Candy Corn Fudge Recipe: A Festive, Creamy Halloween Delight
Candy Corn Fudge is a fun and festive treat that brings Halloween spirit to life with its iconic tri-color layers and smooth, creamy texture. This easy-to-make fudge is perfect for parties, trick-or-treat bags, or just enjoying a sweet moment with your favorite fall flavors. Made with white chocolate and sweetened condensed milk, each bite melts in your mouth with just the right amount of sweetness. Whether you love candy corn or just want to add something bright and colorful to your dessert table, this fudge is a guaranteed crowd-pleaser. It’s rich, adorable, and surprisingly simple to prepare—all without the need for a candy thermometer!
What Makes This Fudge Special?
This fudge captures the look of classic candy corn with three beautifully layered stripes—yellow, orange, and white. But beyond its cute, Halloween-ready appearance, it offers a luscious, smooth texture and sweet vanilla flavor that both kids and adults love. It’s a no-bake treat, made in the microwave or stovetop, making it incredibly convenient for busy fall days.
Plus, it stores well and makes a great homemade gift during spooky season!
Cooking Time
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 15 minutes
- Servings: 36 small pieces
Ingredients
- 3 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1 ½ tsp vanilla extract
- Yellow gel food coloring
- Orange gel food coloring
Optional:
- Candy corn pieces for garnish
- Halloween sprinkles for decoration
Instructions
1. Prepare the Pan
Line an 8×8-inch baking pan with parchment paper, allowing some overhang for easy removal. Lightly spray with nonstick cooking spray.
2. Melt the Fudge Base
In a medium saucepan over low heat (or using the microwave in 30-second intervals), melt the white chocolate chips and sweetened condensed milk together, stirring constantly until smooth. Remove from heat and stir in vanilla extract.
3. Create the White Layer
Pour one-third of the mixture into the prepared pan and spread evenly. Place the pan in the fridge or freezer for 10–15 minutes to firm up slightly.
4. Make the Orange Layer
Color another third of the fudge mixture with orange food coloring. Mix well until evenly tinted. Pour gently over the white layer and spread evenly. Chill again for 10–15 minutes.
5. Finish with Yellow Layer
Tint the remaining third of the fudge with yellow food coloring. Spread the final layer on top, smoothing the surface.
6. Decorate and Chill
Top with candy corn pieces or sprinkles, if desired. Refrigerate for at least 2 hours or until fully set.
7. Slice and Serve
Once set, lift the fudge out of the pan using the parchment overhang. Cut into small squares and enjoy!
Variations
- Flavored Extracts: Swap vanilla for almond or maple extract for a different twist.
- Layer Flip: Reverse the candy corn colors for a playful variation.
- Chocolate Base: Add a chocolate layer on the bottom for contrast.
- Sprinkle Party: Mix sprinkles into the fudge before pouring for pops of color throughout.
Equipment You’ll Need
- 8×8-inch baking pan
- Parchment paper
- Saucepan or microwave-safe bowl
- Spatula
- Measuring spoons
- Food coloring gel
Nutritional Information (Per Piece, Approx.)
- Calories: ~110
- Carbohydrates: 15g
- Fat: 5g
- Sugar: 13g
- Protein: 1g
Note: Values vary based on toppings and exact cut size.
Storage Tips
- Refrigerator: Store in an airtight container for up to 2 weeks.
- Freezer: Fudge can be frozen for up to 2 months. Wrap tightly in plastic wrap and store in a freezer bag.
- Room Temperature: Best kept cool, especially in warmer climates to prevent melting.
My Cooking Experience
I’ve been making this Candy Corn Fudge every fall for the past few years, and it’s always a hit at Halloween gatherings. It’s one of the easiest fudge recipes in my rotation—no special tools or candy thermometers required—and yet the result looks so polished and festive. I love using vibrant food coloring gels for bold color, and decorating with candy corn on top adds the perfect touch of nostalgia.
Conclusion
Candy Corn Fudge is the ultimate no-fuss, high-impact Halloween treat. With its colorful layers and silky texture, it’s a fun and festive addition to any autumn celebration. Whether you’re making it for a classroom party, fall bake sale, or cozy night in, this fudge is sure to bring smiles and sweet memories.
Candy Corn Fudge
Ingredients
Method
- Line an 8×8-inch baking pan with parchment paper, allowing some overhang for easy removal. Lightly spray with nonstick cooking spray.
- In a medium saucepan over low heat (or using the microwave in 30-second intervals), melt the white chocolate chips and sweetened condensed milk together, stirring constantly until smooth. Remove from heat and stir in vanilla extract.
- Pour one-third of the mixture into the prepared pan and spread evenly. Place the pan in the fridge or freezer for 10–15 minutes to firm up slightly.
- Color another third of the fudge mixture with orange food coloring. Mix well until evenly tinted. Pour gently over the white layer and spread evenly. Chill again for 10–15 minutes.
- Tint the remaining third of the fudge with yellow food coloring. Spread the final layer on top, smoothing the surface.
- Top with candy corn pieces or sprinkles, if desired. Refrigerate for at least 2 hours or until fully set.
- Once set, lift the fudge out of the pan using the parchment overhang. Cut into small squares and enjoy!
Notes
- Refrigerator: Store in an airtight container for up to 2 weeks.
- Freezer: Fudge can be frozen for up to 2 months. Wrap tightly in plastic wrap and store in a freezer bag.
