Candy Corn Fudge is a fun and festive Fall treat! This no-bake white chocolate fudge only requires 4 ingredients and 10 minutes to make (+ chill time!). You're going to love whipping this up for Fall or a fun Halloween treat!
If you know me at all, you know Candy Corn is one of my favorite Fall treats. In fact, it's mid-July as I write this, and I bought my first bag of the season yesterday when I spotted it in the dollar store. I just cannot resist Candy Corn!
I know, I know. Candy Corn is definitely a love-it-or-hate-it kind of thing. And for me, it's love!! 🧡💛
Why I Love Candy Corn Fudge
I'm gonna be honest - I'm a purist when it comes to candy corn. I will only eat one brand (Brach's) and I will only eat the original yellow, orange, and white versions. No knock-off brands or Indian Corn for me. For this reason, I cannot bring myself to make homemade candy corn. I just feel like it could never be the same.
But I love this Candy Corn Fudge recipe for so many reasons. First, because it's so easy to make and it's a budget-friendly treat.
And the best part? It tastes like White Chocolate Fudge. I've been addicted to white chocolate fudge since making this Pralines & Cream Fudge years ago.
- White Baking Chips (aka White Chocolate Chips) - I really like GHIRARDELLI Classic White Premium Baking Chips for this recipe!
- Sweetened Condensed Milk - this is not evaporated milk! Be sure you get the right stuff!
- Butter - You can use salted or unsalted butter but I really prefer salted to cut the sweet a tiny bit.
- Food Coloring (not pictured) - You will need 1-3 drops of orange food coloring and 1-3 drops of yellow food coloring. I highly recommend using gel colors but liquid colors also work.
- Parchment Paper
- Microwave Safe Mixing Bowls
- Silicone Spatulas
- 9x5-inch loaf pan or an 8-inch round or square pan
How to Make Candy Corn Fudge
1. Prepare a pan or baking dish by lining it with parchment paper. You could also line the pan with foil and spray with non-stick cooking spray but parchment paper is so much better!
3. Microwave on high at 20-second intervals, stirring between each interval just until
melted. Alternatively, you can melt the mixture in a double boiler.
4. Stir the mixture until smooth.
5. Separate mixture into thirds in separate bowls.
6. Add three drops of yellow food coloring to one bowl, and 3 drops of orange food coloring to another bowl. Stir each to evenly distribute the color.
7. Layer the melted mixture into the prepared pan: start with an orange layer, then yellow, then uncolored white. This recipe sets up pretty quickly, which makes it possible to layer without chilling in between (see video). If you use a larger pan than called for, don't worry about spreading it to the edges of the pan.
Place in the refrigerator or freezer for at least two hours.
Remove from pan, and cut into squares.
Recipe Pro Tips
- Give the Candy Corn Fudge a little more flavor by adding a teaspoon of clear vanilla extract.
- If you want to be really festive with this Halloween fudge, you can cut it into triangles that resemble the shape of candy corn. Simply cut a bar of fudge the entire width of the fudge, then lay the slices flat and cut it into triangles.
- This Halloween Fudge recipe begins to set up quickly so if you don't have the specified pan size, you can also use a plate or larger pan and it shouldn't spread too thin.
Be sure you use sweetened condensed milk for this fudge recipe.
This fudge begins to set quickly as it cools but needs to be refrigerated for at least 2 hours to fully set and be ready to slice.
Fudge is best stored at room temperature wrapped in parchment paper, then placed in an airtight container. It will keep for 2-3 weeks. It should NOT be refrigerated after it initially sets- this will cause the fudge to dry out and be crumbly.
If you plan to keep it past 2 or 3 weeks, fudge can be frozen. It's best to wrap it in a couple of layers of plastic wrap, then place it in an airtight container. This will seal in the moisture. Thaw at room temperature for at least 2 hours before you plan to eat it after freezing.