white chocolate, tinted to look just like your favorite Halloween candy. It comes together with a handful of ingredients and no candy thermometer is necessary!
Jump to:
If you're new here, I'll say it right up front: I am firmly on team candy corn. Every fall I keep a bowl of it on the counter and every fall an intense debate arises amongst my friends and readers.
But not matter how you feel about the colorful candies, you have to admit there's something so fun about candy corn recipes! I create at least one a year and my candy corn ice cream is always a hit! But I also have pretty candy corn cupcakes that don't actually taste like the candy (so everyone can enjoy!).
I've had layered candy corn fudge on my must-make list for the past few Halloweens and have finally got around to perfecting my recipe.
It's an easy fool-proof fudge that works every time. It's made with quality white chocolate, condensed milk, and vanilla and butter extracts for a candy corn-like flavor. And, of course, it's topped with the iconic candies!
🧡 Why this recipe works
Easy fudge with no candy thermometer required: this is the melt-and-pour kind of fudge and the melted white chocolate with sweetened condensed milk sets up every time, so there is none of the grainy, questionable consistency fudge sometimes has.
Uses only a few ingredients: white chocolate, condensed milk, butter, a little vanilla, and candy corn do almost all the work. There's nothing complicated on the list!
The candy corn style layers are fun and easy: the fudge has 3 tinted layers, yellow on the bottom, orange in the middle, and white on top, so it gives a fun candy corn effect.
It has a candy corn-like flavor: a little butter extract alongside the vanilla gives the white chocolate that buttery, honey-sweet candy corn flavor, instead of just white chocolate flavor. Plus, there's actual candies on the top!
It's great for making ahead of time: the fudge keeps for a week on the countertop, so it's easy to make before a party or to hand out to classrooms and neighbors.
🗒️ Ingredients
Here's what you need to make this fun candy corn fudge (be sure to view the recipe card at the bottom of this post for ingredient amounts and full recipe instructions):
- High-quality white chocolate: I like using white melting wafers, but you can also use chopped white chocolate bars. I wouldn't use white chocolate chips as they don't typically melt well.
- Sweetened condensed milk
- Unsalted butter
- Salt
- Vanilla extract
- Butter extract: this is what gives the fudge more of a candy corn flavor, but you can skip it if you just want the white chocolate to shine.
- Yellow gel food coloring
- Orange gel food coloring
- Candy corn
🍬 Recipe tips
- Make sure your bowl and utensils are completely dry before starting the melting process. A single drop of water can seize your white chocolate.
- Melt the chocolate low and slow. White chocolate tends to scorch easily, so keep the heat gentle, whether you're using a double boiler over barely simmering water or the microwave at 50% power in short bursts.
- If you don't have a double boiler, you can always make your own by placing a heat-proof bowl over a pot of simmering water (making sure the bowl doesn't touch the water in the pot). Just make sure the bowl fits perfectly over the pot as you don't want steam escaping and getting into the chocolate.
- Once melted, work with one batch of chocolate at a time. Scoop out about 1 cup of chocolate, tint it, and spread it before moving on. Keep the main bowl somewhere warm so it stays spreadable, and give it a quick 10-15 second warm-up if it stiffens.
- Pop the pan in the freezer instead of the fridge between layers. 5-7 minutes will firm each layer just enough to add the next without the colors blending together.
- Add the next layer while the one below is set but still a little tacky. If it hardens all the way, the layers can slide apart when you cut them.
- Press the candy corn on while the top layer is still soft so it sticks.
📧 Email Me This Recipe
We'll email this post to you, so you can come back to it later!
- Let finished fudge chill in fridge for at least 2 hours before you slice. You want it to be completely set.
- Cut fudge with a warm, dry knife and wipe the blade between cuts for clean lines.
I like to cut the fudge into small squares (generally about 25 total), but you can make them bigger or even super tiny if you want. It is quite sweet, so I find I only need a couple bites to be satisfied!
