Candy Corn Fudge: A Nostalgic Twist for Fall Gatherings

Candy corn fudge is a little bit of chaos and a lot of nostalgia. It’s one of those recipes that feels like a quick fix for a seasonally sweet craving, but with a twist that makes it special. I’ve made it dozens of times, each batch a little different, depending on how much candy corn I’ve got left or how vibrant I want the colors to be.

Why You’ll Keep Coming Back to This Fudge

It’s a nostalgic tie to childhood that’s quick to make but always feels festive. The vibrant colors and sweet bite make it a seasonal staple, especially when sharing with friends. Plus, it’s endlessly customizable—add nuts, switch candy types, or sprinkle a hint of cinnamon for a twist.

Getting to Know Your Candy Corn Fudge Ingredients

• White chocolate chips: They melt smoothly and give that luscious, creamy base. Use good quality for a silky texture.
• Sweetened condensed milk: It’s the glue that holds everything together, adding richness and sweetness.
• Candy melts (orange and yellow): Bright, vibrant, and slightly chewy, they add flavor and a visual pop.
• Mini candy corn: Crunchy, sweet, and colorful, they top the fudge for texture and nostalgia.
• Sea salt (optional): A tiny sprinkle balances the sweetness, enhancing flavor and adding depth.
• Vanilla extract (optional): A splash for extra warmth and aroma, if you like a hint of vanilla.

Tools of the Trade for Candy Corn Fudge

• Heatproof mixing bowl: Melts the chocolate and condensed milk evenly without scorching.
• Double boiler or microwave: Gentle heat for smooth melting.
• Spatula or spoon: Stir and spread the fudge smoothly.
• Parchment paper: Prevents sticking and makes lifting the fudge easy.
• Sharp knife: Cutting the fudge into even squares.

Step-by-Step Guide to Making Candy Corn Fudge

Step 1: Line a 20cm (8-inch) square baking pan with parchment paper, leaving a bit hanging over the edges.

Step 2: Combine 300g (10 oz) white chocolate chips and 60ml (1/4 cup) sweetened condensed milk in a heatproof bowl.

Step 3: Melt the mixture over a double boiler or in short bursts in the microwave, stirring frequently.

Step 4: Once smooth and shiny, evenly spread half of it into the prepared pan, smoothing the top.

Step 5: Drop small dollops of orange and yellow candy melts on top, then swirl with a toothpick for a marbled effect.

Step 6: Sprinkle mini candy corn over the top for texture and color.

Step 7: Chill in the fridge for at least 2 hours until firm.

Step 8: Lift out of the pan using the parchment overhang and cut into small squares.

Cooking Checkpoints and Tips

• The mixture should be glossy and smooth before spreading. If it looks grainy, it’s overcooked or not stirred enough.
• The fudge must be fully set and firm before cutting, so don’t rush the chilling process.
• Look for a uniform color and marbled swirl pattern, not streaks or uneven patches.

Common Mistakes and How to Fix Them

• Overheating the chocolate.? If mixture is grainy, stop heating and stir vigorously to smooth it out.
• Adding too much moisture.? If fudge remains sticky, chill longer and add a tiny more condensed milk next time.
• Not pressing candy into the surface.? If candy corn sinks, press gently into the top after spreading the layer.
• Cutting too early or with a dull knife.? If fudge cracks when cutting, chill it longer or use a hot, sharp knife.

Candy Corn Fudge

Candy Corn Fudge is a vibrant, creamy treat made by melting white chocolate with sweetened condensed milk, then swirling in colorful candy melts and topping with crunchy mini candy corn. Its smooth texture and bright appearance make it a festive, nostalgic dessert perfect for sharing. The process involves melting, layering, and chilling until firm for a satisfying bite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 2 hours hrs

Servings: 16

Course: Main Course

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 300 g white chocolate chips good quality for a smooth texture
• 60 ml sweetened condensed milk adds richness and helps set the fudge
• small orange candy melts for vibrant color and flavor
• small yellow candy melts complements orange for a colorful swirl
• ½ cup mini candy corn for topping and nostalgic crunch
• to taste sea salt optional, enhances sweetness
• ½ teaspoon vanilla extract optional, adds warmth

Equipment

• Heatproof mixing bowl
• Double boiler or microwave
• Spatula or spoon
• Parchment paper
• Square baking pan
• Sharp knife

Method

 

1. Line your 20cm (8-inch) square pan with parchment paper, letting the edges hang over for easy removal later.
   
2. Combine the white chocolate chips and sweetened condensed milk in a heatproof bowl, ready for melting.
   
3. Melt the mixture over a double boiler or microwave in short bursts, stirring until smooth, glossy, and fully combined.
   
4. Pour half of the melted mixture into the prepared pan, spreading it evenly with a spatula to create a smooth layer.
   
5. Drop small spoonfuls of orange and yellow candy melts on top of the fudge layer, then use a toothpick to swirl them into a marbled pattern.
   
6. Sprinkle the mini candy corn evenly over the surface for added texture and colorful appeal.
7. Repeat the layering process with the remaining melted mixture, spreading smoothly, swirling candy melts, and topping with candy corn.
8. Sprinkle a tiny pinch of sea salt and a splash of vanilla extract over the top if desired, to enhance the flavor.
9. Place the pan in the fridge and chill for at least 2 hours, until the fudge is firm and set.
10. Once chilled, lift the fudge out of the pan using the parchment edges and transfer to a cutting board.
11. Use a sharp knife to cut the fudge into small squares, revealing the colorful swirls and festive topping.
12. Serve your vibrant candy corn fudge, perfect for sharing and enjoying that nostalgic, sweet crunch.

Notes

For an extra festive touch, add chopped nuts or a drizzle of chocolate. Ensure the fudge is fully set before cutting to prevent cracking. Store leftovers in an airtight container in the fridge for up to a week.