This candy corn fudge is a little rebellion against the usual pumpkin-spiced everything. I love how the sweet, buttery flavor of candy corn pairs with rich, smooth white chocolate—like childhood in a bite. It’s a reminder that sometimes, simple ingredients can turn into something unexpectedly festive. Perfect for those rushed holiday gatherings or quiet nights with a mug of cider.
Why I Keep Making This Candy Corn Fudge
It’s messy, it’s sweet, and it feeds into that rush of childhood memories every fall. The process is forgiving, and the flavor combo never gets old, no matter how many times I make it. Plus, it’s a real crowd-pleaser and a perfect little treat to stash away for when the craving hits.
Breaking Down the Candy Corn Fudge Ingredients
- White chocolate chips: Creamy and melts smoothly, giving the fudge its luscious base. You could swap in almond or vanilla-flavored chips for a twist.
- Sweetened condensed milk: Adds richness and sweetness; a little goes a long way. For a dairy-free version, try coconut condensed milk.
- Candy corn: Fills the fudge with chewy, sweet bites of nostalgia. Try caramel bits or butterscotch chips if you want a different flavor burst.
- Vanilla extract: Enhances sweetness and depth. Skip if you prefer a more straightforward sugar hit.
- Salt: A pinch balances the sweetness. Sea salt flakes add a nice crunch and shimmer.
Tools and Equipment for Perfect Candy Corn Fudge
- 9-inch square pan: To hold and shape the fudge as it sets.
- Parchment paper: Prevents sticking and makes lifting out easier.
- Double boiler or heatproof bowl over saucepan: Gently melts the chocolate without scorching.
- Spatula: Stirs the mixture and smooths the top.
- Sharp knife: Cuts the fudge into neat squares.
Making Candy Corn Fudge: The Sweet, Sticky Steps
Step 1: Line a 9-inch square pan with parchment paper, leaving overhang for easy lifting.
Step 2: Melt 2 cups of white chocolate chips and 1/2 cup of sweetened condensed milk in a double boiler over low heat, stirring until smooth.
Step 3: Stir in 1 teaspoon of vanilla extract and a pinch of salt. Remove from heat.
Step 4: Fold in 1 cup of candy corn, gently mixing until evenly distributed.
Step 5: Pour the mixture into the prepared pan, smoothing the top with a spatula.
Step 6: Let it set at room temperature for at least 2 hours, or refrigerate for 1 hour until firm.
Step 7: Cut into squares with a sharp knife before serving.
Key Moments to Watch When Making Candy Corn Fudge
- Chocolate melts smoothly without burning—keep the heat low and stir constantly.
- The mixture should be glossy and thick. If it’s too runny, refrigerate for 10-minute intervals.
- Candy corn should be evenly dispersed, not sinking to the bottom or floating on top.
- Ensure the fudge is fully set before cutting to avoid messy, crumbly pieces.
Common Fudge-Making Flops and How to Fix Them
- Fudge is too thick or crumbly.? Add a splash of hot water to loosen the mixture.
- Chocolate seized or burnt.? Reheat gently, stirring constantly.
- Chocolate or candy corn burned.? Lower heat immediately and stir.
- Fudge too soft or sticky.? Refrigerate longer or let sit at room temperature.
Candy Corn Fudge
Ingredients
Equipment
Method
- Line your 9-inch square pan with parchment paper, letting the edges overhang for easy removal.
- Set up a double boiler or place a heatproof bowl over a saucepan with simmering water, then add the white chocolate chips and sweetened condensed milk.
- Stir gently and constantly as the mixture melts, until it becomes smooth, glossy, and thickens slightly, filling your kitchen with a sweet, chocolaty aroma.
- Remove the bowl from heat and stir in the vanilla extract along with a pinch of salt, blending well to deepen the flavor.
- Gently fold in the candy corn, mixing just enough to distribute them evenly without breaking the chewy bits.
- Pour the mixture into your prepared pan, using a spatula to spread it into an even layer and smooth the surface.
- Set the pan aside at room temperature, allowing the fudge to firm up for at least 2 hours, or refrigerate for about 1 hour for quicker setting.
- Once fully set and firm to the touch, lift the fudge out of the pan using the parchment overhang.
- Place the fudge on a cutting board and use a sharp knife to cut into evenly-sized squares, revealing its smooth, chewy interior dotted with colorful candy corn.
- Arrange the squares on a serving plate and enjoy this festive, nostalgic treat that melts in your mouth with every bite.