But when you cut into the fudge, you get those three clean layers and a soft, creamy bite that practically melts in your mouth.
It tastes just like candy corn, sweet and buttery with a little honey note, and the candy corn on top adds the perfect chewy bite.
This one disappears fast in my house, mainly due to my husband's candy corn obsession... and I have a feeling it will in yours, too!
⏲️ How to store
Store the fudge in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
If you stack the pieces, place a sheet of parchment paper or wax paper in between the layers so they don't stick together.
🎉 Variations on recipe
I love the simplicity of these fudge, but there are lots of ways you can make it. Here are some ideas:
- Add a pinch of flaky sea salt over the top layer for a sweet and salty flavor.
- Swap the candy corn on top for Halloween sprinkles, candy corn sprinkles, or candy eyeballs. Or use all three!
- Press chopped peanuts over the top for a nod to the classic candy corn and peanuts combo.
- Drizzle melted chocolate over the finished fudge for a fancier look.
- Fold mini chocolate chips into the white layer for a candy corn and chocolate mashup.
- Make the colors marbled instead of layered them by swirling the yellow, orange, and white chocolate mixtures together.
- Change up the colors for other holidays, like red and green for Christmas or pastels for spring.
- You can fold chopped candy corn into the actual fudge if you want, but the colors will likely bleed a bit.
🎃 More candy corn desserts
If you love candy corn, you've come to the right place because I have A LOT of candy corn recipes on my blog! Here are some faves:
You can see all my fun Halloween recipes here! I think these Halloween Cakesicles are the best.
🙋♀️ FAQ
Whether you love it or loathe it, you have to admit there's something kind of fun about the yellow, orange, and white candies. And chances are you have someone in your life who would appreciate a batch of this candy corn fudge!
If you make it, come back and let me know how it turned out.
📖 Recipe
Candy Corn Fudge
📧 Email Me This Recipe
We'll email this post to you, so you can come back to it later!
Ingredients
- 3 cups (18 oz) high-quality white chocolate (I recommend using white chocolate bars, chopped, or white melting wafers. White chocolate chips won't melt well)
- 1 can (14 oz) sweetened condensed milk
- 2 tablespoon unsalted butter
- ¼ teaspoon salt
- 1 ½ teaspoon vanilla extract
- ⅛ teaspoon butter extract
- Yellow gel food coloring
- Orange gel food coloring
- ¾ cup candy corn
Instructions
- Line an 8x8 pan with parchment paper, leaving overhang on two sides. Be sure your bowls and spatula are completely dry (a drop of water can cause chocolate to seize).
- Add chopped white chocolate or wafers, condensed milk, butter, and salt to a double boiler (or in a heat-proof bowl set over a saucepan with water) and bring water in the bottom of boiler to a simmer. Stir gently until mixture is just melted and smooth. Remove from heat and stir in vanilla and butter extracts. If you prefer to use microwave: heat at 50% power in 30-second bursts, stirring between each, until fully melted and combined.
- Scoop out about 1 cup of the melted chocolate into a small bowl and add a few drops of yellow food coloring. Stir to combine and continue adding drops until shade is vibrant. Spread mixture into an even layer in the prepared pan. Freeze 5-7 minutes, just until the top firms up.
- If the remaining melted white chocolate stiffens while you work, warm it gently for 10-15 seconds to loosen it back up. Scoop out another 1 cup of chocolate, tint it orange, and spread it over the yellow layer. Freeze 5-7 minutes.
- Spread the remaining white chocolate (keep it white) over the orange layer and immediately press the candy corn evenly over the top while the surface is still soft.
- Refrigerate fudge for at least 2 hours, until firm. Lift out by the parchment paper, place on cutting board, and cut into squares with a warm, dry knife, wiping the blade between cuts.
Notes
- Store fudge in an airtight container at room temperature up to 1 week or refrigerate up to 2 weeks.
Comments
No Comments