Candy corn fudge is a little bit chaos, a little bit comfort. I always find myself craving it around fall, when the candy is everywhere and I need a quick sweet escape. It’s imperfect, a little gooey, and that’s exactly what makes it so satisfying. Plus, it’s honestly the easiest homemade treat you can whip up with just a handful of ingredients.
Why this fudge keeps calling me back
It’s a reminder of childhood chaos and holiday chaos, wrapped into one sweet bite. The combination of creamy, chewy, and sugary textures makes it impossible to resist. Also, it’s a quick fix for when candy corn is just too tempting to ignore — a little bit of chaos, a lot of comfort.
Breaking down the ingredients
- Butter: Adds richness and helps everything meld together, making the fudge smooth and glossy.
- Sweetened condensed milk: The glue that holds it all together; sweet, thick, and vital for that creamy texture.
- White chocolate chips: Creates the fudge’s base, melts into a luscious smoothness, and a gentle sweetness.
- Candy corn: The star—adds chewy texture and seasonal color, with a sugary, buttery flavor.
- Vanilla extract: A splash for depth, brightening all the other flavors.
- Sea salt (optional): A pinch can heighten sweetness and add a little edge.
- Sprinkles of orange or yellow sugar crystals (optional): For extra sparkle and a little crunch.
Tools of the trade for candy corn fudge
- Heavy-bottomed saucepan: Prevents scorching and ensures even heat.
- Rubber spatula: Stirs smoothly and helps scrape every bit from the pan.
- Parchment paper: Eases removal and clean-up.
- 9×9 inch baking dish: Holds the fudge as it sets.
- Knife or pizza cutter: Cuts the fudge into neat squares.
Crafting the perfect candy corn fudge step-by-step
Step 1: Line your baking dish with parchment paper, leaving overhang on the sides.
Step 2: In a heavy-bottomed saucepan, melt butter over low heat until shimmering.
Step 3: Add sweetened condensed milk and bring to a gentle simmer, stirring constantly for 2-3 minutes.
Step 4: Stir in white chocolate chips until melted and smooth.
Step 5: Remove from heat, then fold in candy corn and vanilla extract.
Step 6: Pour the mixture into the prepared dish, smoothing the top with a spatula.
Step 7: Let it cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours.
Step 8: Once set, cut into squares and serve.
Cooking checkpoints and tips for perfect fudge
- Ensure the mixture reaches a gentle simmer without boiling vigorously.
- The fudge should be smooth and glossy when you pour it into the dish.
- Don’t rush the cooling process; it helps the fudge set evenly.
- Test the firmness by pressing lightly in the center; it should be just firm enough to hold shape.
Common pitfalls and how to fix them
- Overcooking the mixture.? If the fudge is grainy, overcooked the mixture. Return to low heat and stir in a bit more condensed milk.
- Fudge remains soft or sticky.? If the fudge doesn’t set, it might be too warm or wet. Let it sit longer or refrigerate overnight.
- Candy corn sinking or melting too much.? If candy corn sinks to the bottom, fold in gently instead of stirring vigorously.
- Cracks or breaks when cutting.? If the fudge cracks when cutting, it’s over-chilled. Let it warm slightly before slicing.
Candy Corn Fudge
Ingredients
Equipment
Method
- Line your 9x9 inch baking dish with parchment paper, leaving overhang on the sides for easy removal.
- In a heavy-bottomed saucepan, melt the butter over low heat until it shimmers and smells fragrant.
- Add the sweetened condensed milk to the melted butter and stir gently. Bring it to a gentle simmer, stirring constantly for about 2-3 minutes until the mixture is smooth and slightly thickened.
- Stir in the white chocolate chips and continue stirring until they melt completely, creating a glossy, smooth mixture.
- Remove the saucepan from the heat, then gently fold in the vanilla extract and sea salt if using.
- Quickly fold in the candy corn, mixing gently so they stay recognizable and don’t sink too much.
- Pour the thick, gooey mixture into the prepared parchment-lined dish and smooth the top with a spatula.
- Let the fudge cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours until fully set.
- Once set, lift the fudge out of the dish using the parchment overhang, then cut into neat squares with a sharp knife or pizza cutter.
- Optionally, sprinkle with colored sugar crystals for extra sparkle before serving.
Notes
Founded by Rachel Morgan, a proud home cook and foodie from Austin, Texas, this blog is all about transforming everyday meals into moments of joy.