Candy Corn Fudge
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!
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Makes: 25 squares
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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.
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