Candy corn fudge is one of those recipes that sneaks up on you with its simplicity but leaves a big impression. It’s like biting into a nostalgic memory wrapped in a rich, creamy shell. I love how the candy corn adds a chewy contrast to the silky chocolate. Making it is almost meditative, a slow melt and fold that feels like a cozy fall ritual.
Why This Fudge Is a Fall Must-Make
It captures the joy of autumn with every bite, blending childhood sweetness with a sophisticated touch. It’s quick to whip up, perfect for last-minute gatherings or cozy nights in. The vibrant colors and chewy bites bring a cheerful, festive vibe that makes you want to make it again and again.
Breaking Down the Ingredients
- White chocolate chips: Creamy and sweet, they form the fudge base, melting into a smooth, luscious texture.
- Sweetened condensed milk: Rich and thick, it helps the fudge set and adds sweetness.
- Candy corn: Chewy and colorful, it provides a nostalgic crunch and festive look.
- Vanilla extract: A splash for depth, enhancing the chocolate’s richness.
- Sea salt (optional): A pinch to elevate the sweetness, making flavors pop.
Tools & Equipment You’ll Need
- Saucepan: To gently melt the chocolate and condensed milk together.
- Spatula: For stirring and folding ingredients smoothly.
- 9-inch square baking dish: To pour and set the fudge.
- Parchment paper: For easy removal and cleanup.
Crafting the Perfect Candy Corn Fudge
Step 1: Line a 9-inch square baking dish with parchment paper, leaving overhang for easy lifting.
Step 2: Combine 2 cups of white chocolate chips and 1/2 cup of sweetened condensed milk in a saucepan.
Step 3: Heat over low heat, stirring constantly until smooth and glossy, about 3-4 minutes.
Step 4: Remove from heat and quickly fold in 1 cup of candy corn, mixing until evenly coated.
Step 5: Pour the mixture into the prepared dish, smoothing out the top with a spatula.
Step 6: Let it set at room temperature for at least 2 hours, or refrigerate for faster results.
Cooking Checkpoints & Tips
- Ensure the chocolate melts smoothly over low heat — too high and it can seize.
- Don’t rush the setting time; patience helps the fudge firm up properly.
- If the fudge is too soft after setting, refrigerate it for an extra 30 minutes.
- Watch for a glossy, smooth finish as a sign it’s ready to set.
Common Mistakes & How to Fix Them
- Chocolate burns or becomes grainy.? Use low heat and stir constantly to prevent chocolate from seizing.
- Fudge remains soft and sticky.? Refrigerate for at least 2 hours to ensure firm set.
- Clumping or uneven distribution.? Add candy corn quickly, then pour before it cools.
- Fudge sticking and breaking.? Don’t skip the parchment for easy removal.
Candy Corn Fudge
Ingredients
Equipment
Method
- Line a 9-inch square baking dish with parchment paper, allowing the edges to overhang for easy removal.
- Combine the white chocolate chips and sweetened condensed milk in a saucepan.
- Heat over low heat, stirring constantly, until the mixture is smooth, glossy, and just about to bubble, about 3-4 minutes.
- Remove the saucepan from heat and quickly fold in the vanilla extract and a pinch of sea salt, mixing until evenly incorporated.
- Gently fold in the candy corn, mixing just until they are evenly coated and distributed throughout the mixture.
- Pour the mixture into the prepared baking dish, spreading it out smoothly with a spatula.
- Let the fudge set at room temperature for at least 2 hours, or refrigerate for about 1 hour for faster setting.
- Once firm and glossy, lift the fudge out using the parchment overhang and cut into squares.
- Enjoy the vibrant, chewy candy corn fudge as a festive treat or share it at your next fall gathering.
Hi, I’m Hannah Reynolds, the creator and heart behind Seasoning Therapist. Born and raised in the United States, I grew up in a family where the kitchen was always the coziest gathering spot.
