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Candy Corn Fudge

Candy corn fudge is a delightful no-bake treat that combines creamy white chocolate and sweetened condensed milk into a glossy, chewy fudge, studded with colorful candy corn for a seasonal touch. The mixture melts smoothly on the stovetop, then sets into firm, sliceable squares with a gooey, sugary texture. Its imperfect, charming appearance makes it a perfect quick dessert for fall gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 2 hours
Servings: 16
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tablespoons unsalted butter adds richness and helps the mixture meld
  • 14 oz sweetened condensed milk the glue that holds the fudge together
  • 12 oz white chocolate chips creates a smooth, sweet base
  • 1 cup candy corn adds chewy texture and seasonal color
  • 1 teaspoon vanilla extract brightens all flavors
  • 0.5 teaspoon sea salt optional, enhances sweetness
  • as desired sprinkles of orange or yellow sugar crystals optional for extra sparkle

Equipment

  • Heavy-bottomed saucepan
  • Rubber spatula
  • Parchment paper
  • 9x9 inch baking dish
  • Knife or pizza cutter

Method
 

  1. Line your 9x9 inch baking dish with parchment paper, leaving overhang on the sides for easy removal.
  2. In a heavy-bottomed saucepan, melt the butter over low heat until it shimmers and smells fragrant.
  3. 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.
  4. Stir in the white chocolate chips and continue stirring until they melt completely, creating a glossy, smooth mixture.
  5. Remove the saucepan from the heat, then gently fold in the vanilla extract and sea salt if using.
  6. Quickly fold in the candy corn, mixing gently so they stay recognizable and don’t sink too much.
  7. Pour the thick, gooey mixture into the prepared parchment-lined dish and smooth the top with a spatula.
  8. Let the fudge cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours until fully set.
  9. 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.
  10. Optionally, sprinkle with colored sugar crystals for extra sparkle before serving.

Notes

Ensure the mixture reaches a gentle simmer without boiling vigorously. Don’t rush the cooling process to allow the fudge to set evenly. Handle the candy corn gently to keep its shape and appearance.