Candy Corn Fudge

This 3 ingredient Candy Corn Fudge is fun Halloween treat to make and looks like actual candy corn! Whip up this easy recipe, along with my Wicked Witch Fudge for all your Halloween parties!

Candy Corn Fudge Recipe

Are you a candy corn fan? Seems like we have this debate in my house every year during the Halloween season. Personally, I love it. I have even dipped mine in dark chocolate because I love sweets:)

I wanted to find a fun way to change up the standard candy so I decided to make fudge. But instead of just stirring candy corn into fudge, making colorful layers if more fun!

I love how the layers look like candy corn, even the tiny white layer on top. Plus you can cut them into triangles or wedges to look more like the original.

If you like this fudge recipe, try my chocolate cheese fudge, dark chocolate fudge, or butter pecan fudge.

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Ingredients Needed

White Chocolate Chips – Substitute white candy melts or almond bark.

Sweetened Condensed Milk – Do not use evaporated milk. You. need the sugar and this doesn’t have water in it.

Food Coloring – Orange and yellow colors. If you can’t find orange, you can mix red and yellow.

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How to make Candy Corn Fudge

First: Prepare an 8×8 baking dish with parchment paper, leaving a 1 inch overhang for easy removal. Spray with nonstick cooking spray and set aside.

Second: In a microwave-safe bowl, combine 1 bag of white chocolate chips and 3/4 cup of sweetened condensed milk. Heat in 30 second intervals, stirring frequently, until melted. Add a few drops of yellow food coloring and stir to mix through.

Third: Pour the yellow fudge mixture into the prepared pan. Chill in the fridge for 10-15 minutes or until set.

Fourth: In medium bowl, add 8 ounces (2/3 bag) of white chocolate chips and 1/2 cup condensed milk. Microwave to melt. Add a few drops of orange food coloring. Pour the orange mixture over the yellow layer and carefully spread out. Chill in the refrigerator to set.

Fifth: When the fudge is set, melt the remaining chips with 1/4 cup sweetened condensed milk. Stir until smooth and pour the white mixture over the orange layer. Chill until full set. Remove and cut into squares.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

How to Store:

Once you prepare it, store it in an an airtight container at room temperature for up to 1 week.

Can I freeze it?

Wrap the homemade fudge tightly in plastic wrap, then again in aluminum foil. Place in an airtight freezer-safe container and store for up to 2 months!

How to Cut Fudge

Use a sharp knife to make single clean cuts. Do not use a see-saw motion or you will tear or crumble the fudge. Wipe the knife with a damp cloth between cuts.

Does it use real candy corn?

This recipe uses white chocolate chips and sweetened condensed milk to make a white chocolate fudge. The layers are just colored to mimic the layers of candy corn.

Tapas Tips & Tricks

• If you can’t find orange food coloring, or it doesn’t come in your variety pack, mix red food color with yellow.
• You can use a loaf pan in place of the 8×8 pan. But the layers will be tall.
• If the mixture is too thick or sets too quickly, add a little heavy cream to the mixture and microwave again. Do not add water.
• Add a teaspoon vanilla for more flavor. Just be sure that it is not a water based vanilla or it will cause the melted chocolate to seize up.
• If you don’t have parchment paper, line the pan with foil and spray with nonstick spray. Do not use wax paper is it will melt.
• This easy fudge recipe, like my 3 ingredient hot fudge sauce has no need for a candy thermometer which is something I love!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This easy Candy Corn fudge recipe is the ultimate Halloween sweet treat that beats candy bars hands down!

Candy Corn Fudge

This 3 ingredient Candy Corn Fudge is perfect for Halloween!

5 from 1 vote

Print Pin Rate

Course: Sweets, Desserts and Shooters

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 36 pieces

Calories: 49kcal

Author: Jennifer Stewart

Equipment

• Pyrex Glass Mixing Bowl Set (3-Piece)
• Sweese 8×8 inch Square Porcelain Baking Dish with Double Handles

Ingredients

• 2 12 ounces bags white chocolate chips
• 1 1/2 cups sweetened condensed milk
• orange and yellow food coloring

Instructions

• Prepare an 8×8 baking dish with parchment paper, leaving a 1 inch overhang for easy removal. Spray with nonstick cooking spray and set aside.
• In a microwave-safe bowl, combine 1 bag of white chocolate chips and 3/4 cup of sweetened condensed milk. Heat in 30 second intervals, stirring frequently, until melted. Add a few drops of yellow food coloring and stir to mix through.
• Pour the yellow fudge mixture into the prepared pan. Chill in the fridge for 10-15 minutes or until set.
• In medium bowl, add 8 ounces (2/3 bag) of white chocolate chips and 1/2 cup condensed milk. Microwave to melt. Add a few drops of orange food coloring. Pour the orange mixture over the yellow layer and carefully spread out. Chill in the refrigerator to set.
• When the fudge is set, melt the remaining chips with 1/4 cup sweetened condensed milk. Stir until smooth and pour the white mixture over the orange layer. Chill until full set. Remove and cut into squares.

Notes

• If you can’t find orange food coloring, or it doesn’t come in your variety pack, mix red food color with yellow.
• You can use a loaf pan in place of the 8×8 pan. But the layers will be tall.
• If the mixture is too thick or sets too quickly, add a little heavy cream to the mixture and microwave again. Do not add water.
• Add a teaspoon vanilla for more flavor. Just be sure that it is not a water based vanilla or it will cause the melted chocolate to seize up.
• If you don’t have parchment paper, line the pan with foil and spray with nonstick spray. Do not use wax paper is it will melt.
• This easy fudge recipe, like my hot fudge sauce has no need for a candy thermometer which is something I love!

Nutrition

Serving: 1g | Calories: 49kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 17mg | Sugar: 8g

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