Add a pop of color to your Halloween festivities with this delightful Candy Corn Fudge featuring layers of white, orange, and yellow.
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Halloween is just around the corner, and I can already smell the sweet aroma of candy corn in the air. It's no secret that candy corn is a staple of Halloween, and it's a flavor that many people can't resist. If you're one of those people, then you're going to love this recipe for Candy Corn Fudge. This sweet treat is the perfect way to indulge in the Halloween spirit and satisfy your sweet tooth.
My obsession with homemade fudge began around Christmas time. I started making fudge for Christmas in the middle of November and would freeze it until Christmas. I've made a dozen different varieties of fudge, from simple chocolate fudge to candy cane fudge, and of course, nutmeg fudge, among many others. So, it's safe to say that I know my way around a fudge recipe, and this one is no exception.
Halloween is a time for dressing up, having fun, and indulging in all things sweet and spooky. So, what better way to celebrate the holiday than with some Candy Corn Fudge? This festive treat combines the flavors of candy corn and fudge into one delicious confection that's sure to be a hit with both kids and adults alike.
Candy Corn Fudge is also a great way to add a pop of color to your Halloween spread. With its layers of white, orange, and red, this fudge is sure to stand out and catch the eye of anyone who walks by. Plus, it's super easy to make, so you can whip up a batch in no time.
EQUIPMENT
- Measuring Cup
- Measuring spoons
- Spatulas
- 1 Glass mixing bowl large
- 1 8x8 Baking Dish
- 1 Nonstick Sauce Pan
- 2 Parchment paper sheets
- Pencil
- 1 Disposable Vinyl Gloves
- Knife
INGREDIENTS
fudge
- water to fill ½ or cooking pot
- 3 cups White Chocolate Chips
- ¼ cup unsalted butter room temperature
- 14 oz sweetened condensed milk 1 can
- 1 tsp vanilla extract
- ½ cup marshmallow creme
- food coloring yellow, and orange
topping
- ½ cup Candy corn candies
Suggestions for ingredient substitutions:
- If you're not a fan of candy corn, you can substitute it with other Halloween-themed candy, such as Reese's Pieces or M&Ms.
- For a dairy-free version, you can use coconut condensed milk and dairy-free white chocolate chips.
INSTRUCTIONS
Fudge
- Begin by measuring all the ingredients.
- Fill a saucepan halfway with water and bring it to a simmer. Place a large glass mixing bowl over the pan, making sure the bowl doesn't touch the water.
- Add white chocolate chips, unsalted butter, condensed milk, and vanilla extract to the mixing bowl.
- Mix regularly with a silicone spatula.
- Keep mixing until everything is combined and the chocolate is melted. Remove the bowl from the double boiler.
- Add marshmallow creme.
- Mix well with a silicone spatula.
- Prepare three mid-size mixing bowls.
- Divide the fudge mixture evenly between the three bowls.
- Add orange food coloring to one of the bowls, add yellow food coloring to another bowl, and leave the third bowl uncolored for the white layer.
- Mix each color with a separate spatula, making sure to evenly distribute the color throughout the mixture.
- Use a separate spatula to mix each color, ensuring that the color is evenly distributed throughout the fudge mixture.
- Line a baking pan with parchment paper.
- Pour the orange layer of fudge onto the parchment paper and smooth it out.
- After smoothing out the layer, refrigerate the pan for an hour or place it in the freezer for 20 minutes to allow it to harden enough for the next layer.
- Pour the yellow fudge mixture over the orange layer, use a silicone spatula to smooth it out, and chill the pan in the fridge or freezer for about an hour (or 20 minutes in the freezer) until the mixture has hardened enough for the next layer.
- Pour the white layer on top of the yellow layer.
- After pouring the white layer onto the yellow layer, use a silicone spatula to smooth it out.
- Add candy corn candies on top of the white layer.
- Gently press them in with the spatula.
- Refrigerate the fudge for 2 hours or preferably overnight.
Cutting Fudge:
- First, gather the fudge-cutting equipment.
- Then, create a template on parchment paper with 1.5 inch columns vertically and horizontally to make a grid of even squares.
- For more in-depth instructions, check out How to Cut Fudge into Perfect Squares.
- Prepare a jar of hot water and grab some paper towels, a pastry cutter or knife, and the fudge. Remove the fudge from the pan and the parchment paper.
- Then, place the fudge on a cutting board with the parchment paper template on top.
- Use the pastry cutter to score, or mark out, the outer edge of the template.
- Next, use the template to mark out the columns of the grid squares.
- Cover your hands with gloves. Then, dip a large knife in hot water, wipe it dry, and begin cutting off the outer template lines along the edges of the fudge.
- Repeat the process of dipping the knife in hot water and wiping it before each cut.
- You should have a perfectly square block of fudge with even edges all the way around.
- Then, cut the first set of columns going vertically. Remember to heat and wipe the knife every time for smooth cutting.
- Repeat the process for the horizontal columns to create perfectly square pieces.
