This colorful candy corn fudge is one of my go-to treats when fall rolls around and candy corn takes over the shelves. It’s creamy, rich, and full of nostalgic flavor but what makes it extra special is how easy it is to make. Just melt, mix, chill, and slice!

The white chocolate base is smooth and sweet, and the candy corn adds a fun pop of color and chewy texture. Whether you’re making it for a Halloween party, gifting it to neighbors, or just treating yourself with a cozy night in, this recipe is festive, fun, and foolproof.

Why You’ll Love Candy Corn Fudge

This recipe takes just a few simple steps and is perfect for beginners or kids to help with. It looks so impressive on a dessert table but takes almost no effort to pull off. The flavor is sweet and buttery with just the right amount of crunch from the candy corn. Plus, it’s completely customizable add sprinkles, swap in other candies, or even drizzle chocolate on top. This is one of those treats that disappears fast, so don’t expect leftovers!

Simple Ingredients

Just a handful of pantry staples come together for this easy fudge!

White Chocolate Chips: They melt into a creamy base and pair beautifully with the sweetness of candy corn.
Sweetened Condensed Milk: This is the magic ingredient that makes the fudge smooth and sets perfectly every time.
Unsalted Butter: Adds richness and a velvety texture to the fudge.
Vanilla Extract: A little vanilla rounds out the sweetness and gives depth to the flavor.
Candy Corn: Bright and festive, these chewy bites bring the Halloween spirit into every square.
Festive Sprinkles or Extra Candy Corn (Optional): Adds a playful topping and extra crunch perfect for parties or gifting!

Servings, Prep & Cook Time

Servings: 36 small squares
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 2 hours 20 minutes (includes chill time)

What is Needed

3 cups (510 g) white chocolate chips
1 can (14 oz / 397 g) sweetened condensed milk
2 tbsp unsalted butter
1 tsp vanilla extract
1 ½ cups (240 g) candy corn
Optional topping: festive sprinkles or extra whole candy corn

How to Make Candy Corn Fudge

Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the fudge out later.
In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly until the mixture is fully melted and smooth.
Remove from heat and stir in the vanilla extract.
Gently fold in 1 cup of the candy corn. Save the rest for topping.
Pour the mixture into the prepared pan and spread evenly. Press the remaining ½ cup of candy corn and optional sprinkles gently onto the top.
Refrigerate for at least 2 hours or until firm.
Use the parchment overhang to lift the fudge out. Slice into small squares and serve.

Top Tips

Use low heat: White chocolate can burn easily, so keep the heat low and stir constantly.
Let the kids help: Folding in candy corn and adding sprinkles are great jobs for little hands.
Line the pan well: Don’t skip the parchment paper it makes removing the fudge so much easier.
For a swirl effect melt ½ cup milk chocolate and drizzle over the top before chilling.
Chill thoroughly: Make sure the fudge is fully set before slicing for the cleanest cuts.
Store in layers: Place wax paper between layers if stacking to avoid sticking.

Recipe Variations

Drizzle with dark chocolate for a sweet-and-bitter combo.
Swap in mini marshmallows or chopped nuts for a fun texture twist.
Use flavored candy corn (like caramel apple or s’mores) for a unique spin.
Add orange or yellow food coloring to tint part of the fudge for a layered look.

Recommended Equipment

8×8-inch square baking pan
Parchment paper
Medium saucepan
Silicone spatula
Measuring cups and spoons
Sharp knife

Make Ahead Tips

Candy corn fudge can be made up to 5 days in advance and stored in the refrigerator until ready to serve.

How to Store and Reheat

To store: Keep in an airtight container in the refrigerator for up to 1 week.
To freeze: Wrap tightly in plastic and freeze up to 2 months. Thaw in the fridge before serving.
To serve again: No need to reheat this fudge is best enjoyed cold or at room temperature.

What to Serve With This Recipe

A warm mug of apple cider or hot chocolate
Fall-themed cookies for a dessert platter
Salty snacks like pretzels to balance the sweetness
A Halloween or harvest party spread

Candy Corn Fudge

Michelle

This no-bake candy corn fudge is creamy, colorful, and super simple perfect for fall parties or sweet holiday gifts.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Chilling Time 2

Total Time 2 20

Course Desserts

Servings 36

Equipment

8×8-inch square baking pan
Parchment paper
Medium saucepan
Silicone spatula
Measuring cups and spoons
Sharp knife

Ingredients

3 cups 510 g white chocolate chips
1 can 14 oz / 397 g sweetened condensed milk
2 tbsp unsalted butter
1 tsp vanilla extract
1 ½ cups 240 g candy corn
Optional topping: festive sprinkles or extra whole candy corn

Instructions

Prepare the pan: Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the fudge out later.
Melt the fudge base: In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly until the mixture is fully melted and smooth.
Add flavor: Remove from heat and stir in the vanilla extract.
Fold in candy corn: Gently fold in 1 cup of the candy corn. Save the rest for topping.
Pour and top: Pour the mixture into the prepared pan and spread evenly. Press the remaining ½ cup of candy corn and optional sprinkles gently onto the top.
Chill: Refrigerate for at least 2 hours or until firm.
Slice and serve: Use the parchment overhang to lift the fudge out. Slice into small squares and serve.

Notes

Use high-quality white chocolate chips for best flavor and texture. For extra fun, let kids press the toppings into the fudge before chilling.

Keyword Candy Corn Fudge

One-Pot Cooking Rocks!

Quick & Creamy Candy Corn Fudge Perfect for Fall Parties!