Go Back
Candy Corn Fudge
Admin

Candy Corn Fudge

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!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 36
Course: Dessert
Calories: 110
Ingredients Method Notes

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

Method
 

  1. Line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal. Lightly spray with nonstick cooking spray.
  2. 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. 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. 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. Tint the remaining third of the fudge with yellow food coloring. Spread the final layer on top, smoothing the surface.
  6. Top with candy corn pieces or sprinkles, if desired. Refrigerate for at least 2 hours or until fully set.
  7. 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.
Room Temperature: Best kept cool, especially in warmer climates to prevent melting.