- Finally, serve and enjoy!
Storing Fudge
To store fudge: first, wrap it securely in parchment paper or transfer it to an airtight container. Then, label the date on the outside of the wrapping and store it at room temperature for up to 2-3 weeks.
To freeze uncut fudge: first, grab a freezer-safe Ziploc bag and label the date on the outside. Transfer the block of fudge to the bag and release the extra air while sealing the bag closed. Store the fudge in the freezer for 2-3 months. Move the frozen fudge to the fridge to thaw for 2 days before cutting and serving.
Variations and Add-Ins
While Candy Corn Fudge is delicious on its own, you can also customize the recipe by adding different ingredients to enhance its flavor and texture. Here are a few suggestions:
- Sprinkle chopped nuts, such as pecans or almonds, on top of the fudge for a crunchy texture.
- Add a few drops of orange food coloring to the fudge mixture to make the orange layer more vibrant.
- Mix in some crushed graham crackers or vanilla wafers to give the fudge a hint of a cookie-like flavor.
- Use dark chocolate chips instead of white chocolate chips to make a more decadent fudge.
There are so many ways to make Candy Corn Fudge your own, so feel free to experiment and have fun with it!
More Fudge Recipes
- Chocolate Hazelnut Fudge – Rich, Creamy, and Nutty
- Classic Chocolate Fudge – Rich, Creamy, and Easy to Make
- How to Make Pumpkin Spice Fudge with Crushed Pecans
- How to Make Chocolate Pistachio Fudge (Easy No Bake Recipe)
- How to Make Pistachio Fudge with White Chocolate
- Christmas Cranberry Pistachio Fudge – Perfect for Gifting
In conclusion, Candy Corn Fudge is the perfect Halloween treat for those who love candy corn and fudge. This easy-to-make recipe is sure to impress your friends and family with its festive layers and delicious flavor. With just a few simple ingredients and some creativity, you can customize this recipe to make it your own.
So, what are you waiting for? Get into the Halloween spirit and whip up a batch of Candy Corn Fudge today. And if you're looking for more Halloween recipe ideas, be sure to check out some of my other favorites, such as Pumpkin Spice Cupcakes or Caramel Apple Nachos. Happy Halloween!
Candy Corn Fudge
Video
Equipment
- 1 Glass mixing bowl large
Ingredients
fudge
- water to fill ½ or cooking pot
- 3 cups White Chocolate Chips
- ¼ cup unsalted butter room temperature
- 14 oz sweetened condensed milk 1 can
- 1 teaspoon vanilla extract
- ½ cup marshmallow creme
- food coloring yellow, and orange
topping
- ½ cup Candy corn candies
Instructions
Fudge
- Begin by measuring all the ingredients.
- Fill a saucepan halfway with water and bring it to a simmer. Place a large glass mixing bowl over the pan, making sure the bowl doesn't touch the water.
- Add white chocolate chips, unsalted butter, condensed milk, and vanilla extract to the mixing bowl.
- Mix regularly with a silicone spatula.
- Keep mixing until everything is combined and the chocolate is melted. Remove the bowl from the double boiler.
- Add marshmallow creme.
- Mix well with a silicone spatula.
- Prepare three mid-size mixing bowls.
- Divide the fudge mixture evenly between the three bowls.
- Add orange food coloring to one of the bowls, add yellow food coloring to another bowl, and leave the third bowl uncolored for the white layer.
- Mix each color with a separate spatula, making sure to evenly distribute the color throughout the mixture.
- Use a separate spatula to mix each color, ensuring that the color is evenly distributed throughout the fudge mixture.
- Line a baking pan with parchment paper.
- Pour the orange layer of fudge onto the parchment paper and smooth it out.
- After smoothing out the layer, refrigerate the pan for an hour or place it in the freezer for 20 minutes to allow it to harden enough for the next layer.
- Pour the yellow fudge mixture over the orange layer, use a silicone spatula to smooth it out, and chill the pan in the fridge or freezer for about an hour (or 20 minutes in the freezer) until the mixture has hardened enough for the next layer.
- Pour the white layer on top of the yellow layer.
- After pouring the white layer onto the yellow layer, use a silicone spatula to smooth it out.
- Add candy corn candies on top of the white layer.
- Gently press them in with the spatula.
- Refrigerate the fudge for 2 hours or preferably overnight.
Cutting fudge
- Prepare a cutting template from parchment paper.
- Remove the fudge from the fridge and the baking pan, and place it on a cutting board.
- Place the cutting template on top of the fudge.
- Score the fudge on the edges of the template with a small knife.
- Move the cutting template one square and score again.
- Finish scoring the fudge until you have all the squares marked.
- Cut the edges of the fudge with a large knife, wiping the knife with a wet kitchen towel after each cut.
- Cut the fudge into strips by following the scored lines.
- Wipe the knife after each cut.
- Turn the fudge 90 degrees.
- Then finish cutting to create perfect fudge squares.
- Enjoy!
Nutrition
Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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